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
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