Cambodian Phnom Penh Noodle Soup

3.0 from 3 votes

Some recipes stay with you for life. This Cambodian Phnom Penh Noodle Soup is one of those dishes for me. I don’t remember the first time I ate it, because it feels like it has always been there. Morning streets in Phnom Penh, steam rising from metal pots, the sound of noodles being shaken in a strainer, and that deep pork broth smell floating through the air.

This soup is called Keiv Teav Phnom Penh, and in Cambodia it is more than breakfast. It is comfort. It is routine. It is something you eat quietly before the day gets loud.

This is not a fast recipe. It takes time. But it is gentle work. The kind of cooking where you don’t rush, where you let the pot do most of the talking. I’ll explain everything slowly, step by step, like I would if you were standing next to me in the kitchen.

If this is your first time making Cambodian Phnom Penh Noodle Soup, don’t worry. I’ll walk you through it.

Why This Soup Is So Special

This soup is clear, but the flavor is deep. That’s what surprises people the most. You look at it and think it will be light. Then you taste it, and it feels rich and comforting.

I love this soup because it’s customizable. Everyone eats it a little differently. Some like more garlic oil. Some add extra pepper. Some squeeze a lot of lime. There’s no wrong way.

It’s also a soup that brings people together. The broth is shared. The toppings are shared. Everyone builds their own bowl, slowly, happily.

And honestly, once you make this broth at home, you’ll understand why Cambodians wake up early just to eat it.

My Personal Memory With This Soup

When I was younger, this soup meant early mornings. Someone would wake up before the sun. Bones would already be simmering when the house was still quiet. The smell would slowly pull everyone out of bed.

I remember watching adults taste the broth, adjusting salt and sugar little by little. No measuring cups. Just experience. Just feeling.

Now, when I make it myself, I feel calm. Even if life feels busy, this soup forces me to slow down. The broth needs time. You can’t rush it. And somehow, while waiting, your mind also rests.

This recipe is how I keep those memories alive.

Ingredients You Can Actually Find

I know some people worry about Cambodian recipes because they think the ingredients are hard to find. But this one is easier than it looks.

Most of the ingredients are simple: pork bones, onion, garlic, daikon. Dried shrimp and dried squid might be new for you, but many Asian markets carry them, and they last a long time in your pantry.

If you can’t find something, don’t panic. I’ll share simple swaps later.

Ingredients for the Broth

5 lbs pork bones
2 lbs pork shoulder, pork butt, or pork loin
2 onions, cut in half and grilled until brown
1 small daikon radish, cut into large pieces
1/2 cup dried shrimp, soaked and washed
4 small dried squid, soaked, washed, and cut
2 pieces rock sugar or 1/4 cup white sugar
7 garlic cloves, smashed
5 star anise
1 teaspoon black or white peppercorn
1–2 tablespoons salt
1/4 cup fish sauce
20 cups water

Meat and Toppings for Serving

Cooked pork shoulder, thinly sliced
Cooked pork liver, thinly sliced
Cooked ground pork
Cooked shrimp
Quail eggs, boiled and peeled

Fresh Garnishes

Bean sprouts
Green onions
Saw tooth coriander (Jee Bunlar)
Cilantro
Lime wedges
Romaine lettuce, cut bite-size

Flavor Sauces and Oils

Fried garlic and shallot oil
Sriracha chili sauce
Hoisin sauce
Black pepper

Why Each Ingredient Matters

Pork bones give the broth body and depth
Pork shoulder adds natural sweetness
Dried shrimp and squid bring umami and aroma
Daikon softens the broth and balances richness
Grilled onion adds smoky sweetness
Rock sugar smooths the salty flavors
Fish sauce gives authentic Cambodian taste

Equipment You’ll Need

Large soup pot – for long, gentle simmering
Strainer – to keep the broth clear
Small pot – for cooking noodles
Tongs or ladle – for serving

How the Broth Comes Together

First, you clean the bones. This step matters. Parboiling removes impurities and keeps the broth clear.

Then everything goes into the pot. When it starts simmering, the kitchen fills with a soft, meaty smell. Not heavy. Just warm.

The key is patience. Low heat. Small bubbles. Let time do the work.

Step-by-Step Directions

Bring a pot of water to boil. Add pork bones and boil 5 minutes. Drain and rinse.
Clean the pot. Add 20 cups of fresh water and bring to a boil.
Add bones, pork shoulder, grilled onions, garlic, daikon, dried shrimp, dried squid, star anise, peppercorn, sugar, salt, and fish sauce.
Boil 20 minutes, then lower heat and simmer 1½–2 hours.
Remove pork shoulder early so it stays tender.
Strain the broth. Return clear broth to the pot.
Prepare noodles only when ready to eat.
Assemble bowls with noodles, meats, and broth.
Garnish and season to taste.

Tips for the Best Flavor

Simmer gently, never hard boil
Taste the broth often
Add sugar slowly, not all at once
Don’t overcook the pork shoulder

Variations You Can Try

Chicken bones instead of pork
No dried squid if unavailable
Rice noodles or egg noodles
Less sugar for lighter taste

How to Serve It

Serve hot with fresh herbs
Let everyone season their own bowl
Pair with iced tea or hot tea

Storing Leftovers

Store broth separately in fridge
Keeps up to 3 days
Reheat gently, never boil hard

Final Thoughts From My Kitchen

This Cambodian Phnom Penh Noodle Soup is not just food. It’s memory. It’s patience. It’s a quiet morning in a busy world.

If you enjoyed this, you might also like my Cambodian Chicken Rice Soup or Traditional Pork Bone Broth Recipe on the blog. For more cultural background, I love this article from Saveur Magazine that talks about Southeast Asian breakfast soups.

Thank you for cooking with me today. I hope this soup brings warmth to your table, the way it always has to mine.

Frequently Asked Questions

Q: Can I make the broth ahead of time?

A: Yes, it tastes even better the next day.

Q: Is this soup spicy?

A: No, spice is added at the table.

Q: Can I freeze the broth?

A: Yes, freeze for up to 2 days.

Q: What noodles are best?

A: Phnom Penh noodles or rice noodles.

Q: Can I skip liver?

A: Absolutely.

Q: Why is my broth cloudy?

A: Bones were not parboiled or boiled too hard.