Dish guide
Kuy teav
Kuy teav is a Cambodian rice-noodle soup built around broth, noodles and a flexible array of toppings and condiments. A bowl can be simple or elaborate, so its broth, protein and garnishes are best understood as choices within a broad family of preparations.
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Explore the place
CambodiaThis dish is associated with Cambodia in the cited editorial reference; this is not an exclusive origin claim.
Regional context
- Central Cambodia
- DocumentedIn: A discovery relationship for the initial Cambodia collection, not an exclusive regional origin claim.
Food traditions
- Khmer cuisine
Understand the technique
Understand the ingredients
- Banana blossom
- Banana leaves
- Bird's eye chilli
- Cambodian rice noodles
- Cane sugar
- Carrot
- Cinnamon
- Coconut cream
- Coconut milk
- Cucumber
- Daikon radish
- Egg
- Fingerroot
- Fish sauce
- Galangal
- Garlic
- Garlic powder
- Kroeung
- Lemongrass
- Makrut lime leaves
- Noni leaves
- Onion
- Palm sugar
- Peanuts
- Pork
- Prahok
- Rice
- Rice flour
- Rice vinegar
- Salt
- Savoury seasoning
- Sesame seeds
- Shallot
- Shrimp paste
- Spring onion
- Star anise
- Sweet basil
- Tamarind
- Turmeric
- Water
- Water spinach
- White fish
- White pepper
Sources
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Kuy Teav
, Food Network
— https://www.foodnetwork.com/recipes/kuy-teav-12241593 (accessed 2026-10-08)— Dish identity and qualified variation note. -
New beginnings: a gourmet guide to Cambodia
, Cambodia Ministry of Tourism official portal
— https://tourismcambodia.org/public/index.php/official-activities/new-beginnings-a-gourmet-guide-to-cambodia (accessed 2026-08-28)— Dish identity, Cambodia association and qualified variation note. -
Protecting Cambodian Food Cultures: Phnom Penh noodles
, World Intellectual Property Organization
— https://www.wipo.int/pressroom/en/stories/phnom_penh_noodle_2021.html (accessed 2026-10-08)— Dish identity and qualified variation note.