Kuy Teav (Cambodian Noodle Soup)

What it really is

Kuy teav is a Cambodian rice-noodle soup, commonly served with pork broth and varied garnishes.

Rice noodles sit in a hot, savoury broth, often made from pork bones. The noodles are soft but retain their shape, while the broth provides the main depth of flavour. Toppings and condiments vary and can include slices of pork, shrimp, herbs, lime, fried garlic or fish sauce. These are options rather than a single fixed set, so the restaurant’s bowl should be described precisely. The soup is commonly eaten for breakfast, though it can be served at other times.

Kuy teav is not defined by one garnish or protein: the broth, noodle and customizable finishing ingredients are central to the meal. Diners may season the bowl at the table with lime, chilli or other condiments, depending on local practice. Seafood should be identified by species, and fish sauce may be present even when the visible topping is pork. Pork broth is not vegetarian, and rice noodles do not make the entire bowl gluten-free if soy sauce or other wheat-containing condiments are used. Garnishes should be kept distinct from the broth in the description.

How it's served

Serve the noodles in hot broth with toppings arranged over or alongside them. Offer herbs and table condiments separately where possible so diners can adjust the bowl. Keep the broth hot and state if the serving includes shrimp or additional meat.

How to write it on the menu

Describe the broth base and rice noodles, then list meat, seafood and garnishes actually used. Check fish sauce, soy sauce and seasoning blends for allergens.