kuy teav Phnom Penh

Kuy teav Phnom Penh is a Cambodian rice-noodle soup eaten for breakfast and lunch. In an interview published by WIPO, chef Luu Meng describes pork, seafood, beef, chicken and fish-ball versions. He helped develop a collective mark, granted in October 2019, after recipes from restaurants, street vendors and the Cambodia Chefs’ Society were gathered into a common minimum specification.^[1]

Thida Koeut’s home recipe uses a pork-bone broth with dried squid, carrot, daikon, whole onion, star anise, coriander stems and black pepper. Beef balls cook in the broth, while sliced beef and shrimp are cooked separately in it. Bean sprouts go beneath the rice noodles in the bowl, with meat, shrimp and broth above. Thai basil, spring onion and fried garlic finish the soup; fish sauce, lime juice, sugar and chilli adjust its seasoning.^[2]