Steam rises from a generous bowl of kuy teav with duck, served at Phteah Bei Lveng in Battambang, where mornings still begin with quiet, lingering breakfasts. The clear, aromatic broth wraps around soft rice noodles and tender duck, finished with chopped spring onion that catches the light on the wooden table. It is a simple street-side comfort, yet it carries the everyday poetry of Cambodian food culture in one humble bowl.
