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.
Not the most flattering picture but the broth of this much-loved Khmer breakfast is to die for!
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.
I was feeling rather homesick and sluggish these days. And the fact that my friends have left the city for a quick holiday in the Philippines didn’t lighten up my mood either. So anyway, since I am feeling blah, I am diverting my attention to something else… food!
Batchoy a la Sreisaat. The flavour of home!
I made this yummy batchoy (pork noodle soup) from scratch and it tasted exactly (well, almost) the way I remember it. I’m so proud of myself (love your own, lol). I did say “almost” because missing were crushed chicharon, liver and hot sauce, said my younger bro.
Never mind the missing bits, because the moment I took a spoonful of the tasty soup, I was instantly transported back to our kitchen in Roxas City. I was 11 or 12 years old again with my father sharing a steaming bowl of batchoy he bought from Ted’s while my mother just sat at the opposite side of the table, watching and amused. Aahh, one of my favourite childhood memories, and the flavour of home that I carry in my heart and mind.
Now I am even feeling more homesick than when I started writing this pot.