Phnom Penh Style Clear Noodle Soup with Pork and Shrimp

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Hailing from Cambodia's capital and beloved across Southern Vietnam, this clear, lightly sweet noodle soup balances delicate pork, shrimp, and squid with a fragrant bone broth and crisp fresh garnishes. Each bowl is a customizable assembly of warm broth, slippery noodles, and bright herbs.

Nutrition Facts

Per serving (estimated)

• 460 kcalCalories
• 14 gFat
• 4 gSaturated Fat
• 52 gCarbs
• 3 gFiber
• 6 gSugar
• 32 gProtein
• 1180 mgSodium
• 620 mgPotassium
• 120 mgCalcium
• 3.2 mgIron
• 14 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the clear broth

• 1.5 kg pork bones (neck or back bones), rinsed
• 1 piece dried squid (about 30 g), rinsed
• 1 small white onion, unpeeled and charred
• 4 cloves garlic, unpeeled and charred
• 1/2 small daikon radish, peeled and cut into chunks
• 1 tbsp crushed rock sugar
• 1 tbsp fish sauce
• 1 tsp salt, plus more to taste
• 2.5 L water

For the toppings

• 200 g pork shoulder or pork loin, thinly sliced
• 200 g medium shrimp, peeled and deveined
• 150 g cleaned squid, sliced into rings
• 8 quail eggs, hard-boiled and peeled
• 300 g fresh rice noodles (or 200 g dried rice vermicelli)
• ,50 g bean sprouts, rinsed
• 1 bunch garlic chives, cut into 5 cm lengths
• 2 scallions, thinly sliced
• 2 tbsp fried garlic
• 1 lime, cut into wedges
• Ground white pepper, to taste

Directions

1. Char the onion and garlic directly over a gas flame or in a dry skillet until blackened and fragrant; this deepens the broth's aroma.
2. In a large pot, combine pork bones, dried squid, charred onion, charred garlic, daikon, and water. Bring to a boil, then reduce to a gentle simmer and skim any foam. Simmer uncovered for 45-60 minutes, skimming occasionally, until the broth is milky-clear and slightly sweet.
3. Season the broth with rock sugar, fish sauce, and salt. Taste and adjust; the broth should be lightly sweet and savory, not salty. Strain through a fine sieve and keep hot.
4. Bring a separate pot of water to a boil. Quickly poach the pork slices until just cooked, about 1 minute; remove with a slotted spoon. Poach the shrimp for 30 seconds and squid for 20 seconds; set all aside.
5. Cook the rice noodles in boiling water until just tender (3-4 minutes for fresh, 4-5 for dried). Drain and divide among four large bowls.
6. To assemble, place noodles in each bowl and arrange pork, shrimp, squid, and 2 quail eggs on top. Ladle the hot broth over everything.
7. Top each bowl with bean sprouts, garlic chives, scallions, a sprinkle of fried garlic, and a pinch of white pepper. Serve immediately with lime wedges and a small dish of extra fish sauce and chili on the side.

Cook’s Notes

• Dried squid is the secret to the broth's signature briny depth; do not skip it, and lightly toast it in a dry pan before simmering.
• Char the onion and garlic until genuinely black in spots – this deglazes the aromatics and gives the soup its characteristic fragrance.
• Keep the broth at a bare simmer; a rolling boil will cloud it and make the pork bones release too much fat.
• Cook the noodles just before serving so they stay springy and don't soak up all the broth.
• Offer hoisin sauce, sriracha, and fresh chili on the side so each person can adjust sweetness, heat, and umami to taste.

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