Pork noodle soup (Kuy teav Phnom Penh) from My Cambodia - A Khmer Cookbook (page 213) by Nite Yun

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fish sauce & chile (Tuk trey mtes); Pickled garlic chile (Chrouk mtesa khtoem); Crispy shrimp fritters (Jien bawnkwang)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jrosenbo on May 17, 2026

    Set aside a full day to source the ingredients and cook this dish. The broth flavors were authentic (I grew up in Cambodia), and overall I really enjoy and recommend this recipe. Tricky bits: as written it makes an enormous quantity but scaling down is awkward. Means you need to make way (way!) less garlic oil, find 2oz of pork shoulder (I just omitted), one single preserved radish. Wish I’d added some thinly sliced beef at the end, and would adjust or choose a different meatball recipe - these are tasty, but sweeter than my preference.

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