Katiev Phnom Penh. (Phnom Penh noodle soup).

Ingredients :

• 1920 ml (8 cups) water
• 1 Package yellow egg noodle (mee) or white rice noodle (katiev)
• 250 gm (~½ lb) Bean sprouts
• A handful of mixed herbs ( cilantro, sweet basil leaves and mint)
• 1 Fresh Lemon or lime, sliced
• 500 gm (~1 lb) Chicken neck bones
• 500 gm (~1 lb) Pork neck bones
• 1 Small dried squid, soaked in warm water and drained
• 60 ml (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 
• 1 Star anise
• 1 Tablespoon preserve shredded cabbage
• 3 litres (12 cups) water
• 1 Package frozen beef ball
• 1 Package frozen fish ball
• 1 Package frozen shrimp ball
• 2 litres (8 cups) water
• 500 gm (~1 lb) Shrimp
• 250 gm (~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 chillie sauce
• ½ cup roasted peanut, crushed

Method: 

1. Boil 8 cups of water add noodles and cook till noodle tender. Drain the noodles in a colander and rinse with cold water.. 
2. Place washed, drained bean sprouts and mixed herbs on a large plate with lemon wedges. Set a side.
3. In a large soup pot,  cook chicken bones , pork bones, dried squid, dried shrimp, garlic, onion, ginger, star anise, preserved cabbage with 12 cups water . Cook on medium heat for at least 3 hours. Skim off any forming scum. Do not cover soup pot with lid. 
4. In a medium soup pot, cook beef ball, shrimp ball, fish ball with 8 cups water, until tender, remove from boiling water and put aside. 
5. Add shrimp to boiling water, cook until turned pink pink, remove and drain in a colander, and run under cold water to prevent over-cooking. Put it on a plate and set it aside. 
6. Add liver to boiling water, cook till it tender but not over cooked, remove and put it on a plate. Slice when cool and set aside. 
7. In a large bowl or container, marinate chicken or duck meat with garlic, soy sauce, all spices, sugar and black pepper.
8. Heat up a skillet or wok.
9. When skillet is hot, add oil and marinated meat, pan-fry meat on low temperature till it's crispy, or brown marinated meat first, then put meat in a baking pan and roast in the oven at 400 for an hour or until the skin is crispy. When done, cut roasted chicken or duck legs in to bite sizes, put it on a plate and set a side. 
10. When roasted pork *char chiu* done, sliced roasted pork thin, put on the same plate with roasted chicken or duck and set aside.
11. Return to the soup stock, removes all bones and spices from the pot, keep broth simmering on the stove. 
12. Season soup broth with fish sauce, salt, sugar and black pepper.
13. Heat up a small sauce-pan. 
14. When sauce-pan is hot, add oil, garlic and onion, sauté to caramelise the onion. Pour it in soup pot with broth, stir, and keep soup broth hot. 
15. 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.
16. Serve hot with mix vegetables and condiments (hoisin sauce, hot chillie sauce and crushed roasted peanut) and Chinese crullers (you tiao).