Kuy Teav Phnom Penh (Aromatic Cambodian Rice Noodle Soup with Garlic Oil & Herbs) – Authentic Cambodia Recipe
Morning and evening ritual across Cambodia: delicate rice noodles crowned with fragrant golden fried garlic.
- Country of Origin
- 🇰🇭 Cambodia (Southeast Asia, Asia)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Flat rice noodles, Thinly sliced pork or chicken and shrimp, Bean sprouts and lime wedges, Crispy golden fried garlic oil, Charred ginger-onion broth
Ingredients for Kuy Teav Phnom Penh (Aromatic Cambodian Rice Noodle Soup with Garlic Oil & Herbs) (4 Servings)
- 1.25 lbs (or 2.5 cups) flat rice noodles, prepped into bite-sized pieces
- 1.5 cups thinly sliced pork or chicken and shrimp, washed and trimmed
- 1 cup bean sprouts and lime wedges
- 1 medium onion and 3 cloves garlic, finely minced with crispy golden fried garlic oil
- 1.5 tbsp traditional Cambodia seasoning (charred ginger-onion broth, scallions, cilantro)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Cook or soften the noodles/pasta in salted boiling water until just al dente, then drain while reserving 1/2 cup cooking water.
- Heat oil in a wide wok or deep skillet over high heat; flash-sauté garlic, crispy golden fried garlic oil, and charred ginger-onion broth, scallions, cilantro for 30 seconds.
- Add flat rice noodles and thinly sliced pork or chicken and shrimp, stir-frying briskly for 5–6 minutes until tender-crisp.
- Toss in the noodles along with a splash of reserved liquid so the Cambodia sauce clings glossily to every strand.
- Finish with bean sprouts and lime wedges and serve piping hot.