Cambodian Noodle Soup | Kathiew or Kuy Teav

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is often lower in fat and cost-effective.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce provides umami flavor with less sodium.

rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: egg noodles

Zucchini noodles are low-carb, while egg noodles are budget-friendly.

lime

🥗Healthier: lemon

💰Cheaper: vinegar

Lemon offers a similar acidity, while vinegar is often cheaper.

Add pork neck bone, bone marrow, eye round beef steak, ground pork, and frozen meatballs to a large stock pot.

Fill the pot with water and bring to a boil to remove blood and scum from the meat.

Drain the first part of the meat to create a clean broth.

Transfer the cleaned meat and bones to a clean pot and fill with water again.

Bring the pot to a boil and prepare the aromatics for the broth.

Add coriander, star anise, cinnamon stick, and shiitake mushrooms to a flavor packet.

Add pickled radish and dried shrimp to another flavor packet.

Season the broth with chicken bouillon, fish sauce, sugar, and salt.

Let the broth simmer for two to four hours.

In a small frying pan, mix ground pork with chicken bouillon, black pepper, and salt, then cook without oil.

Cook fresh rice stick noodles in boiling water for 3-10 seconds, then strain.

Add cooked noodles to a bowl, followed by cooked meat, meatballs, and thinly sliced beef.

Pour hot broth over the noodles and meat.

Garnish with Thai basil, fried garlic, cilantro, and lime.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary