Cambodian Phnom Penh Noodle Soup, also known as Keiv Teav Phnom Penh, is a renowned dish in Cambodia, particularly favored for breakfast. This flavorful soup features a hot pork broth simmered with pork bone, dried shrimps, dried squids, fresh daikon, grilled onion, and various spices. The broth, a labor-intensive process that involves hours or overnight cooking, is a key element, often prepared a day in advance.
The broth includes ingredients like pork bone, pork shoulder (or pork butt or loin), grilled onions, daikon radish, dried shrimps, dried squids, rock sugar, garlic, star anise, black or white peppercorns, salt, fish sauce, and water. This mixture is simmered for an extended period to extract the rich flavors. The meats for the soup, including thinly sliced pork shoulder, pork liver, ground pork, and cooked shrimps, are prepared separately and set aside.
When serving the Phnom Penh Noodle Soup, the clear broth is heated to a boil, and the noodles (either fresh or dried) are cooked separately. The cooked noodles are placed in a large soup bowl, topped with the prepared meats, and covered with the hot broth. Garnishes like bean sprouts, cilantro, green onions, saw tooth coriander, and lettuce add freshness and texture. The soup is further enhanced with a flavor sauce consisting of minced fried shallots and garlic with oil, Sriracha hot chili sauce, hoisin sauce, and black pepper. Lime wedges are provided for an extra burst of citrusy flavor.
This comprehensive recipe emphasizes the intricate steps involved in preparing this iconic Cambodian soup, ensuring a satisfying and authentic dining experience. Whether enjoyed for breakfast or any other mealtime, the Cambodian Phnom Penh Noodle Soup promises a delightful journey of flavors and textures.
Cambodian Phnom Penh Noodle Soup
5
servings1
hour1
hour1613
kcal2
hoursCambodian Phnom Penh Noodle Soup called Keiv Teav Phnom Penh is famous in Cambodia, a hot pork broth simmering with pork bone, dried shrimps, dried squids, and fresh daikon, grill onion, and spices are cook for hours or overnight to bring the best flavor for the morning breakfast for the Khmer people everywhere on the street or restaurant in Cambodia.
For the broth you need the following ingredients
5 lbs 5 pork bone any bone will do
2 lbs 2 pork shoulder or pork butt or loin
2 2 onions cut in half and grill until it turns brown in color
1 small 1 daikon radish cut to big bite size set aside
1/2 cup 1/2 dried shrimps soaks wash set aside
4 small 4 dried squid’s soaks wash and cut to bit size set aside
2 piece 2 rock sugar or ¼ cup of white sugar
7 cloves 7 garlic smash
5 5 star Anise
1 teaspoon 1 black or white pepper corn
1 1 to 2 tablespoon of salt
1/4 cup 1/4 fish sauce
20 cups 20 water
- For the meat
Cooked Pork shoulder sliced thin
Cooked Pork liver sliced thin
Cooked ground pork
Cooked shrimps
Quail eggs (make sure you put it in hot boiling for water or hot soup broth for a minute or so)
Set all the meat aside ready to serve
- To garnish the noodle bowl
Bean sprouts
Green onion
Saw tooth coriander (Jee Bunlar)
Cilantro
Lime wedges
Roman lettuce cut to bite size
- For the flavor sauce and Garlic shallots oil
Minced Fry shallots and garlic’s with oil set aside (you need to have it ready before hand)
Sriracha hot chili sauce
Hoisin sauce
Black pepper
Directions
- You have to parboil the bone wash and clean. In a big soup pot bring enough water to boil then add pork bone. Boil for 5 minutes on high heat then drain and wash the bone set aside, this will keep the broth clear, clean the pot.
- Now put 20 cups of water in the soup pot and turn the heat on high until the water is boiling then add the bone, pork shoulder and the rest of the ingredients into the boiling pot. Cook for 20 minutes on medium high heat then reduce the heat to low or simmer for 1 ½ hours to 2 hours. Do adjust everything to your taste bud. (Make sure you take out the pork shoulder ahead of time if you cook it too long the meat will be very tuff to chew on)
- When the soup is done take the bone out sliced any meat your want off the bone. Drain the broth and discharge everything else, put the clear broth back in the pot and set aside until ready to serve.
- For the noodle you can use fresh or dried Phnom Penh noodle if you use dried noodle make sure you soaked wash and drain the water then cook in hot boiling water for a minute or so. For Fresh noodle I also soak it for about 5 minutes in warm water so it cooks fast in boiling water. Do use strainer with handle to cook the noodle in hot boiling water. (Don’t cook it until you ready to eat or else the noodle will stick together.
Recipe Video
Notes
- To serve the Phnom Penh noodle soup.
- Turn the soup broth back to a boil then on low to keep the broth hot,
- Cook noodle in hot boiling water drain shake off the access water then put in a large soup bowl add cooked slice pork meat, liver, shrimps, ground pork, quail eggs on top of the noodle then add the soup to cover the noodle,
- Garnish with bean sprouts, cilantro, and green onion, saw tooth, lettuce, and flavor chili garlic oil, hoisin, chili sauce and squeeze of lime juice, sugar, black pepper to your taste bud.
Nutrition Facts
- Serving Size: 5g
- Calories: 1613kcal
- Fat: 116g
- Saturated Fat: 39g
- Cholesterol: 434mg
- Sodium: 6904mg
- Carbohydrates: 17g
- Fiber: 3g
- Sugar: 6g
- Protein: 118g
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