Chinese in origin, kuy teav refers to “cut rice noodles” and features a clear pork broth served with thin rice noodles and a variety of proteins. A bowl is accompanied by lime wedges, coriander, pickled Thai chillies, crispy minced garlic and soy sauce.
For the soup
60g dried shrimp
455g pork neck bones
225g pork tenderloin (fillet)
2 chicken drumsticks
1 bunch spring onions, trimmed and cut into 2-inch pieces
½ small white onion, chopped
½ small sweet potato, diced
1 carrot, chopped
1 small head bok choy, chopped
½ medium daikon, diced
1 head garlic, halved horizontally, plus 4 cloves garlic, chopped
1tbs soy sauce, plus more for serving
1½tsp fish sauce
4tbs vegetable oil
225g minced pork
Salt and freshly ground pepper
170g bean sprouts
8 large prawns, peeled and deveined
225g rice vermicelli, cooked per package directions
4 green lettuce leaves
Pickled Thai chillies, thinly sliced
Spring onions, thinly sliced
Make the soup
In a small bowl, cover 40g of the dried shrimp with water. Let stand for 30 minutes before draining.
In a large soup pot, combine the soaked shrimp, pork bones, pork tenderloin, chicken drumsticks, spring onions, white onion, sweet potato, carrot, bok choy, daikon, garlic head halves, soy sauce, fish sauce and sugar. Add 9.8 litres water to the pot and bring to a boil. Reduce to a simmer and cook for about 30 minutes. A thermometer inserted in the thickest cut of the tenderloin should read 60°C.
Transfer the tenderloin to a plate to cool, cover with cling film, then refrigerate. Continue to simmer the broth until it reduces by half, about 2 hours 30 minutes more.
Meanwhile, in a small frying pan, heat 2tbs of oil over medium heat. Add the chopped garlic and cook, stirring, until the garlic is browned and the oil fragrant, about six minutes. Using a fine-mesh sieve, strain the oil into a small bowl and set the fried garlic aside.
Heat 1tbs of oil over medium heat in a frying pan. Add the minced pork and season with salt and pepper. Cook, stirring occasionally, until the pork is browned, 10 minutes. Transfer to a bowl. In the same frying pan, heat 1tbs oil. Add the remaining 20g dried shrimp and cook until fragrant, about two minutes.
Fill a large pot with water. Add the bean sprouts in a sieve and blanch them for 10 seconds. Transfer the bean sprouts to a bowl. Return the water to a boil and add the raw prawns. Cook until they are pink, three minutes, then drain and transfer to a bowl.
Transfer chicken drumsticks from the soup pot to a bowl. Strain the broth through a fine-mesh sieve into another large pot, discarding the solids. Bring the broth back to a simmer and season with salt. Add the pork tenderloin and cook until warmed through, about five minutes.
Bring a medium pot of water to a boil over medium-high heat. Add the vermicelli noodles and cook until al dente, about five minutes. Drain the noodles and rinse under cold water. Pat them dry and return to the pot. Toss the noodles with the reserved garlic oil and fried garlic.
Divide the lettuce leaves among two to four bowls. Cover the lettuce with noodles. Ladle in the broth and top with sliced tenderloin, shredded chicken, ground pork, cooked shrimp, and dried shrimp. Serve with the bean sprouts, coriander, pickled chillies, chilli paste, lime wedges, spring onions and soy sauce.
• Taken from Breakfast: The Cookbook by Emily Elyse Miller. Read the review here