Kuy Teav Kalguksu (Cambodian Broth with Korean Knife-Cut Noodles)

Method

1. Finely chop the garlic, put it in a small pan with the oil and cook on medium-low heat, stirring, for 3 min; as soon as it is pale gold, tip it into a bowl. This garlic oil carries the kuy teav aroma.

   Add in this stepGarlic cloves 5Neutral oil 2 tbsp

   medium-low heat

2. Put the chicken stock, rinsed dried shrimp and thinly sliced daikon in a 22 cm pot, bring to the boil on high heat, then lower to medium heat and simmer for 12 min, until the daikon is translucent and the shrimp flavour has gone into the broth.

   Add in this stepChicken stock 1,100 mlDried shrimp 15 gDaikon radish 120 g

   high heat→medium heat

3. While the broth simmers, mix the gochugaru, soy sauce, sesame oil, half the sliced spring onion and 1 tsp of the garlic oil in a small bowl to make the dressing.

   Add in this stepGochugaru (Korean chilli flakes) 2 tspSoy sauce 2 tspToasted sesame oil 1 tspSpring onions 1

4. Set the heat to medium heat, drop in the minced pork in small pinches and cook, stirring, for 3 min. Skim off any foam and season with the fish sauce and soup soy sauce.

   Add in this stepMinced pork 160 gFish sauce 3 tspKorean soup soy sauce 1½ tsp

   medium heat

5. Shake the excess flour off the noodles and add them straight to the broth with the courgette cut into matchsticks. Raise the heat to medium-high heat and cook for 5 min, stirring so the noodles don't stick together, adding the bean sprouts for the last 30 seconds. The starch from the noodles thickens the broth slightly, which is the charm of kalguksu.

   Add in this stepFresh kalguksu (knife-cut wheat) noodles 300 gCourgette (zucchini) ½Bean sprouts 60 g

   medium-high heat

6. Ladle the noodles and broth into bowls, drizzle with the garlic oil and crispy garlic, and scatter over the remaining spring onion and white pepper. Stir in the dressing to taste and squeeze over lime.

   Add in this stepSpring onions 1White pepper ½ tspLime 1