Kuy Teav (Cambodian Pork Noodle Soup)

Method

1. Put the ribs in a 22 cm pot, cover with cold water, bring to the boil on high heat and boil for 5 min. When the grey scum and blood have come out, drain, discard the water and rinse the bones under running water. This step keeps the broth clear and free of off-flavours.

   Add in this stepPork spare ribs (or pork bones) 500 g

   high heat

2. Clean the pot and put the blanched bones in a 24 cm pot with the water, the daikon in large chunks, the halved onion, the rinsed dried shrimp and the rock sugar. Bring to the boil on high heat, then turn down to low heat, set the lid ajar and simmer gently for 1 h, skimming off any foam. While the broth simmers, soak the rice noodles in lukewarm water for 20–30 minutes.

   Add in this stepWater 1,700 mlDaikon radish 150 gOnion 1Dried shrimp 15 gRock sugar (or sugar) 1½ tspDried thin flat rice noodles 140 g

   high heat→low heat

3. Finely chop the garlic, put it in a small pan with the oil and cook on medium-low heat, stirring constantly, for 4 min. As soon as it turns pale gold, turn off the heat and tip it into a bowl (it keeps darkening in the residual heat, and browned garlic tastes bitter).

   Add in this stepGarlic cloves 5Neutral oil 3 tbsp

   medium-low heat

4. Lift the onion out of the broth and season with the fish sauce and salt. Set the heat to medium heat, drop in the minced pork in small pinches and cook, stirring, for 3 min, then add the prawns and cook for 2 min until pink. Lift out the pork and prawns. The meat from the ribs is good as a topping too.

   Add in this stepFish sauce 2½ tbspSalt ¾ tspMinced pork 120 gRaw peeled prawns 6

   medium heat

5. Bring 2 L of water to a rolling boil in another pot on high heat. Put one portion of soaked noodles at a time in a sieve, dip in the boiling water for 1 min, shake dry and put in a bowl.

   high heat

6. Drizzle 1 tsp garlic oil over the noodles, toss, and top with the pork, prawns and rib meat. Ladle over the boiling broth and scatter with sliced spring onion, coriander and white pepper. Serve with bean sprouts, lime and chilli to add as you like.

   Add in this stepBean sprouts 80 gSpring onions 2Coriander (cilantro) 10 gLime 1White pepper ½ tspFresh red chilli (to taste) to taste