Kuy Teav

Ingredients

• 2 lbs pork bones
• 1/2 lb pork shoulder
• 1 onion, halved
• 1 (2-inch) piece ginger, sliced
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• Salt to taste
• 1 lb thin rice noodles
• 1/4 lb ground pork
• 1 cup bean sprouts
• 2 tablespoons fried shallots
• 1/4 cup chopped scallion
• 1/4 cup chopped cilantro
• Lime wedges and chili oil, for serving

Before you cook

• Rinse the pork bones under cold water.
• Halve the onion and slice the ginger.

Steps

1. Place the pork bones and pork shoulder in a large pot and cover with cold water.
2. Bring to a boil, then drain and rinse the bones and pot to remove impurities.
3. Return the bones and pork shoulder to the pot with fresh water to cover, along with the onion and ginger.
4. Bring to a boil, then reduce to a gentle simmer and cook, skimming occasionally, for 1 1/2 hours.
5. Lift out the pork shoulder once tender, let it cool slightly, then slice it thinly.
6. Strain the broth and season it with the fish sauce, sugar and salt.
7. Return the strained broth to the pot and bring it back to a simmer.
8. Drop the ground pork into the simmering broth in small pieces and cook for 3 minutes, until just cooked through.
9. Bring a separate pot of water to a boil and cook the rice noodles according to the package directions.
10. Drain the noodles and divide them among serving bowls.
11. Top each bowl with the sliced pork shoulder, cooked ground pork and bean sprouts.
12. Ladle the hot broth over the noodles.
13. Garnish with fried shallots, scallion and cilantro.
14. Serve with lime wedges and chili oil on the side.