Kuy Teav Recipe

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Aug
01

If you’ve ever had Phở before, then you might have an idea what Kuy Teav is.
This dish hails from Cambodia and is primarily eaten for breakfast. This dish is a
bit complicated to make, but for experienced cooks out there, this will be a
breeze.
Cooking kuy teav starts out with an aromatic stock that acts as the backdrop of
the entire dish. Then comes the rice noodles which acts as the starch – the
noodles that are used for this dish is similar to what you may eat with pho, but
the noodles that you use here are flat, and that gives the soup excellent texture.
Then comes all the toppings. If you’re familiar with Southeast Asian cuisine,
then you would know that there must be a balance of flavors.
Sweet, salty, sour, spicy, and most of all – umami. This dish can be an absolute
treat if you’re looking for a little more than toast and eggs.
Serving Size: 6
Prep Time: 30 minutes
Cook Time: 4 hours
Ingredients:
For the stock:
2 ½ pounds oxtail
8 ½ cups water
1 onion, peeled and halved
4 pcs star anise
1 piece cassia bark
1 Tbsp. coriander seeds
1 tsp black peppercorns
1 Tbsp. sugar
1 tsp salt
5 Tbsp. fish sauce
For garnish:
6 Tbsp. vegetable oil
½ pound ground beef
1 tsp fish sauce
1 tsp sugar
2 tsp sriracha
Juice of half a lime
4 garlic cloves, peeled and sliced thinly
½ pound flat vermicelli
½ pound beansprouts
½ cup fresh coriander, roughly chopped
Procedure:
1. Clean the oxtail bones and place in a large stockpot with water and bring
to a boil. Remove from the heat and drain. Rinse the oxtail once more.
Return the oxtail to the pot and add the 8 ½ cups of water, onion,
coriander seeds, star anise, peppercorns, cassia, salt, sugar, and fish
sauce. Bring the mixture to a boil and reduce the heat. Simmer for 3
hours, making sure that the water does not evaporate.
2. Strain the broth into another pot and remove the oxtail to cool. Once
cool enough to handle, pull the meat away from the bones and set aside.
3. In a non-stick pan, sauté the ground beef in 2 Tbsp. of vegetable and
season with fish sauce, sriracha, sugar, and lime juice until cooked. Heat
up the remaining oil in a separate pan and fry the sliced garlic until
golden brown and crisped.
4. Once the garnish is ready, bring the stock back into boil. Arrange some
of the noodles, beansprouts, and oxtail meat. Pour over the broth.
Garnish with the ground beef, fried garlic, chopped coriander, and spring
onions.
5. You may serve this with hoisin sauce, fish sauce, or sriracha for more
kick.

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