Phnom Penh-Style Rice Noodle Soup with Pork and Shrimp

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A beloved Cambodian breakfast bowl built on a clear, lightly sweet pork broth scented with charred onion and ginger. Thin rice noodles are topped with poached shrimp, seasoned pork, crisp bean sprouts, and a shower of fried garlic, then finished at the table with lime, hoisin, and chili.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 22 gFat
• 8 gSaturated Fat
• 48 gCarbs
• 2 gFiber
• 6 gSugar
• 34 gProtein
• 1480 mgSodium
• 620 mgPotassium
• 115 mgCalcium
• 3.8 mgIron
• 18 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the pork broth

• 2 lb pork neck or spine bones, rinsed
• 12 oz pork ribs
• 2 dried squid (optional, for depth)
• 1 large yellow onion, unpeeled and charred
• 4 garlic cloves, smashed
• 1 inch fresh ginger, sliced
• 2 tbsp palm sugar (or brown sugar)
• 2 tbsp fish sauce
• 1 tbsp light soy sauce
• 1 tsp fine sea salt
• 10 cups cold water
• 1/2 tsp cracked white pepper

For the protein toppings

• 8 oz peeled deveined shrimp, tails on
• 8 oz ground pork
• 1 tsp fish sauce
• 1/2 tsp sugar
• 1/4 tsp white pepper
• 1 garlic clove, minced

For assembly

• 12 oz dried thin rice noodles (kuy teav style)
• 2 cups fresh bean sprouts, rinsed
• 1 bunch garlic chives, cut into 1-inch pieces
• 3 tbsp fried shallots or fried garlic
• 1 lime, cut into wedges
• Hoisin sauce and chili-garlic sauce, for serving

Directions

1. Make the broth: In a large stockpot, combine pork bones, ribs, dried squid, charred onion, garlic, ginger, and 10 cups cold water. Bring to a boil, skim the foam, then reduce to a gentle simmer for 60 minutes, skimming occasionally to keep the broth clear.
2. Season the broth by stirring in palm sugar, fish sauce, soy sauce, salt, and white pepper. Simmer 15 minutes more, then taste and adjust; the broth should be lightly sweet, savory, and clean-tasting, not heavy.
3. Meanwhile, mix the ground pork with fish sauce, sugar, white pepper, and garlic. Form into 12 small meatballs and poach them directly in the simmering broth for 6 minutes until cooked through. Remove with a slotted spoon and set aside. In the same broth, poach the shrimp for 60-90 seconds until just opaque; transfer to a bowl.
4. Bring a separate pot of water to a boil, blanch the rice noodles for 45-60 seconds until pliable but still springy, then drain and divide among four warm bowls. Top each with bean sprouts and a handful of garlic chives.
5. Ladle the hot pork broth over the noodles, then arrange shrimp and pork meatballs on top of each bowl. Scatter fried shallots and extra white pepper over each bowl.
6. Serve immediately with lime wedges, hoisin sauce, and chili-garlic sauce on the side so each diner can season their bowl to taste.

Cook’s Notes

• Char the onion directly over a gas flame or in a dry skillet until blackened; this deepens the broth with smoky complexity without any oil.
• Keep the broth at a bare simmer. A rolling boil emulsifies the fat and clouds the signature clear, pale-gold body of an authentic bowl.
• Soak the dried noodles in cool water for 20 minutes before blanching if they are very thick; this cuts cook time and prevents a gummy texture.
• Add the dried squid whole and remove before serving. It gives the broth a subtle marine sweetness that Cambodians consider the soul of the dish.
• Strain and cool any leftover broth within 2 hours; it keeps 3 days refrigerated and freezes beautifully for future quick bowls.

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