A clear pork-bone broth over thin rice noodles, topped with sliced pork, prawns and fried garlic — Cambodia's everyday breakfast noodle soup, with roots in the country's Teochew Chinese community.
Parboil the bones
Boil the pork bones in water for five minutes to remove scum, then drain and rinse.
5 minSimmer the broth
Return the rinsed bones to a clean pot with the water and onion, bring to a boil, then simmer gently for seventy minutes to build a clear, flavourful broth.
70 minPoach the pork loin
Add the pork loin to the simmering broth for the last fifteen minutes of cooking, then lift it out and slice thinly once cool enough to handle.
15 minFry the garlic
Fry the sliced garlic in the oil for two minutes until golden, then set aside for garnish.
2 minSeason the broth
Strain the broth, stir in the fish sauce and sugar, and taste, adjusting the balance.
Cook the noodles and prawns
Boil the rice noodles for three minutes until tender, and separately blanch the prawns in the broth for two minutes until pink, then drain the noodles.
3 minAssemble and serve
Divide the noodles between bowls, top with sliced pork, prawns and bean sprouts, ladle over the hot broth, and garnish with fried garlic, spring onion and cilantro.
No reviews yet — be the first to cook it.