About
Phnom Penh's beloved breakfast noodle soup — thin rice noodles in a clear, lightly sweet pork bone broth, topped with minced pork, sliced liver, prawns, fried shallots, and spring onions, served with a plate of fresh herbs and lime. The broth is slow-cooked for hours to achieve a clean, deeply satisfying flavour. Kuy Teav Phnom Penh has a distinctive sweetness from dried squid added to the broth — the capital's version is considered the definitive one. A bowl costs less than USD 2 from street vendors.