Cambodian Soup from Kim Phat

Cambodian Soup


  • 4 lbs variety of pork bones (neck, legs, ribs, etc.)
  • 2 litres cold water
  • 1 lb boneless pork shoulder
  • 1 onion, cut into 2
  • 2 cloves garlic, crushed
  • 1 tsp salt
  • ½ cup dried shrimp
  • 2 tbsp fish sauce
  • 1 tbsp brown sugar
  • 250g lean ground pork
  • 250g pork liver
  • 1 tsp salt
  • 4 shrimp, deveined and cooked
  • 4 slices Vietnamese sausage (sold in the chilled products section)
  • 4 balls fried fish (sold in chilled products section)
  • 4 balls chopped pork (sold in the butcher section)
  • 4 rounds pepper mill
  • 1 package tonkinese soup / pad thai rice noodles, soaked in lukewarm water 20 minutes
  • 2 tbsp fried onions
  • To garnish the bowls
  • 2 handfuls bean sprouts
  • 1 green shallot, finely chopped
  • 1 lime, cut into quarters
  • 4 stems chopped coriander
  • Sauce
  • 1 tbsp dark soy sauce
  •   oyster sauce
  •   hoisin sauce
  •   black vinegar
  •   sugar


  1. In a large pot, heat the bones and water over high heat. Skim the fat. Add pork shoulder, onion, salt, garlic and dried shrimp. Lower the heat and cook for 2 hours, skimming occasionally.
  2. Remove the pork shoulder after about an hour, let it cool in cold water for 10 minutes. When it is at room temperature, cut into thin slices, put in a dish and cover and refrigerate.
  3. Meanwhile, cook the pork liver and crushed pork in a small saucepan filled with water over medium heat for 15 minutes. Rinse in water and slice pork liver. Refrigerate.
  4. Cook the noodles in another saucepan about 4 minutes. Rinse well in water to get rid of starch and reserve at room temperature.
  5. After 2 hours of cooking the broth, remove all the bones, onions and shrimps from the broth. Spread the broth under a cheesecloth to keep a clear broth. Season with fish sauce and brown sugar.
  6. Prepare bowls by putting in, noodles, chilled meats (pork shoulder, pork liver, ground pork), shrimp, fried fish balls and minced pork, pepper, fried onions and toppings.
  7. Add the broth that was boiled.

This soup is also eaten only with the noodles. If you prefer this, you must add a sauce in the noodles (1/2 tsp of the broth, and add 1 tbsp of dark soy sauce, oyster sauce, hoisin sauce, black vinegar and sugar) and keep the soup in a separate bowl next to it, to be eaten with a spoon between each mouthful of noodles.

Variety of pork bones


Rice noodles

Fried onions

Bean sprouts




Dark soya sauce

Oyster sauce

Hoisin sauce

Black vinegar

Fried fish

Vietnamese sausage


Pork shoulder




Dried shrimp

Fish sauce

Brown sugar

Ground pork

Porc liver