Kuy Teav

Ingredients

• 700 g Pork Bones
• 250 g Pork Tenderloin
• 180 g Rice Noodles
• 1 pcs Onion
• 6 pcs Garlic
• 20 g Dried Shrimp
• 1.3333333333333333 tbsp Fish Sauce
• 2 tsp Soy Sauce
• 1 tbsp Palm Sugar
• 1 tbsp Neutral Oil
• 120 g Bean Sprouts
• 2 pcs Green Onion
• 10 g Cilantro
• 10 g Thai Basil
• 1 pcs Lime
• 1.25 tsp Black Pepper
• 1.75 tsp Salt

Method

1. Place {pork_bones}, {onion}, half the {garlic}, and {dried_shrimp} in a large pot with water over medium heat. Bring just to a gentle boil, skim well for a clear broth, add {salt}, then lower to a soft simmer until the broth smells deeply savory and the bones have given up their flavor.
2. Thinly slice {pork_tenderloin}, then toss with {soy_sauce}, a little {fish_sauce}, {palm_sugar}, {black_pepper}, and the remaining {garlic}. Let it stand so the pork takes on seasoning while the broth cooks.
3. Strain the broth into a clean pot and discard the solids. Set the pot over low heat, season with {fish_sauce}, {palm_sugar}, and {salt}, and keep it at a bare simmer until rounded, clear, and balanced.
4. Heat {neutral_oil} in a wok over high heat until shimmering. Pat the marinated {pork_tenderloin} dry so it sears instead of steams, then cook in a single layer in small batches, seasoning lightly with {salt}, until just cooked and lightly caramelized at the edges.
5. Cook {rice_noodles} in a pot of boiling water over medium-high heat until just tender and springy, then drain well so they stay light in the bowl.
6. Rinse and drain {bean_sprouts}. Slice {green_onion}, chop {cilantro}, pick {thai_basil}, and cut {lime} so the soup finishes fresh, herbal, and bright.
7. Divide {rice_noodles} between warm bowls, top with {pork_tenderloin}, {bean_sprouts}, {green_onion}, and {cilantro}, then ladle over the simmering broth. Finish with {thai_basil}, a squeeze of {lime}, and a final crack of {black_pepper} for brightness and aroma.