Kuy Teav

Method

Blanch the pork bones and shoulder in boiling water for 3 minutes, then drain and rinse thoroughly. Place cleaned bones and pork in fresh water with soaked dried squid, crushed coriander root, bruised shallots and garlic, then bring to a boil and simmer for 90 minutes until the broth is rich and flavourful. Slice the cooked pork shoulder thinly and blanch the pork liver briefly in the simmering broth until cooked through, then remove and slice. Cook the rice vermicelli in the broth until tender, approximately 3-4 minutes. Season the broth with fish sauce, salt and white pepper to taste. Serve the noodles and broth in bowls topped with sliced pork, liver, coriander leaves and spring onions, with lime wedges and chilli paste on the side for guests to adjust seasoning.