- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Kuy teav, a rice noodle soup traditionally served for breakfast in Cambodia, takes on layers of flavor from shrimp, pork, and vegetables. In Deana Saukam's version, you ladle the rich stock over crisp lettuce leaves and rice noodles then top to your liking with herbs, sliced chiles, soy sauce, and lime.
Ingredient:
- 1 1/2 cups dried shrimp, divided
- 2 pounds pork neck bones
- 1 pound pork tenderloin
- 4 chicken drumsticks (about 1 pound)
- 2 bunches scallions, plus more, thinly sliced, for serving
- 1 small white onion, coarsely chopped
- 1 small sweet potato, diced
- 1 carrot, coarsely chopped
- 1 small head bok choy, coarsely chopped
- 1/2 medium daikon, diced (about 6 ounces)
- 1 head garlic, halved crosswise, plus 8 garlic cloves, chopped
- 2 tablespoons soy sauce, plus more for serving
- 1 tablespoon fish sauce
- 1 tablespoon granulated sugar, plus more for serving
- 6 quart water
- 7 tablespoons extra-virgin olive oil, divided
- 1 pound ground pork
- Kosher salt
- Freshly ground black pepper
- 12 ounces bean sprouts
- 16 raw large shrimp, peeled and deveined
- 1 pound dried rice vermicelli
- 8 green lettuce leaves
- Cilantro leaves, for serving
- 1-3 pickled green thai and bird chiles, for serving
- Thai chili paste, for serving
- 1 lime, wedges for serving
