Kuy Teav (recipe)
| Kuy Teav (recipe) | |
|---|---|
| Dish | Kuy Teav |
| Recipe language | English |
| Adapted from | Chantha Nguon, published by Tuk Tuk Box |
| Instructions | Recipe available |
| Yield | 6 to 8 servings |
| Occasions | Breakfast |
| Subjects | Food & Foodways |
| Creator pages | Chantha Nguon |
Pork bone broth simmered for hours with daikon, onion and carrot, ladled over rice vermicelli with sliced pork and fresh toppings.
This page records one documented preparation of Kuy Teav, summarised from a published recipe. (Tuk Tuk Box)
Ingredients
- 2 lb pork bones, such as ribs or neck bones
- 1 large daikon
- 1 white onion
- 1 carrot
- 0.5 lb pork shoulder or tenderloin
- 1 tsp dried shrimp, or 1 medium dried squid, optional
- 0.5 tsp salt
- 0.5 tsp sugar
- 2 cubes chicken bouillon, optional
- 16 oz flat rice vermicelli noodles
- Additional proteins of your choice, optional
- 2 heads garlic and neutral oil, for frying
- 1 bunch cilantro
- 1 bunch scallions
- 1 bunch Thai basil and/or mint
- 0.25 lb bean sprouts
- Fish sauce, seasoning sauce or soy sauce, lime wedges, Thai red chillies, chilli oil and black pepper, to serve
- About 5 quarts cold water
Preparation
- Parboil the pork bones briefly, rinse them and clean out the stockpot.
- Return the bones to the pot with the daikon, onion and carrot.
- Add about five quarts of cold water and cover the pot.
- Bring to a gentle boil, uncover, lower the heat and skim the foam.
- Simmer the pork about 20 minutes, then lift it out and slice it thinly.
- Add the dried shrimp or squid and simmer uncovered for two to three hours.
- Remove the solids, strain the broth and season with salt, sugar and bouillon.
- Cook, rinse and drain the noodles, then divide them among deep bowls.
- Add the sliced pork or other proteins, ladle over the hot broth and finish with fried garlic, herbs, bean sprouts and table condiments.
Sources and reuse information
The ingredient list above is a plain factual listing of what the cited source calls for. The numbered method is a short original summary written for this wiki, not a copy of the source's instruction text. Follow the link for the full published recipe.