Sunrise Staple · Rice Noodle Soup
Kuy Teav
Photo: DragonSamYU / Wikimedia Commons · CC BY-SA 4.0
The cook barely seasons it — a full tray of lime, chili, sugar, fish sauce, and bean sprouts arrives at the table so you build the final flavor yourself.
Thin rice noodles sit in a clear pork or beef bone broth topped with sliced meat, meatballs, or offal and fresh herbs. Cambodians eat it mainly as breakfast, perched on low plastic stools at sidewalk stalls.
Why it's made this way: The dish and even its name trace back to Teochew Chinese immigrants' noodle-soup traditions, which took root in Cambodia generations ago and were localized with Khmer herbs and tableside condiments.
Roughly what's in it
380kcal
18gprotein
52gcarbs
10gfat
Estimated per typical street-vendor portion — not lab-tested.
More from Cambodia
Part of World of Street Food — 690 dishes from 118 countries.
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