I spent a few months in Cambodia learning how to make the perfect bowl of Kuy Teav, a childhood favorite of mine, for a story in Food & Wine. My recipe first appeared in the March 2018 issue along with my story, Journey to Cambodia: Connecting With My Culinary Roots Through Photography and Food.

“Kuy Teav, a rice noodle soup traditionally served for breakfast in Cambodia, takes on layers of flavor from shrimp, pork, and vegetables. In Deana Saukam’s version, you ladle the rich stock over crisp lettuce leaves and rice noodles then top to your liking with herbs, sliced chiles, soy sauce, and lime.” – Food & Wine