Deana Saukam’s Kuy Teav

“Growing up, my mother would make this dish every weekend for us at home,” says food and travel writer Deana Saukam. “This is a traditional Cambodian noodle soup and different variations are eaten throughout the country. My recipe is derived from a version that I learned in the countryside of Cambodia, outside Siem Reap. I made the hour-long journey to this little Kuy Teav shop on the back of a scooter, along a bumpy, winding, pot-hole marked dirt road lined by rice fields, water buffalo and palm trees, for the sole purpose of learning how to make a delicious bowl of light and intricately layered pork, seafood and vegetable broth rice noodle soup.” See how Deana served this soup while entertaining friends in Austin here.  photographed by wynn myers ...read the rest of the story here

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