One of the most popular breakfasts in Cambodia, kuy teav is a very simple but very tasty pork noodle soup, topped with shallots, toasted garlic, spring onions, collard greens, various herbs and sprouted mung beans. Kuy teav is similar to the Vietnamese pho.
Most Cambodians, in Phnom Penh or in provinces, prefer to eat kuy teav in open-air restaurants rather than make this at home. Rice noodles are mostly used for kuy teav and, depending on the customer’s preference, the soup also features liver, intestines, meatballs and local pate. A bowl is served with a side sauce of red chilli sauce, preserved soya bean paste and a slice of krochma (lime). I prefer mine with flat egg noodles without the extras, as in the picture above, for breakfast. A bowl costs between 4,000-6,000 riels (US$1=4,000riels) and best to finish off with iced coffee with milk.