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Hong Kong-style Teochew Phnom Penh Noodle Soup

groups4 servingsspeedMediumcountertopsPrep: 10 minsskilletCook: 90 minsscheduleTotal: 100 minsoutdoor_grillStewedlocal_fire_departmentMild
Allergens:warningShellfishwarningEggswarningSoy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

8 Steps Total
01
Preparation
00:00:36
warningStay safe

Wash hands thoroughly with soap after handling raw pork to prevent cross-contamination from bacteria on the meat surface.

  • Prepare 1 kg of pork neck bone and 0.5 kg of young rib
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Watch out

Pork bones must be thoroughly washed and blanched in advance, otherwise, blood and impurities inside the bones will release during cooking and make the broth cloudy.

Ingredients:pork neck bone (1 kg)pork young rib (0.5 kg)
02
Active Cooking
00:01:13
warningStay safe

Be careful of burns when moving the boiling water pot, and do not let hot water splash when adding salt and vinegar.

  • Boil a pot of 4 l cold water over high heat until rolling boil
  • Add 1 tbsp of salt and 1 tbsp of vinegar
  • Add 1 kg of pork neck bone and 0.5 kg of young rib to blanch for 2 minutes until scum rises
  • Remove the bones and rinse thoroughly
local_fire_departmentHigh heat for 2 minutes
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Watch out

Salt and vinegar must be added when blanching, otherwise, impurities inside the bones cannot be fully drawn out by the acid and salt.

Ingredients:water (4 l)Salt (1 tbsp)Chinese Fragrant Black Vinegar (1 tbsp)pork neck bonepork young rib
03
Active Cooking
00:02:27
  • Refill the pot with 4 l water and bring to a boil
  • Add 3 piece of radish, 1 piece of halved onion, 1 piece of shallot, and 4 slice of ginger
  • Add 10 g of MSG, 25 g of rock sugar, 35 g of white sugar, and 40 g of salt
  • Add the blanched 1 kg of pork neck bone and 0.5 kg of young rib
  • Boil on high heat for 1 minute, then reduce to medium-low heat and simmer for 1 hour 30 minutes
local_fire_departmentHigh heat for 1 minute, then medium-low heat for 1 hour 30 minutes
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Watch out

Simmer the broth on medium-low heat, otherwise, a fierce rolling boil will make the broth cloudy and the meat dry and tough.

Ingredients:water (4 l)radish (3 piece)Onion (1 piece)shallot (1 piece)ginger (4 slice)MSG (10 g)rock sugar (25 g)white sugar (35 g)Salt (40 g)pork neck bonepork young rib
04
Active Cooking
00:04:33
  • Heat a frying pan, add 1 tbsp of cooking oil
  • Add 1 tbsp of chopped shallot and sauté until fragrant
  • Add 100 g of minced pork and stir-fry until completely cooked through and changed color
  • Add 1 tbsp of preserved cabbage and toss well
  • Season with 0.25 tsp of pepper, 0.25 tsp of MSG, and 0.25 tsp of salt
  • Finally, stir in 1 tbsp of scallion and remove from heat
local_fire_departmentMedium heat until minced pork is fully cooked
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Watch out

Sauté shallots first before adding the minced pork, and keep stirring constantly after adding the meat, otherwise, it will form lumps and burn at the bottom.

Ingredients:Cooking oil (1 tbsp)shallot (1 tbsp)minced pork (100 g)preserved cabbage (1 tbsp)Pepper (0.25 tsp)MSG (0.25 tsp)Salt (0.25 tsp)scallion (1 tbsp)
05
Active Cooking
00:06:30
  • Heat a frying pan, add 1 tbsp of cooking oil
  • Add 1 tbsp of chopped shallot to sauté, then add 1 tsp of chopped garlic until aromatic
  • Add 2 tbsp of oyster sauce, 0.5 tbsp of Japanese vinegar, 0.5 tbsp of sesame oil, 1 tbsp of brown sugar, 0.2 tsp of MSG, and 0.25 tsp of pepper
  • Pour in the cornstarch slurry made from 1 tsp of cornstarch and 3 tbsp of water
  • Stir and cook until the sauce thickens and becomes glossy, then turn off the heat
local_fire_departmentMedium-low heat until sauce thickens
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Watch out

Stir constantly after pouring in the cornstarch slurry, otherwise, the cornstarch will lump and the sauce will easily burn at the bottom.

Ingredients:Cooking oil (1 tbsp)shallot (1 tbsp)Garlic (1 tsp)oyster sauce (2 tbsp)Japanese vinegar (0.5 tbsp)sesame oil (0.5 tbsp)brown sugar (1 tbsp)MSG (0.2 tsp)Pepper (0.25 tsp)cornstarch (1 tsp)
06
Active Cooking
00:08:26
warningStay safe

Use long tongs when picking up meat and seafood from boiling water to avoid hot water splashing or steam burns on hands.

  • Boil a pot of 1 l water
  • First add 100 g of pork liver and cook for 5 minutes until done, then remove
  • Next add 100 g of pork butt, 4 piece of shrimp, and 4 quail eggs
  • After cooking for 1 minute, remove the shrimp, pork slices, and quail eggs and set aside
local_fire_departmentHigh heat boiling water to blanch for 1 to 5 minutes
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Watch out

Pork liver takes longer to cook so it goes in first, while shrimp will shrink and become tough if boiled for over 1 minute

control the time strictly

Ingredients:pork liver (100 g)pork rear leg (butt) (100 g)tiger prawns (4 piece)quail eggs (4 piece)
07
Active Cooking
00:10:07
warningStay safe

Wear oven mitts when moving a large pot filled with boiling soup, gripping the handles firmly to prevent the soup from spilling and causing severe burns.

  • Strain the simmered broth to remove bones and vegetable scraps
  • Add 1 tbsp of fish sauce for extra aroma
  • Taste and keep the soup warm on low heat
local_fire_departmentLow heat to keep warm
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Watch out

Fish sauce must be added right before taking off the heat

adding it too early during broth simmering will cause the aroma of the fish sauce to evaporate and be lost

Ingredients:fish sauce (1 tbsp)
08
Active Cooking
00:10:51
warningStay safe

Ladle the boiling hot broth slowly along the edge of the bowl to prevent splashing and hand burns.

  • Add 1 full tbsp of stir-fried minced pork to the bottom of a large bowl
  • Layer with 200 g of blanched fresh flat rice noodles
  • In order, arrange the blanched prawns, quail eggs, pork liver slices, pork shoulder slices, and pork ribs on top
  • Sprinkle with 20 g of pork cracklings, 1 tbsp of chopped scallions, 1 tbsp of cilantro, and 0.25 tsp of white pepper powder
  • Finally, ladle boiling hot clear broth over the top
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Watch out

Rice noodles must be thoroughly drained before putting them into the bowl, otherwise, residual water will dilute the sweet and rich flavor of the broth.

Ingredients:minced porkrice noodle (200 g)tiger prawnsquail eggspork liverpork rear leg (butt)pork young ribpork greaves (20 g)scallion (1 tbsp)cilantro (1 tbsp)Pepper (0.25 tsp)

groceryAll Ingredients

pork neck bone1 kg
pork young rib0.5 kg
water4 l
MSG10 g
rock sugar25 g
white sugar35 g
Salt40 g
radish3 piece
Onion1 piece
shallot1 piece
ginger4 slice
pork liver100 g
pork rear leg (butt)100 g
quail eggs4 piece
tiger prawns4 piece
Chinese celery50 g
Bean Sprout100 g
pickled garlic and jalapeno1 piece
preserved cabbage30 g
minced pork100 g
Pepper1 tsp
scallion2 tbsp
Cooking oil2 tbsp
Garlic1 tsp
oyster sauce2 tbsp
Japanese vinegar0.5 tbsp
sesame oil0.5 tbsp
brown sugar1 tbsp
cornstarch1 tsp
fish sauce1 tbsp
rice noodle200 g
pork greaves20 g
cilantro1 tbsp
Chinese Fragrant Black Vinegar1 tbsp
lime1 piece
diced bird's eye chili1 piece

blenderAll Tools Needed