Cambodian Phnom Penh Noodle Soup

3.0 from 4 votes

Phnom Penh noodle soup, known in Khmer as Kuy Teav Phnom Penh, is the kind of breakfast that stays with you. A clear pork broth, slowly built from roasted bones, dried shrimp, and squid, gets ladled over soft rice noodles. Then come the toppings: tender pork, liver, shrimp, and quail eggs. A plate of herbs and bean sprouts sits on the side, ready for you to add as you eat. It feels comforting and savory, yet light enough to start the day. If you are new to Cambodian noodles, our guide to Kuy Teav explains the dish’s background and the different ways it is served.

What You Need

This recipe makes a large pot of broth, so you will need a big stockpot and a few bowls for organizing the toppings. The broth relies on pork bones and a mix of aromatics—grilled onion, daikon, dried shrimp, and squid—that give it depth without heaviness. The meats and garnishes are prepared separately and added at the end, so each bowl stays fresh.

Equipment

Large stockpot (20 quarts or larger): To simmer the pork bones, shoulder, and aromatics for a clear, flavorful broth.
Chef’s knife: To halve the onions, smash the garlic, and slice the cooked meats.
Cutting board: To prepare the onions, daikon, garlic, and fresh garnishes.
Grill pan or open flame: To char the onion halves until they turn brown and sweet.
Fine-mesh strainer or colander: To drain the broth and remove the spent bones, onion, and spices.
Ladle: To transfer the hot broth into serving bowls.
Spider strainer or noodle strainer: To cook the rice noodles in boiling water and lift them out quickly.
Measuring cups and spoons: To measure the water, fish sauce, sugar, and salt.
Tongs: To handle the cooked pork shoulder and remove it from the pot.
Serving bowls: To assemble the noodle soup.

How to Make Cambodian Phnom Penh Noodle Soup

Step 1: Clean the Bones for a Clear Broth

Put the pork bones in a large pot and cover them with water. Bring to a boil over high heat and boil for 5 minutes. Drain the bones, rinse them well under running water, and wash the pot. This step removes impurities and helps keep the final broth clear.

Step 2: Build the Broth

Return 20 cups of water to the clean pot and bring it to a boil. Add the cleaned bones, pork shoulder, grilled onions, daikon, dried shrimp, dried squid, rock sugar, smashed garlic, star anise, peppercorns, salt, and fish sauce. Boil for 20 minutes over medium-high heat, then reduce the heat to low and simmer for 1½ to 2 hours. Taste the broth and adjust the salt or fish sauce if needed. Remove the pork shoulder after about 45 minutes to 1 hour—if it cooks too long, the meat becomes tough. Set the shoulder aside.

Step 3: Strain and Finish the Broth

When the broth is ready, take out the bones and pick off any meat; set that meat aside with the pork shoulder. Strain the broth through a fine-mesh strainer into a clean pot or large bowl. Discard the solids. Keep the clear broth hot.

Step 4: Prepare the Noodles

If using dried rice noodles, soak them in warm water until pliable, then drain. Cook them in boiling water for about 1 minute, just until tender. If using fresh noodles, soak them in warm water for 5 minutes, then blanch briefly in boiling water. Cook only the amount you need for each bowl, because noodles stick together when they sit.

Step 5: Assemble the Bowls

Put a portion of cooked noodles in each bowl. Arrange slices of cooked pork shoulder, pork liver, ground pork, shrimp, and quail eggs on top. Warm the quail eggs in the hot broth for a minute before adding them. Ladle the hot broth over everything. Serve with bean sprouts, green onion, sawtooth coriander, cilantro, lime wedges, and lettuce on the side. Add fried shallot and garlic oil, sriracha, hoisin, and black pepper to taste.

Cooking Tips

Skim the surface of the broth occasionally during simmering to keep it clear.
Do not overcook the pork shoulder; remove it while it is still tender and easy to slice.
Cook the noodles to order so they do not clump together.
If you enjoy pork noodle soups, our bean thread noodles soup with pork is another comforting bowl to try.

How to Serve

Serve the soup immediately with the garnishes and condiments at the table. Each person can add herbs, lime, chili sauce, and hoisin to their own bowl. For more Cambodian noodle ideas, explore our Noodle recipe collection.

Recipe Notes

This recipe makes a large pot, enough for about 8 servings.
The broth can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently before serving. For safe storage, follow the FDA food safety guidance on refrigerating leftovers within two hours.
Cook pork to a safe internal temperature. The USDA safe temperature chart lists 145°F (62.8°C) for whole cuts of pork and 160°F (71.1°C) for ground pork.
If you like thicker noodle soups, you might also enjoy Cambodian chicken flat noodle porridge.

Frequently Asked Questions

Can I make the broth ahead of time?

Yes. Cool the strained broth, refrigerate it in a covered container for up to 3 days, and reheat gently before serving.

What can I use instead of dried squid?

You can omit it, but dried squid adds a savory depth that is characteristic of Phnom Penh-style broth.

Is this soup gluten-free?

Not necessarily. Hoisin sauce and some fish sauces may contain wheat. Check the labels of the condiments you serve.

Final Thoughts

Phnom Penh noodle soup rewards a little patience. The broth does most of the work, and the garnishes let everyone adjust the bowl to their taste. Once you have made it, you will understand why it is a breakfast staple in Cambodia. Try it on a weekend when you have a couple of hours to let the pot simmer.