Kuyteav

Source: Wikipedia, the free encyclopedia.
(Redirected from
Kuy teav
)
Not to be confused with
Kway teow
.
Kuyteav
kuai tiao, kyay oh
Kuyteav
Hanyu Pinyin
guǒ tiáo
Southern Min
Hokkien POJkóe-tiâu
Khmer nameKhmerគុយទាវ
UNGEGN: kŭytéav
ALA-LC: guydāv
IPA: [kujtiəw]

Kuyteav (

shophouses across the country, and is distinguished by its clear broth and array of herbs, aromatics and other garnishes and condiments. A related dish is the Vietnamese Hủ tiếu, which was introduced to Vietnam by Chinese Cambodian immigrants in the 1970s.[2]

Etymology

The word kuyteav derives from the

kway teow in Malaysia and Singapore, and kuai tiao (ก๋วยเตี๋ยว) in Thai being analogues.[4]

Preparation

Kuyteav is prepared with partially dry thin squarish rice noodles cooked by quickly immersing the noodles in boiling water. The noodles are then strained, placed into a bowl, and moistened with nutty, caramelised

pork loaf, minced pork, pork belly, duck, seafood or offal. Availability is the main factor in what toppings are used in kuyteav; some versions can be quite humble and basic, using only some ground pork and perhaps some dried shrimp
for protein, while others can be more time-consuming and extravagant. Finally, when the dish is presented at the table, the diner may add several garnishes and aromatics to customise the dish by their preferences.

Moreover, kuyteav may be presented in one of two ways: with all the ingredients in the soup, or with the soup on the side. Both versions can have exactly the same ingredients but allow the diner to control the balance of flavours, spiciness and textures. When the dish is served this way (“dry” as opposed to “wet”) the dish takes on the appearance of a noodle salad. Finally, the Phnom Penh version of kuyteav is the most extravagant and features the most embellishments, owing to the city's historical wealth and importance. Kuyteav Phnom Penh may contain some or all of the following toppings: ground pork, sliced

prawns or shrimp.[5]

Consumption and culture

Phnom Penh kuyteav kouk (dry kuyteav)

In Cambodia, kuyteav is still primarily a

deep-fried breadsticks, similar to how the Cambodians would eat congee
.

See also

References

  1. ISBN 978-1-59884-955-4
    .
  2. ^ "From Kuy Teav to Hủ Tiếu: A Street Food History | Saigoneer". saigoneer.com. Retrieved 2024-04-22.
  3. ^ a b Nath, Chuon. Khmer-Khmer Dictionary. Buddhist Institute of Cambodia, 1967
  4. ^ Terei-Vigh, Kriszti (July 2018). "Kuy teav". 196 flavors. Retrieved 15 January 2021.
  5. ^ Dunston, Lara (15 July 2021). "Phnom Penh Noodle Soup Recipe for Kuy Teav Phnom Penh". Grantourismo Travels. Retrieved 9 December 2023.

External links

Retrieved from "https://en.wikipedia.org/w/index.php?title=Kuyteav&oldid=1220160419"