In Cambodia, there are many different types of street food and breakfast is usually based on either noodles or rice.
My favourite light snack for late night or early morning is kuy teav, a steaming bowl of beef and oxtail broth filled with hand made noodles.
The original kuy teav recipe is said to be Vietnamese but Cambodians seem to think that they made it first. They usually prepare the broth the day before and let it sit for a while leaving the stock to infuse to make sure that the soup acquires its full flavours.
Thinly sliced raw beef is prepared earlier and added to the steaming broth just before serving together with fresh onions and aromatic herbs.
Served with a side of hot fresh chilli peppers, fresh lime and beansprouts.
For the adventurous eaters try it with coagulated pork blood (cooked and cut into cubes). Coagulated pig blood has shown to eliminate toxins, clean intestines, nourish blood and beautify skin!
It's absolutely delicious 😋