Kuy Teav
| Kuy Teav | |
|---|---|
| Khmer name | គុយទាវ |
| Other names | Kuyteav; Kuytiew; Katiew; Kathiew; Phnom Penh noodle soup; Hu tieu Nam Vang |
| Dish types | Noodle dish; Soup |
| Subjects | Food & Foodways; Migration & Diaspora; Work & Livelihoods |
| Related dishes | Bobor |
Cambodian rice noodle soup in pork bone broth, eaten mainly at breakfast with pork, seafood or offal toppings.
Kuy Teav (Khmer: គុយទាវ) is a Cambodian rice noodle soup in pork bone broth, eaten mainly at breakfast with pork, seafood or offal toppings. (Wikipedia: Kuyteav)
Cultural context
Kuyteav is a Cambodian noodle soup of rice noodles in pork stock with toppings that may include pork loaf, minced pork, pork belly, duck, seafood or offal. (Wikipedia: Kuyteav) The name derives from the Teochew Chinese word 粿條 for cut noodles made from long-grain rice flour, a term with cognates in other countries where Chinese immigrants settled. (Wikipedia: Kuyteav) It is a popular breakfast dish across all of Cambodia, sold at marketplace stalls, roadside carts, restaurants and shophouses, and usually sold out before midday. (Wikipedia: Kuyteav) Grantourismo reports that the Phnom Penh version was born in the capital's markets, with some cooks starting the stock around midnight and simmering it four to five hours before breakfast service. (Grantourismo) Tuk Tuk Box published the version of Chantha Nguon, a Cambodian refugee and Khmer Rouge survivor, noting that the dish was created by Cambodians of Teochew Chinese descent and framing her cooking as a way of staying connected to family roots after loss. (Tuk Tuk Box)
Preparations and recipes
- Chantha Nguon, published by Tuk Tuk Box
- Pork bone broth simmered for hours with daikon, onion and carrot, ladled over rice vermicelli with sliced pork and fresh toppings.
Regional and community variations
The Phnom Penh style is described as the most extravagant, potentially containing ground pork, sliced pork loin, pork belly, pork ribs, pig's blood jelly, pork liver, other offal, prawns or shrimp, and the soup may be served in dry or wet versions. (Wikipedia: Kuyteav) Some Cambodian cooks season and brown the minced pork while others do not, and the stock may be made from scratch or from pork powder, bouillon or stock cubes. (Grantourismo) The southern Vietnamese relative, hu tieu Nam Vang, often adds salted cabbage, boiled quail eggs, Chinese celery or chrysanthemum leaves and garlic in vinegar. (Grantourismo)