作法
- 豬骨滾水汆 10 分鐘後沖洗。與 2 公升新水、烤焦的洋蔥、薑、拍蒜與魷魚乾一同放入大湯鍋熬 75 分鐘，期間撇沫。
- 用棉布過濾入乾淨鍋，加入冰糖、魚露與白胡椒粉。試味——應微甜微鹹、鮮味清晰。
- 做酥蒜：小鍋熱 60 毫升油，下蒜末持續攪拌 4 分鐘至均勻淡金。撈到鋪紙巾的盤上瀝油，蒜油保留。
- 米粉滾水汆 90 秒後瀝乾分碗。
- 高湯回滾，下豬肉片與蝦仁煮 90 秒——靠湯熱燙熟。
- 把高湯、豬肉與蝦仁淋在米粉上，每碗鋪上酥蒜並淋一點蒜油。香草盤、豆芽與萊姆另擺，由各人加料。趁熱享用。
Common questions
Can 金邊豬骨湯粉 be made ahead?
金邊豬骨湯粉 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 90 minutes.
Is 金邊豬骨湯粉 spicy?
金邊豬骨湯粉 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 金邊豬骨湯粉 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 金邊豬骨湯粉 to make at home?
金邊豬骨湯粉 sits at intermediate difficulty — total time about 115 minutes. The ingredients are not unusual but the timing requires attention.
Can 金邊豬骨湯粉 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
Kuy teav 數百年前由潮州華人移民帶入柬埔寨並徹底高棉化——金邊版以魷魚乾增鮮、酥蒜定調香氣、豬骨湯打底。是金邊的早餐與午餐；專門店清晨五點開到中午，整個早上湯鍋滾不停。越南南部與泰國也有類似料理，柬埔寨版是這個區域裡最草本、最芬芳的。
