In Siem Reap, locals eat one of a handful of dishes for breakfast - bobor (rice porridge), pork and rice, and a few soups, including Cambodia's quintessential breakfast soup, kuy teav. Found at morning markets and roadside stalls, standards vary from vendor to vendor, however, the best renditions of this pork noodle broth are topped with succulent slices of pork. Locals love the pork offal version with liver, intestines, lung and heart. Always garnished with fresh herbs, lime and chiles, the soup is sometimes accompanied by deep fried breadsticks or Chinese donuts called youtiao. A tip to finding the best soup? Head out around 7-8 a.m. and look for the stalls and eateries where the tour guides are slurping.