Kuy Teav

Ingredients

For the Broth:
1 lb pork bones (or chicken bones)
6 cups water
1 large onion, halved
4 cloves garlic, smashed
1 thumb-sized piece of ginger, smashed
1-2 tablespoons fish sauce (to taste)
Salt (to taste)
For the Noodle Soup:
200 g rice noodles (fresh or dried)
200 g pork (or chicken), thinly sliced
2 tablespoons vegetable oil
1 cup bean sprouts
1 cup fresh herbs (cilantro, mint, Thai basil)
2 green onions, chopped
1 lime, cut into wedges
Fresh chilies, sliced (optional)
Hoisin sauce and/or Sriracha (for serving, optional)

Instructions

Prepare the Broth

In a large pot, combine the pork bones, water, onion, garlic, and ginger.

Bring to a boil, then reduce heat and simmer for 1-2 hours. Skim off any foam that forms on the surface.

After simmering, strain the broth through a fine-mesh sieve to remove the bones and vegetables. Season with fish sauce and salt to taste.

Prepare the Noodles

Cook the rice noodles according to the package instructions. If using dried noodles, soak them in warm water for 20-30 minutes before cooking. Drain and set aside.

Cook the Pork

Heat the vegetable oil in a large skillet or wok over medium heat.

Add the thinly sliced pork and cook until just done, about 3-4 minutes. Remove from heat.

Assemble the Soup

In serving bowls, place a portion of cooked rice noodles.

Top with cooked pork, bean sprouts, fresh herbs, and green onions.