Katiev Phnom Penh.
(Phnom Penh noodle soup).

*Phnom Penh* is capital of Cambodia. *Phnom Penh* noodles soup tastes very delicious, that majorities Vietnamese restaurants has *Phnom Penh* or *Nam Vang*(Vietnamese language meaning *Phnom Penh*) noodle soup in their menus, further contributing to Khmer pride. To Khmer in *Kampuchea Krom*( now know as South Vietnam)*katiev* or *mee Phnom Penh* not only representing our Khmer great taste and pride. It is also reminding us that of our Khmer Empire, which once ruled much of South East Asia for over six centuries.
Authentic Phnom Penh noodle soup recipe has 7 kind of meats: Shrimp, fish, squid, chicken, duck, pork, and beef. Plus 7 steps to prepare. But now a day, most people found it easier and cheaper way to have Phnom Penh noodle soup, is to eat out at the restaurants.
With this Khmer Krom recipe, you could have *Phnom Penh* noodle soup with either *katiev*( “pho” rice noodle , white color), or *mee* ( “Mi” egg noodle, yellow color). Also could pick and choose any type of meat that you prefer in your *Phnom Penh* noodle soup.

• Ingredients :
  • 8 Cups water
  • 1 Package yellow egg noodle *mee* or white rice noodle *katiev*
  • ½ lb Bean sprout
  • A handful of mix herbs( cilantro, sweet basil leaves and mint)
  • 1 Fresh Lemon or lime, sliced
  • 1 lb Chicken neck bones
  • 1 lb Pork neck bones
  • 1 Small dried squid, soaked in warm water and drained
  • ¼ Cup dried shrimp, soaked in warm water and drained
  • 2 Cloves garlic
  • 1 Yellow onion, cut in half
  • 1 Small finger size piece fresh ginger root
  • 1 Star anise
  • 1 Tablespoon preserve shredded cabbage
  • 12 Cups water
  • 1 Package frozen beef ball
  • 1 Package frozen fish ball
  • 1 Package frozen shrimp ball
  • 8 Cups water
  • 1 lb Shrimp
  • ½ lb Pork liver
  • 4 Duck or chicken legs or ½ duck or chicken
  • 2 Cloves garlic, minced
  • 4 Tablespoon soy sauce
  • 1 Teaspoon five spice powder
  • 2 Tablespoon sugar
  • ¼ Teaspoon black pepper
  • 2 Tablespoons vegetable oil
  • Please follow recipe for roasted pork *char chiu*
  • 2 Tablespoons vegetable oil
  • 2 Gloves garlic, minced
  • 1 Small yellow onion, slices thin
  • 2 Tablespoons fish sauce
  • ½ Teaspoon salt
  • 2 Tablespoons sugar
  • ¼ Teaspoon black pepper
  • 5 Stalks green onion ,chopped
  • Hoisin sauce
  • Hot chili sauce
  • ½ Cup roasted peanut,crushed
• Procedures :
  STEP 1:
  Put 8 cups water in a large pot, cook till water bubbling, add noodle to boiling water, cook till noodle tender. Pour cooked noodle in a colander, rinsed under cold water, drained and set a side.
  STEP 2:
  Wash bean sprouts and herbs, drained. Put bean sprouts and mix herbs in a large plate with lemon wedges,set a side.
  STEP 3:
  In a large soup pot, put chicken bones with pork bones, dried squid, dried shrimp, garlic, onion, ginger, star anise, preserve cabbage and 12 cups water together, cook in medium heat for at least 3 hours, removes any bubbles that form on top of soup broth. Do not cover soup pot with lid.
  STEP 4:
  In a medium soup pot, cook beef ball, shrimp ball, fish ball with 8 cups water, cook till it tender, removes from boiling water, put it in a large bowl and set a side.
  Add shrimp to boiling water, cook till shrimp turns darker color pink, removes cooked shrimp from boiling water, put it in colander,, when it cool off, peeled shrimp, put it in a plate and set it a side.
  Add liver to boiling water, cook till it tender but not over cooked, removes liver from boiling water, put it in a plate, when it cool slices thin and set a side.
  STEP 5:
  In a large bowl or container, marinated chicken or duck meat with garlic, soy sauce, all spices, sugar and black pepper.
  Heat up a skillet or wok.
  When skillet is hot, add oil and marinated meat, pan-fry meat in low temperature till it crispy, or brown marinated meat first, then put meat in a baking pan and roasted in the oven at 400 for an hour or till skin crispy. When done,cut roasted chicken or duck legs in to bite sizes, put it in plate and set a side.
  When roasted pork *char chiu* done, sliced roasted pork thin, put in same plate with roasted chicken or duck and set a side.
  STEP 6:
  Return to the soup stock, removes all bones and spices from the pot, keep broth simmering on the stove.
  Seasoning soup broth with fish sauce, salt, sugar and black pepper.
  STEP 7:
  Heat up a small sauce-pan.
  When sauce-pan is hot, add oil, garlic and onion, saute' till it caramelized, pour it in soup pot with broth, stirs, keep soup broth hot.
  To serve: Put some cooked noodle in a large bowl, top with each cooked meats, pour hot soup broth over and top with green onion.
  Serve hot with mix vegetables and condiments (hoisin sauce, hot chili sauce and crushed roasted peanut) and fried bread *Chaway*.