Chantha Nguon's "Kuy Teav," a pork noodle soup recipe

This very special recipe was created by Cambodian refugee and Khmer rouge survivor, Chantha Nguon, for her debut memoir, Slow Noodles.

"You might know it as hủ tiếu, or even hủ tiếu Nam Vang in Vietnamese—aka “Phnom Penh Noodles.” But for Cambodians, it's simply kuy teav, a dish created by Cambodians of Teochew Chinese descent and enthusiastically adopted by pretty much everyone." (source: @slownoodles)

In Slow Noodles, the author recounts her journey as a young woman growing up under Pol Pot's regime and how she has used cooking as a way to overcome loss and stay connected to her familial roots. 

Tuk Tuk Box is so grateful for our Slow Noodles collaboration with Chantha and hope to continue to share more Southeast Asian stories of joy and triumph. 

Ingredients

• 2 pounds pork bones, such as ribs or neck bones
• 1 large daikon, quartered
• 1 white onion, quartered
• 1 carrot, cut into 1-inch pieces 
• ½ pound pork (shoulder or tenderloin)
• 1 teaspoon dried shrimp (or 1 medium-size dried squid), soaked and rinsed (optional) 
• ½ teaspoon salt
• ½ teaspoon sugar
• 2 cubes Knorr chicken bouillon (optional)
• 16-ounce flat rice vermicelli noodles (Hủ tiếu)
• Additional proteins of your choice (optional)

Toppings (optional)

• 2 heads garlic, minced then fried in neutral oil over medium heat until golden and crisp
• 1 bunch cilantro
• 1 bunch scallions, thinly sliced
• 1 bunch Thai basil and/or mint
• ¼ pound bean sprouts
• fish sauce
• Golden Mountain Seasoning Sauce (or your favorite soy sauce)
• Lime wedges
• Thai red chilies, sliced
• chili sauce/chili oil
• freshly ground black pepper

Directions

In a large stockpot, quickly parboil pork bones, rinse them, and scrub the pot. (This step makes a clearer broth.) Return bones to stockpot, then add daikon, onion, and carrot. Refill pot with cold water (about 5 quarts) and cover. 

Bring to a gentle boil, uncover, and reduce heat to low; skim foam from the surface. Add pork and simmer until tender, about 20 minutes, then remove it and slice it thinly against the grain. Set aside. 

Add dried shrimp or squid to stock and continue to simmer over low heat, uncovered, for 2 to 3 hours.

Remove solids and strain the stock through a fine-mesh sieve. Add salt and sugar (and chicken bouillon, if using).

Cook noodles, rinse with cold water, and drain. Divide noodles among deep soup bowls. Arrange sliced pork (or other proteins) on top, then ladle the hot stock over everything. Top with all the good things you like best!

Check out our Slow Noodles Set, or follow along here to support and learn more about Chantha's work and journey. 

Photo + Recipe courtesy of Chantha Nguon