When Dave came to visit France for New Year’s, he brought a huge bag of rice noodles (the ones similar to pho noodles rather than the opaque vermicelli) that his aunt had sent to the US all the way from Vietnam. So we decided to make one of my favorite dishes to use them up: Phnom Penh Noodle Soup! It’s a classic in Cambodia where you (I) can eat it every day for breakfast. If you’ve never tried noodle soup for breakfast you should definitely give it a go, pretty addictive if you ask me.
This soup uses a clear pork broth* as its base. We also added some grilled dried cuttlefish for extra depth and umami. We then let it simmer for a while and went out for a little walk. Well, my dad was supposed to watch the soup while we were gone, and let’s just say he got a bit too engrossed in the activity he was doing at the time (watching soccer on TV?), so by the time we got back the broth was somewhat cloudy. My dad kept apologizing saying that it was all his fault. He has very high standards for food (much pickier than I am) and knows that a clear broth is the gold standard**, so he felt genuinely sorry. Continue reading