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kuy teav

Name: kuy teav
Cuisine: Cambodian (Khmer)
Ingredients: 200g rice noodles; 500g pork bones; 3 cloves garlic; 2 medium shallots; 3 tbsp fish sauce; 1 tbsp palm sugar; to taste lime wedges; handful fresh herbs (cilantro, green onions); 1 tsp ground white pepper

Kuy teav is a traditional Cambodian noodle soup made with rice noodles and a fragrant pork or beef broth, topped with fresh herbs, lime, and often accompanied by various meats and seafood. It is a beloved breakfast dish that exemplifies the balance of savory, sweet, and aromatic flavors characteristic of Khmer cuisine.

9 ingredients

savoryaromaticumamislightly sweetfresh

Culinary DNA Preview

Cambodian (Khmer)70%

Chinese30%

Ingredients

rice noodles
200g
pork bones
500g
garlic
3 cloves
shallots
2 medium
fish sauce
3 tbsp
palm sugar
1 tbsp
lime wedges
to taste
fresh herbs (cilantro, green onions)
handful
ground white pepper
1 tsp

Method

Steps not available

Origin Story

Originating from Cambodia, kuy teav reflects the cultural exchanges in Southeast Asia, combining local ingredients with influences from Chinese noodle soups that were adapted over centuries into a distinctly Khmer dish.

Culinary DNA

Ingredient ancestry breakdown

Cambodian (Khmer)70%

ingredients+techniques

Chinese30%

ingredient_origin

Techniques

simmering blanching seasoning straining

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Southeast Asiacuisines →Foodways connections →