Cambodian Phnom Penh Pork and Shrimp Noodle Soup

Be the first to rate

(No Ratings Yet)

Loading...

A fragrant, lightly sweet pork broth loaded with shrimp, seasoned pork, and thin rice noodles, Phnom Penh noodle soup is Cambodia's gift to the Mekong culinary scene. Served with crisp raw bean sprouts, garlic chives, lime, and chili, every bowl is built tableside so the broth stays piping hot and the textures stay bright.

Nutrition Facts

Per serving (estimated)

• 580 kcalCalories
• 20 gFat
• 7 gSaturated Fat
• 62 gCarbs
• 3 gFiber
• 6 gSugar
• 38 gProtein
• 1480 mgSodium
• 720 mgPotassium
• 140 mgCalcium
• 4 mgIron
• 18 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the broth

• 1.5 kg mixed pork bones (neck and trotters)
• 20 g dried squid, rinsed
• 2 white onions, halved and charred
• 6 garlic cloves, smashed
• 1 tbsp rock sugar
• 3 tbsp fish sauce
• 1 tsp salt
• 10 cups cold water

For the pork topping

• 300 g ground pork
• 1 tbsp fish sauce
• 1 tsp sugar
• 1/2 tsp white pepper
• 2 garlic cloves, minced
• 1 shallot, minced

For the shrimp and noodles

• 400 g large shrimp, peeled and deveined (shells reserved)
• 1 tsp vegetable oil
• 4 quail eggs, hard-boiled and peeled
• 500 g fresh thin rice noodles (hu tieu)
• 200 g bean sprouts, rinsed
• 1 bunch garlic chives, cut into 5 cm lengths

For serving

• 3 green onions, thinly sliced
• 3 tbsp fried shallots
• 2 limes, cut into wedges
• Fresh Thai chilies, sliced
• Black pepper and hoisin sauce on the side

Directions

1. Build the broth: soak pork bones in cold water for 20 minutes, drain, then blanch in boiling water for 5 minutes and rinse clean. Return bones, reserved shrimp shells, dried squid, charred onions, and garlic to a large pot with 10 cups cold water. Bring to a gentle boil, skim the foam, then simmer covered for 45 minutes. Stir in fish sauce, rock sugar, and salt, then strain through a fine sieve into a clean pot and keep just below a simmer.
2. Make the pork patty: combine ground pork, fish sauce, sugar, white pepper, garlic, and shallot in a bowl and beat with chopsticks for 2 minutes until sticky. Press the mixture into a thin 1 cm thick patty. Heat a nonstick pan over medium heat with the vegetable oil and cook the patty about 4 minutes per side until browned and cooked through. Rest, then slice into bite-sized pieces.
3. Poach the shrimp: bring 2 cups of the strained broth to a gentle simmer, add the shrimp, and cook 45 to 60 seconds just until they curl and turn pink. Lift out immediately and set aside. Warm the quail eggs in the same broth for 1 minute.
4. Prepare the noodles: bring a separate pot of water to a boil. Add the fresh rice noodles, stir to separate, and cook 30 to 60 seconds until just tender. Drain, rinse briefly under warm water, and divide among 4 large warmed bowls.
5. Assemble the bowls: top the noodles with sliced pork patty, 3 to 4 shrimp per bowl, a quail egg halved, a small handful of bean sprouts, and a generous pinch of garlic chives. Scatter green onions and fried shallots over the top and finish with a crack of black pepper.
6. Serve immediately with the simmering broth in a small pitcher or ladled hot at the table. Offer lime wedges, fresh chilies, and hoisin sauce on the side so each diner seasons their own bowl to taste.

Cook’s Notes

• Dried squid is the secret to the broth's signature sweet-savory depth; toast it briefly over an open flame before simmering to boost aroma.
• For a richer, slightly cloudy broth, swap half the pork bones for a small chicken carcass.
• If fresh hu tieu noodles are unavailable, substitute dried thin rice vermicelli and cook according to package directions.
• Pork liver is a traditional add-in: poach 120 g sliced liver in the broth for 90 seconds and top each bowl with a few slices.
• Make the broth up to 2 days ahead and refrigerate; the flavor actually deepens overnight, just skim the solidified fat before reheating.

You might also like

Asian

Khmer Red Curry with Beef and Eggplant

Asian

Cambodian Grilled Squid Skewers

Asian

Cambodian Sour Fish Soup with Tamarind and Greens

Asian

Cambodian Rice Noodles with Fragrant Fish Gravy