Kuy Teav (គុយទាវ) Cambodian Beef Noodle Soup

Cambodian beef noodle soup is known as Kuy Teav (គុយទាវ) and it is one of the country's most beloved breakfast dishes.

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Servings: 7 servings

Course: Breakfast, Lunch

Cuisine: Cambodian

For the Broth (The Heart)

3-4 lbs Beef Rib Bones ribs essential for a clear, sweet broth.
1-2 lbs Beef Bones marrow or knuckle for deeper beef bone flavor and collagen.
6-8 quarts Water (approx. only, may need more) enough to cover the bones and then more.
1 Tbsp Salt Coarse sea salt.
4 Tbsp Fish Sauce Adjust to taste
1/2 Tbsp Yellow Rock Sugar adjust to tast
1 piece Dried Squid Optional, adds a sweet, umami depth (soak first).
1 large Yellow Onion roasted/charred. roasted/charred
1 large Ginger roasted/charred
1 bulb garlic roasted/charred
1 teaspoon cloves
10 star anise
4 pods cardamon
1.5 tbsp coriander seeds
2 tbsp fennel seeds
1/2 tsp black peppercorns optional
1/2 tsp white peppercorn optional
2-3 tbsp chicken boulion optional and adjust to taste

Toppings & Flavor

1/2 lb Beef Round/Sirloin Thinly sliced against the grain will be cooked by the hot broth.
1 lb Cooked Beef Brisket/Tenderloin Cooked in the broth, then thinly sliced.
1/2 lb Beef Meatballs Half or left whole.
2 lbs Rice Noodles Kuy Teav small rice sticks, cooked according to package directions.
1/2 cup Fried Garlic Oil Made by frying minced garlic in oil until golden.

Fresh Garnishes & Condiments

Step 1: Prep & Simmer the Broth (The Day Before is Best!)

Roast Aromatics: Place the halved onion and sliced ginger directly over a gas flame or on a foil-lined baking sheet under a broiler until the outside is charred and fragrant (about 10-15 minutes). Scrape off the burnt skin and rinse.
Parboil Bones: Place all bones in a large stockpot and cover with cold water. Bring to a rapid boil for 5 minutes. Drain the water and rinse the bones and the pot thoroughly. This step removes impurities for a clearer broth.
Simmer Broth: Return the bones to the clean pot and add 6-8 quarts of cold water, the roasted onion and ginger, rock sugar, salt, fish sauce, and dried squid (if using).
Bring to a boil, then immediately reduce heat to a very gentle simmer. Skim any foam or scum that rises to the surface for the first hour.
Cook Meat: Add the larger piece of beef (tenderloin/brisket) to the pot. Simmer for about 1.5 - 2 hours until the meat is fork-tender. Remove the cooked meat, cool, slice thinly, and set aside.
Continue simmering the broth, uncovered, for a total of 4-6 hours (the longer, the better).
Strain: Pour the broth through a fine-mesh strainer into a clean pot. Taste and adjust seasoning with more salt or fish sauce if needed. (Optional: Refrigerate overnight and scrape off the solid fat layer before reheating.)

Step 2: Prepare Toppings & Garnishes

Fried Garlic Oil: Heat 1/2 cup of cooking oil over medium heat. Add 8-10 minced cloves of garlic and fry, stirring constantly, until they turn a beautiful golden brown (do not let them burn!). Immediately pour the oil and the crispy garlic into a small bowl.
Noodles: Cook the rice noodles according to package directions. Drain and rinse briefly with cold water to prevent sticking.

Step 3: Assembly

Reheat the broth to a strong simmer.
Quickly blanch a portion of noodles in boiling water for about 10-20 seconds. Place the hot noodles in the bottom of each large serving bowl.
Layer the toppings over the noodles:
Slices of the cooked beef.
Slices of the raw, thinly sliced beef (eye round).
Meatballs.
Ladle the scalding hot broth over the ingredients. The heat from the broth will immediately cook the raw slices of beef.
Drizzle a generous spoonful of fried garlic oil over the soup.
Serve immediately with the plate of fresh garnishes and the small bowl of chopped chilies in fish sauce on the side, allowing everyone to customize their bowl.