Time: 4 hours 30 minutes
Complexity: average
Servings: 6

Kuy teav, a rice noodle soup of Chinese origin, is traditionally served for breakfast in Cambodia. It harmoniously combines the flavors of shrimp, pork, and vegetables. This dish is especially popular during holidays, including Chinese New Year, among the Chinese-Cambodian community. The noodles symbolize longevity, and when paired with a rich broth, crisp lettuce, herbs, chopped chili, soy sauce, and lime, it's the perfect festive dish that satisfies the soul.

Ingredients:

• 1.5 cups dried shrimp
• 6 large green onions, peeled, white and light green parts cut into 10cm pieces, dark green parts cut into strips and set aside for serving
• 2 heads of garlic, cut in half crosswise, + 8 cloves, crushed
• 1 small white onion, coarsely chopped
• 1 small sweet potato, diced
• 1 very large carrot, cut into 5cm pieces.
• 1 small head bok choy, cut in half
• Half a medium daikon, diced (about 170g)
• 2 tablespoons of vegetable oil
• 1 dried squid (30–60 gr.)
• 1 whole pickled radish + some radish, finely diced, for serving
• 900 g of pork neck bones
• 450 g pork rib bones
• 4 chicken drumsticks (about 450 g)
• 6 dried shiitake mushrooms (about 90g), reconstituted in water
• 4 tablespoons fish sauce
• 2 tbsp soy sauce + extra for serving
• 4 tbsp plus 1 tsp chicken broth
• 1 tbsp granulated sugar + extra for serving
• 7 tbsp. neutral vegetable oil
• 450 g of minced pork
• 340 g bean sprouts
• 18 large shrimp, shells and veins removed
• 450 g dried rice noodles
• 6 leaves of green salad
  
  Innings: Eryngium, pickled green bird's eye pepper, thinly sliced ​​fresh bird's eye pepper, lime wedges, soy sauce and ground Kampot pepper or ground black pepper

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

shrimps, minced pork, rice noodles, shiitake mushrooms, bean sprouts, leaf lettuce, chili pepper, lime

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Preparation:

Step 1
• Place 1 cup of dried shrimp in a small bowl. Add warm water to cover and let sit for 30 minutes, then drain.
Step 2
• Position a rack directly under the oven's heating element. Line a baking sheet with foil and preheat the oven to broil. Combine the light parts of the green onions, garlic halves, onion, sweet potato, carrots, bok choy, and daikon radish with vegetable oil and arrange in a single layer on the prepared baking sheet. Grill, stirring every 3–4 minutes, until charred, 15–20 minutes. Transfer the vegetables to a large stockpot.
Step 3
• Add the soaked shrimp, squid, whole pickled radish, pork necks, spare ribs, chicken drumsticks, shiitake mushrooms, fish sauce, soy sauce, chicken broth, and sugar to the pot. Add 6–8 quarts of water (or more if needed to cover) and bring to a boil over high heat. Reduce heat to medium-low and simmer for about 30 minutes. Using tongs, transfer the spare ribs to a plate and let cool slightly; cover and refrigerate. Continue simmering the broth until fragrant, another 2.5–3 hours.
Step 4
• Meanwhile, place a fine-mesh sieve in a small heatproof bowl. Heat 1/4 cup neutral oil in a small skillet over medium-high heat. Add the minced garlic and cook, stirring occasionally, until the garlic is golden and the oil is hot and fragrant, about 3 minutes. Strain the oil into the prepared bowl and set aside. Set the fried garlic aside.
Step 5
• In a large skillet, heat 2 tablespoons neutral oil over medium heat. Add the ground pork, season with salt and pepper, and cook, stirring occasionally, until tender, about 10 minutes. Transfer to a medium bowl. In the same skillet, heat the remaining 1 tablespoon neutral oil over medium-high heat. Add the remaining 1/2 cup dried shrimp and cook, stirring frequently, until the shrimp are bright pink and crispy, about 2 minutes.
Step 6
• Fill a large pot with water and place a colander over it. Bring to a boil. Blanch the bean sprouts for 10 seconds (or steam them if desired); transfer to a medium bowl.
Step 7
• Bring the water back to a boil, add the shrimp, and cook until lightly pink, 2–3 minutes. Drain and transfer to a medium bowl.
Step 8
• Using tongs, transfer the shiitake mushrooms and chicken drumsticks from the pot to a medium bowl; set aside.
Step 9
• Strain the broth through a sieve into a large saucepan, discarding any solids. Bring to a boil and season with salt. Add the pork ribs and cook until heated through, about 5 minutes. Place the ribs on a work surface, remove the meat, and slice thinly. Coarsely chop the chicken; discard the skin and bones.
Step 10
• Bring a large pot of water to a boil. Cook the noodles according to package directions until al dente, then drain. Rinse the noodles under cool water and drain. Toss with garlic oil and 1 teaspoon of roasted garlic.
Step 11
• Divide the lettuce leaves among 4-6 large bowls. Arrange the noodles on top and pour the broth over the noodles. Top with sliced ​​pork, shredded chicken, ground pork, cooked shrimp, dried shrimp, shiitake mushrooms, and fried garlic. Serve with bean sprouts, green onions, finely diced pickled radish, eryngium, chili pepper, lime wedges, soy sauce, sugar, salt, and ground pepper.
  
  Vegetables:
  If possible, sauté the vegetables over an open flame before cooking to add a richer flavor to the broth.

Votes: 1