Phnom Penh Noodle Soup | Kuy Tiew is one of Cambodia’s top ten most delicate noodles soups. It’s a popular breakfast meal that many people love in the morning to get their day started. Rice noodles, clear pork stock, meat, and garnishes make up this dish.
Phnom Penh Noodle Soup
It's a popular breakfast meal that many people love in the morning to get their day started. Rice noodles, clear pork stock, meat, and garnishes make up this dish.
Ingredients
Method
Pork broth:
- Bring 3 liters of water to a boil, parboil the pork neck bones for 5 minutes to remove any impurities.
- On medium heat, place a non-stick pan, toast the onion, garlic, and dried squid for a nice fragrant broth.
- In a large pot, boil 3 litres of water, add toasted dried squid, onion, garlic, sweet preserved radish, daikon, pork neck bones and seasoning with salt, sugar, fish sauce, chicken soup base mix, simmer on medium heat for 1 hour.
Stir-fry ground pork:
- Boil water in a medium pot to parboil the lean ground pork for 1 minute, then transfer into a bowl.
- Thinly slice the onion and green onion.
- Place a non-stick pan over medium-high heat, add vegetable oil and once the oil is getting hot, add the prepared pork, onion, green onion, oyster sauce, salt, sugar, sprinkle some pepper, stir for about 1 minute, then transfer into a bowl, set aside.
Cook Pork Shoulder and Pork Liver:
- Bring a large amount of water to a boil, cook pork shoulder and liver for 15-20 minutes, then thinly slice. Set aside.
Pork Meatballs:
- In a mall mixing bowl, mix tapioca starch, baking powder, sugar, salt, chicken soup base mix, ground black pepper, minced garlic, and ice water together and stir until combined, then pour the mixture into a mixing bowl of lean ground pork, mix and refrigerate for 30 minutes.
- Take it out from the fridge, and put it into a food processor, blend for about 15 minutes until it becomes a fine paste texture.
- NOTE:Keep pausing the machine every 1-2 minutes, spread the meat evenly, then continue blending until it reaches the fine smooth texture. Transfer into a plate.
- Bring water to a boil in a medium-size pot over high heat. Once it's boiling, turn the heat off and start rolling the pork paste into the hot water.
- Once finish the rolling, turn the heat back to medium-high and cook until all the pork meatballs float to the surface, continue to cook for another 3-4 minutes, transfer into a large bowl of cool water, wait for 5 minutes, drain. Set aside.
Shrimp:
- Cook the shrimp in the simmering pork broth for 1 minute or until it's well done. Set aside.
Fried Garlic:
- Place a non-stick pan on medium-high heat, add 1 cup of vegetable oil, whole bulbs of minced garlic, and deep fry until fragrant golden brown. Drain. Set aside.
Noodles:
- Soak the dried noodles in cool water for about 30 minutes and rinse well with water until the water runs clear. Then cook the noodles in the boiling water for about 30 seconds ( based on the type of noodles, please refer to the package instructions ).
Serving time!
- In a medium serving bowl, place the noodles, beansprouts, pork shoulder, pork liver, stir-fried lean ground pork, shrimp, pork meatballs, and pork broth.
- Top with fried garlic, fresh herbs, lime, and sweet and sour soybean paste dipping sauce.
- Enjoy!
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