Kuy Teav Phnom Penh Dry

A flavorful Cambodian noodle bowl featuring a savory minced pork sauce, succulent shrimp, and crunchy vegetables over fresh rice noodles, finished with a drizzle of fried garlic oil.

• Prep: 30 min
• Cook: 20 min
• Total: 50 min
• Servings: 4
• Cuisine: Cambodian
• Difficulty: Easy
• Cost: $5.67/serving

Dietary

• Nut-Free
• Dairy-Free
• High-Protein
• Low-Sugar

Tags

• stir-fry
• savory
• fresh
• classic
• no-cook

Ingredients

• 1 pound fresh wide rice noodles
• 2 tablespoon cooking oil
• 0.75 pound ground pork
• 3 clove garlic (minced)
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 teaspoon granulated sugar
• 0.5 pound medium shrimp (peeled, deveined)
• 1 head butter lettuce (separated into leaves)
• 1 cup fresh bean sprouts
• 0.5 cup fresh cilantro (chopped)
• 0.25 cup green onions (chopped)
• 0.25 cup fried garlic (for garnish)
• 2 limes (cut into wedges, for serving)
• 1 dash Sriracha sauce (for serving)

Instructions

1. Bring a large pot of water to a boil. Add the fresh wide rice noodles and cook according to package directions, usually 1-2 minutes, until al dente. Drain immediately, rinse with cold water to prevent sticking, and set aside.
2. In a large skillet or wok, heat 1 tablespoon cooking oil over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain excess fat if necessary. Stir in 1 clove of the minced garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 1 minute more until fragrant. Remove pork from skillet and set aside.
3. In the same skillet, add the remaining 1 tablespoon cooking oil. Add the remaining 2 cloves minced garlic and cook until fragrant, about 30 seconds. Add the peeled and deveined medium shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove shrimp and set aside.
4. To make the sauce for the noodles: In a small bowl, whisk together the fish sauce, soy sauce, and 1 teaspoon granulated sugar. Set aside.
5. Assemble the bowls: Divide the cooked rice noodles among 4 large serving bowls. Top each with a portion of the seasoned ground pork and cooked shrimp. Add a handful of butter lettuce, fresh bean sprouts, chopped fresh cilantro, and chopped green onions to each bowl.
6. Drizzle each serving with the prepared sauce. Garnish with fried garlic if desired.
7. Serve immediately with lime wedges for squeezing and Sriracha sauce on the side for those who prefer extra heat.

Notes

If fresh rice noodles are unavailable, use dried wide rice noodles (like Pad See Ew noodles) and prepare according to package directions, typically soaking in hot water then blanching briefly.

Nutrition (per serving)

• Calories: 801
• Protein: 32.8 g
• Carbohydrates: 111.9 g
• Fat: 22.5 g
• Fiber: 6.3 g
• Sodium: 1438 mg
• Saturated Fat: 5.8 g
• Sugar: 2.3 g
• Cholesterol: 126 mg