Kuy Teav

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Put the bones in a large pot, cover with water, bring to the boil and boil for 5 minutes. Drain, rinse the bones and rinse out the pot.

   Mark done Start 5 min timer

2. Char the onion and ginger, cut side down, in a dry pan over high heat for 5 minutes, until blackened in patches.

   Mark done Start 5 min timer

3. Return the bones to the pot with the 3 litres of fresh water, the onion, ginger and daikon. Bring to the boil, skim, then simmer gently, partly covered, for 2 hours.

   Mark done Start 2 hr timer

4. Strain the broth and season with the sugar, fish sauce, salt and pepper. Keep it hot.

   Mark done

5. Heat 1 tablespoon of the oil in a frying pan over medium heat and fry the sliced garlic for 2 minutes, until golden. Lift out onto paper towels.

   Mark done Start 2 min timer

6. Add the remaining oil, the minced garlic and the pork mince to the pan and cook for 5 minutes, breaking it up, until browned. Stir in the soy sauce and set aside.

   Mark done Start 5 min timer

7. Cook the noodles as the packet says and drain. Poach the sliced pork and the prawns in the simmering broth, 1 to 2 minutes each, until just cooked, and lift out.

   Mark done Start 1 min timer

8. Divide the noodles among six bowls and top with the mince, sliced pork, prawns and bean sprouts. Ladle over the hot broth, and add the spring onions, herbs and fried garlic. Serve with lime, hoisin sauce and chilli sauce.

   Mark done

Chef’s Tips

• Do not skip boiling and rinsing the bones. It is the reason the broth comes out clear and clean.
• Simmer gently. A hard boil clouds the broth and makes it greasy.
• Slice the pork very thin so that it cooks in seconds in the hot broth.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the chilli in the list implies, since dried chilli is more concentrated, and add more to taste.
• Lemon is the everyday swap for limes in this kind of dish — the acidity plays the same role even though the flavour is not identical.

Pairing Suggestions

• Lime wedges
• Fresh chillies
• Hot black tea

Storage & Reheating

Keep the broth in the fridge up to 4 days, or freeze it for 3 months. Cook noodles and toppings fresh.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.