Cambodian Phnom Penh Noodle Soup (Kuy Teav)

Method

1. 1

   Place the pork neck bones into a large pot and add cold water until the bones are covered by 2 inches. Bring the water to a rolling boil and let it continue for 5 minutes, then pour everything into a colander, rinse the bones thoroughly under running water, and wash the pot clean. Blanching this way prevents cloudiness in the finished soup.

2. 2

   Return the rinsed bones to the clean pot along with the 3 quarts of water, halved onion, carrot pieces, smashed garlic cloves, and dried shrimp. Raise the heat until the liquid boils, lower it to a gentle simmer, leave the pot uncovered, and cook for 3 hours while occasionally lifting away any foam that rises. Add more hot water during the process if the liquid falls below the level of the bones. The meat should become very soft and the liquid should stay clear and aromatic.

3. 3

   Lift out the bones and any large vegetable pieces using a slotted spoon, then pass the liquid through a fine-mesh strainer into another clean pot. Allow the bones to cool just enough to handle, pull off all the meat, and shred it finely while discarding the bones and spent aromatics. Stir the fish sauce, salt, and white pepper into the broth, taste carefully, and adjust the seasoning. Maintain the broth at a low heat so it stays piping hot.

4. 4

   Stir together the ground pork, soy sauce, rice wine, honey, sesame oil, and white pepper in a mixing bowl until evenly combined. With damp hands roll the mixture into meatballs roughly 1 inch across or simply spoon small portions straight into the simmering broth. Bring the broth back to a light boil, drop in the meatballs, and let them cook for 5 minutes. Add the peeled shrimp and continue cooking for another 2–3 minutes until the meatballs are fully cooked and the shrimp turn pink and firm.

5. 5

   If the eggs require cooking, put them in a small saucepan, cover with water, bring to a boil, and simmer for 8 minutes. Transfer to cold water, peel, and cut each into four wedges. Prepare the rice noodles following the instructions on their package—dried ones generally need 3–5 minutes in boiling water until just soft, while fresh ones require only 30 seconds of blanching—then drain and give them a quick rinse.

6. 6

   Divide the cooked noodles evenly among six deep serving bowls. Arrange several meatballs, a few shrimp, some shredded pork, and egg wedges over each portion. Pour the hot seasoned broth generously over the toppings, then scatter bean sprouts, chopped cilantro, and sliced scallions on top. Bring the bowls to the table right away and pass lime wedges and Sriracha or chili sauce separately so everyone can season their own serving.