Cambodian Phnom Penh Noodle Soup

Cambodian Phnom Penh Noodle Soup is a noodle soup that is Vietnamese in origin but is eaten by Cambodians. It is always made with beef, coconut milk, and sometimes basil. It is also a popular soup in Thailand. The soup is eaten on a cold day, and is very hearty and very filling. it is a good dish to eat to go along with something else.

It’s just after lunch and I suddenly remember that I want Phnom Penh Noodle Soup for dinner. I’ve bought the ingredients for my version of this classic (Asian) noodle dish before, and I’m sure that I can whip up a quick version on the fly. While my grocery store is open, I’m going to pick up some beef bones and knuckles, if I can find them in the freezer section. I also want to buy some dried Thai Basil, which is a great addition to Phnom Penh Noodle Soup, especially when tossed into the simmering broth.

Phnom Penh is the largest city in Cambodia and is considered to be the cultural heart of the country. It is the first city in the world to be destroyed by an earthquake and the second city to be destroyed by a Japanese air raid during World War II. Despite these hazards, it is a city of contrasts with a substantial French influence and an average of 3.5 million tourists annually.

Cambodian Phnom Penh Noodle Soup

Keiv Teav Phnom Penh, a hot pork broth simmering with pork bone, dried shrimps, dried squids, fresh daikon, grill onion, and spices is cook for hours or overnight to bring the best flavor for the morning breakfast for the Khmer people everywhere on the street or in restaurants in Cambodia, is famous. You may need to prepare the broth the day before since it is a lot of effort.

The components for the broth are as follows:

5 pound pig bone (any bone would suffice)    
2 pounds pork shoulder, butt, or loin    
2 onions, sliced in half and grilled till golden brown    
1 daikon radish, sliced into into bite-size pieces and put aside    
1/2 cup dried shrimp soaks in water; drain and put aside.    
1/2 cup dried shrimp soaks in water; drain and put aside.    
14 cup white sugar or 2 pieces of rock sugar    
7 garlic cloves, crushed    
Anise has a 5-star rating.    
1 teaspoon peppercorns (black or white)    
a teaspoon to two tablespoons of salt    
a quarter cup of fish sauce    
20 quarts water    

To prepare the meat

sliced thinly cooked pork shoulder    
sliced thinly cooked pork liver    
ground pork that has been cooked    
Shrimp that has been cooked    
Eggs from quail (make sure you put it in hot boiling for water or hot soup broth for a minute or so)    
Set aside all of the meat until you’re ready to serve it.    

To decorate the noodle bowl:

Sprouts of beans    
Onion green    
Coriander with a saw tooth (Jee Bunlar)    
slices of lime    
Cut the Romaine lettuce into bite-size pieces.    

Garlic shallots oil with a taste sauce

Set aside shallots and garlic that have been minced and fried in oil (you need to have it ready before hand)    
Sriracha is a spicy chili sauce.    
sauce made with hoisin    

To prepare Cambodian Phnom Penh Noodle Soup, follow these instructions.

  1. You must clean and parboil the bone wash. Bring enough water to a boil in a large soup pot, then add the pork bone. Boil for 5 minutes on high heat, then drain and rinse the bone, setting it aside to preserve the soup clear.
  2. Place 20 cups of water in the soup pot and heat on high until the water boils. Add the bone, pork shoulder, and the other ingredients to the boiling saucepan. Cook on medium high heat for 20 minutes, then lower to low or simmer for 12 to 2 hours. Make sure to modify everything to your own preferences. (Be careful to remove the pork shoulder ahead of time; if you cook it for too long, the flesh will be tough to chew.)
  3. When the soup is finished, remove the bone and slice whatever flesh you wish from it. Drain the soup and discard the rest, then return the clear broth to the saucepan and keep it warm until ready to serve.
  4. You may use fresh or dried Phnom Penh noodle for the noodle; if using dry noodle, make sure to soak, wash, and drain the water before cooking for a minute or two in hot boiling water. I also soak fresh noodle in warm water for approximately 5 minutes so it cooks quickly in boiling water. To cook the noodle in hot boiling water, use a colander with a handle. (If you don’t cook it until you’re ready to eat, the noodles will stay together.)

To offer the noodle soup from Phnom Penh.

Bring the soup stock back to a boil, then reduce to a low heat setting to keep the broth warm.

Cook noodle in boiling water, drain and brush off excess water, then place in a big soup bowl with cooked slice pig meat, liver, shrimp, ground pork, and quail eggs on top, then fill with soup.

Garnish with bean sprouts, cilantro, green onion, saw tooth, lettuce, and season with chili garlic oil, hoisin sauce, lime juice, sugar, and black pepper to taste.




Khmer Mum Lahong is a related recipe.

daily value in percent

17g (6% of total carbohydrate)

434mg 145 percent Cholesterol

116g 149 percent total fat

Saturated Fat (Saturated Fat) (Saturated Fat) (Saturated Fat) (Satur

3 g of dietary fiber (11%)

236 percent protein, 118 grams

Sodium 6904mg (300%) sodium 6904mg (300%) sodium 6904mg

6 g sugars (12% sugar)

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Frequently Asked Questions

What is Cambodian Pho called?

Cambodian Pho is called Pho Bo in Khmer.

What is Cambodian rice noodle?

Cambodian rice noodles are a type of noodle made from rice flour and water. They are usually served in soups, curries, and stir-fries.

What is in Hu Tieu Nam Vang?

Hu Tieu Nam Vang is a Vietnamese dish made with shrimp, pork, and rice noodles.

Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.