Kuy Teav

Kuy teav is a traditional Cambodian rice noodle soup made with flat rice noodles in a clear, savory broth typically prepared from pork or beef bones. While it shares similarities with Vietnamese pho, kuy teav generally uses a clearer, lighter broth and is garnished with ground pork, fried garlic, and fresh herbs rather than the sliced beef and basil typical of pho. The dish traces its origins to the Chinese diaspora in Southeast Asia.

Kuy teav is commonly garnished with ground pork, sliced pork liver, fried shallots, fresh lime juice, chili sauce, and bean sprouts. Diners customize each bowl with condiments like fish sauce, soy sauce, and fresh herbs such as cilantro and Asian basil. The combination of garnishes varies by region and vendor, with Phnom Penh-style kuy teav being especially well known for its generous toppings.

Yes, kuy teav is one of the most popular breakfast dishes in Cambodia, commonly sold at street stalls and markets throughout the morning. Vendors often prepare the broth overnight so it is ready to serve early. It is also eaten throughout the day but is particularly associated with the morning meal in Cambodian food culture.

Kuy teav uses flat rice noodles, similar to those used in other Southeast Asian noodle soups. The noodles are thin and slightly chewy, made from rice flour and water. They are typically sold fresh in Cambodian and Southeast Asian markets and are added to the bowl just before serving with hot broth poured over them.