Kuy teav: Cambodia's noodle soup
Kuy teav is a comforting rice noodle soup with a clear pork broth, toppings and fresh herbs. Here's how to order it and customise it like a local.
In this guide
Kuy teav is one of the most common breakfasts in Cambodia, served at street stalls, markets and small restaurants across the country. It's a bowl of rice noodles in a clear broth, topped with meat and herbs, and customised at the table with sauces, lime and chilli.
What's in it
- Broth: usually made by simmering pork bones, often with dried squid or shrimp and a touch of sugar. It's clear and light.
- Noodles: usually thin rice noodles, though egg noodles are also common.
- Toppings: slices of pork, minced pork, meatballs, offal, prawns or beef, depending on the stall.
- Garnishes: fried garlic, spring onions, coriander and bean sprouts.
- Condiments: lime, chilli, fish sauce, hoisin sauce and pepper on the table.
How to order
At a typical stall, you choose your noodles and toppings, often by pointing. You may be asked whether you want the soup with broth or "dry" (noodles with sauce and broth on the side).
How to eat it
Add lime, chilli and sauces to taste. Eat the noodles with chopsticks and drink the broth with the spoon. Many people add fresh herbs and bean sprouts as they eat.
Where it comes from
Kuy teav shows Chinese influence, which is common in Cambodian noodle dishes. Similar soups are found in Vietnam and Thailand, but each country has its own style.
Variations
- Kuy teav Phnom Penh: the capital's version, often with a rich mix of toppings.
- Beef kuy teav: with beef slices and meatballs.
- Seafood kuy teav: with prawns and squid.
When to eat it
Kuy teav is mainly a breakfast dish, but some stalls serve it all day.
Tips
- Look for busy stalls with a steady stream of local customers.
- If you don't eat offal, ask for "sach chrouk" (pork) or "sach ko" (beef) only.
- A bowl is filling and inexpensive.
Frequently asked questions
What's the difference between kuy teav and Vietnamese pho?
Kuy teav usually has a pork-based broth that's lighter and slightly sweeter, with toppings such as minced pork and offal. Pho is typically a beef broth with stronger spice notes. Both are served with herbs and lime.