Geuw Tiew Phnom Penh or Hu Tieu

Geu-Tiew Phnom Penh 

A Khmer noodle soups, Guew Teuw Phnom Penh (Not Phở) for lunch and dinner. 

Food dies, don't confused "Kuy Teav, Geu-Tiew, Guew-Teuw" in Khmer tongue, or "Hu tieu Teu" in Vietnamese tongue. 

Guew Ti-Ew is distinctive Khmer.  It is made with basic and easily accessible local ingredients.  Guew Teuw traditional made WITHOUT any of the spices used in Phở broth.

Besides a few base components of proteins and the noodles itself..... everything else is completely different.  

Guew Teuw bowl serve with.....  

Table condiments are the same 

🌿 Fresh Herbs 🌿

● Fried garlic 

● Bean sprouts (or combo of Asian lettuce)

● Scallions or chives,  

● Culantro or Cilantro (NEVER serve with Basil)

Proteins toping:

● Liver

● Chitlings

● Prawns 

● Pork meatballs (accessibility)

Phở bowl serve with.....  

🌿 Fresh Herbs 🌿 

● Bean sprouts 

● Slice onions & scallions

● Basil and Cilantro 

 (NEVER serve with Culantro)

Proteins toping:

● Raw beef, 

● Tripes

● Meatballs 

Proteins variations depending on the type of noodle dish are to be made.... as there are varieties of Phở "Fuh" broth.

"Guew Teuw" or Kuy Teav Phnom Penh.

It is beloved Khmer noodle soup, a close cousin/rival to a Vietnamese iconic Pho Bo. Both are rice noodle soups,  but the Khmer version is authentically made  distinctive to its local ingredients. Both broth and  topping are simple but flavorful. 

Kuy Teav Phnom Penh is a fantastic Khmer's rivalry to Vietnamese Pho Bo, offered a simpler, herbaceous, pork/seafood, and rice noodles. It is delicious and simple to make when Asian markets are far, focusing on fresh local ingredients and balanced flavors instead of complex pho spices. It’s a beloved dish. A staple can be served at breakfast. Lunch,  or dinner. It highlights Cambodia's fresh, nuanced cuisine with subtle broth and toppings like pork, prawns, liver, and herbs.

Ingredients found at my local big box grocers.

● Pork bones (for broth)

● Dried shrimp/squid 

● Diakon 

● Onion

● Ginger 

● Coriander 

 

● Pork minced (topping)

● Pork livers (topping)

● Prawns (topping)

● Bean sprouts (topping)

● Scallions (topping)

● Cilantro,  alternative to Cilantro (topping)

● Garlic -freshly mince and fried (topping)

● Limes (flavor)

● Black pepper

For broth

• 6 pounds pork bones (neck or spine—Grandma says that spine is tastiest)

• 1 daikon, peeled, trimmed, and cut in half or thirds

• 1 cup dried shrimp or 2 small dried squids 🐙 

• 7 tablespoons salt

• 2 tablespoons fish sauce

• 1 tablespoon sugar

• 2 Tsp MSG or Mushroom extract 

For noodles

• 2 pounds thin or wide egg noodles (mì) or wide rice noodles (hủ tiếu), prepared according to directions on package

Make broth

Ingredients: Salt, Sugar, Lard, Fried Onion (Onion, Palm Oil, Wheat Flour), Dried Pork Stock, Yeast Extract, Dried Shrimp, Fish Sauce Powder (Fermented Anchovies, Salt and Maltodextrin), Disodium Inosinate, Disodium Guanylate and Natural Flavoring. Contains: Fish (Anchovy), Crustacean (Shrimp), 

Khmer noodle soup