Cambodian Seafood Noodles Soup

5.0 from 1 vote

Cambodian seafood noodles soup is a bowl of rice vermicelli, tender catfish, and a savory pork-and-shrimp broth. It feels light on the palate but still leaves you satisfied, especially with fresh herbs and lime cutting through the richness.

Unlike Cambodian soups that rely on hours of simmering pork bones, this version builds its broth from catfish and preserved cabbage. The result is a cleaner, seafood-forward taste that comes together in about an hour. If you enjoy Cambodian noodle soups, you might also like our Cambodian kuy teav noodle soup.

What You Need

The main ingredients are catfish fillets, ground pork, and shrimp. Rice vermicelli noodles soak up the broth, while preserved cabbage adds a gentle salty note. Fresh bean sprouts, cucumber, and mint bring crunch and brightness at the end.

Fish sauce is the primary seasoning here. Our guide to fish sauce in Cambodian cuisine explains why it is more than just salt in Khmer cooking.

Equipment

Soup pot: To simmer the catfish broth and later combine it with the stir-fried pork and shrimp.
Skillet: To sauté the garlic, onion, ground pork, and shrimp before adding them to the soup.
Colander: To drain the cooked rice vermicelli and rinse it under cold water.
Chef’s knife: To mince the garlic, slice the onions, chop the green onion, and julienne the cucumber.
Cutting board: To safely prepare the vegetables and herbs.
Measuring cups: To measure the water for both the noodles and the broth.
Measuring spoons: To measure the fish sauce, sugar, salt, and black pepper.
Wooden spoon: To stir the broth and the stir-fry.
Ladle: To transfer the hot soup into serving bowls.
Serving bowls: To assemble the noodles, soup, and fresh garnishes.

How to Make Cambodian Seafood Noodles Soup

Step 1: Cook the Rice Noodles

Bring 8 cups of water to a boil in a large pot. Add the rice vermicelli and cook until tender. Pour the noodles into a colander, rinse them under cold water, and set them aside to drain.

Step 2: Simmer the Catfish Broth

Bring 6 cups of water to a boil in a large soup pot. Add the catfish fillets and cook until the fish is tender. Remove the fish from the pot and place it in a bowl.

Use a fork to break the fish into small chunks. Set the fish aside.

Add the preserved cabbage to the soup pot. Keep the broth simmering on low heat.

Step 3: Stir-Fry the Pork, Shrimp, and Aromatics

Heat a skillet over medium heat. When it is hot, add the vegetable oil, minced garlic, sliced yellow onion, and ground pork. Stir well.

Season the meat with the fish sauce, sugar, salt, and black pepper.

When the pork is cooked through, add the ground shrimp. Stir until the shrimp turn a darker pink color.

Step 4: Combine the Soup

Transfer the pork and shrimp mixture into the soup pot with the broth. Simmer until the soup begins to boil again.

Add the cooked catfish chunks and stir well. Keep the soup simmering on the stove until you are ready to serve.

Step 5: Prepare the Fresh Garnishes

In a large bowl, mix together the bean sprouts, julienned cucumber, and chopped mint leaves. Set this aside for serving.

Step 6: Assemble and Serve

Place a portion of the cooked rice vermicelli into each serving bowl. Ladle the hot soup, fish, pork, and shrimp over the noodles.

Top each bowl with the fresh bean sprout mixture, chopped green onion, and a squeeze of lime. Add chopped chili peppers if you want extra heat.

Cooking Tips

Cook the rice vermicelli just until tender. It will soften a little more when the hot broth is poured over it, so avoid overcooking it in the pot.

Taste the broth before serving and adjust the seasoning if needed. The preserved cabbage and fish sauce both add salt, so taste first before adding more.

When handling raw catfish and shrimp, follow FDA seafood safety guidance to keep your kitchen safe.

How to Serve

Serve this soup hot, with extra lime wedges and chopped chili on the side so everyone can adjust their own bowl. The fresh cucumber and bean sprouts should stay crisp, so add them just before eating.

For another seafood-friendly noodle soup, try our Cambodian bean thread noodle soup. If you prefer a fish-based rice noodle soup, our Cambodian rice noodle with rhizome roots is another comforting option.

Frequently Asked Questions

Is this soup gluten-free?

Rice vermicelli is naturally gluten-free. However, fish sauce and preserved cabbage are packaged ingredients, and some brands may add wheat or other gluten-containing ingredients. Check the labels on the specific products you use.

Can I make the broth ahead of time?

Yes. The broth can be simmered, cooled, and stored in the refrigerator for up to 3 days. Keep the cooked noodles and fresh garnishes separate, and reheat the broth gently before assembling the bowls.

What does preserved cabbage do in this recipe?

Preserved cabbage adds a gentle salty, fermented depth to the broth. A small amount goes a long way, so the 1 tablespoon in this recipe is enough to round out the flavor without overpowering the seafood.

Final Thoughts

This Cambodian seafood noodles soup is a practical way to bring Khmer home cooking into your own kitchen. The broth stays light, the catfish and shrimp stay tender, and the fresh toppings keep every spoonful interesting. Serve it hot, with lime and chili on the side, and let everyone build their own bowl. For more warming bowls, explore our Cambodian soups and stews.

Cambodian Seafood Noodles Soup

5.0 from 1 vote

Course: NoodleCuisine: CambodianDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

620

kcal

Total time

minutes

This Cambodian seafood noodles soup combines tender catfish, ground pork, and shrimp with rice vermicelli in a light, savory broth. Fresh bean sprouts, cucumber, mint, and lime add brightness and crunch.

Ingredients

8 cups water (for cooking the noodles)
6 cups water (for the broth)
1 package (8–10 oz) rice vermicelli noodles
2 lbs (900 g) catfish fillets
1 tbsp shredded preserved cabbage
2 tbsp vegetable oil
3 cloves garlic, minced
3 large yellow onions, sliced
1/2 lb (225 g) ground pork
1/2 lb (225 g) shrimp, peeled, deveined, and ground
3 tbsp fish sauce
1/2 tsp salt
2 tbsp sugar
1/4 tsp black pepper
5 stalks green onion, chopped
1/2 lb (225 g) bean sprouts, washed and drained
1 cucumber, peeled and julienned
A handful fresh mint leaves, chopped
3 hot chili peppers, chopped (optional)
1 lime or lemon, sliced

Directions

Bring 8 cups water to a boil in a large pot. Add the rice vermicelli and cook until tender. Drain in a colander, rinse under cold water, and set aside.
In a large soup pot, bring 6 cups water to a boil. Add the catfish fillets and cook until tender. Remove the fish to a bowl. Use a fork to break the fish into small chunks; set aside.
Add the preserved cabbage to the soup pot. Keep the broth simmering on low heat.
Heat a skillet over medium heat. Add the vegetable oil, garlic, onion, and ground pork. Stir well.
Season the meat with the fish sauce, sugar, salt, and black pepper.
When the pork is cooked, add the ground shrimp. Stir until the shrimp turn a darker pink color.
Transfer the pork and shrimp mixture to the soup pot. Simmer until the broth boils, then add the cooked fish and stir well. Keep the soup simmering.
In a large bowl, combine the bean sprouts, cucumber, and mint leaves. Set aside.
To serve, place cooked noodles in bowls. Ladle the hot soup over the noodles. Top with the fresh vegetable mixture, chopped green onion, chili (if using), and a squeeze of lime.