Kuy teav

Kuy teav, also known as kway teow, is a cherished noodle soup from Cambodia, made with rice noodles, pork broth, and an array of delectable toppings. This breakfast staple is readily available in markets, roadside stalls, restaurants, and shophouses throughout the country. What distinguishes kuy teav is its clear broth complemented by a delightful assortment of herbs, aromatics, and condiments.

The name "kway teow" originates from Teochew Chinese, meaning cut rice noodles. In Khmer, it is pronounced "kuy teav" and it can be found with various toppings such as minced meat, seafood, or offal. The preparation involves cooking thin rice noodles in boiling water, then adding garlic oil, oyster sauce, soy sauce, and a pork bone broth. Once the broth is prepared, toppings are added, and the dish is personalized with different garnishes and aromatics.

In Cambodia, kuy teav is predominantly a breakfast dish, often sold out by midday. The dish’s flavor primarily comes from the garnishes and condiments rather than the broth itself. Popular garnishes include lettuce, bean sprouts, fresh herbs, pepper, lime juice, and garlic oil. It can be served either with the soup on the side or with all ingredients mixed in, allowing diners to adjust the flavors and textures to their preference.

In Vietnam, there is a similar breakfast dish called hủ tiếu. It can be served as a soup or dry without broth. There are various types of hủ tiếu, such as hủ tiếu Nam Vang, hủ tiếu sa tế, hủ tiếu Mỹ Tho, and hủ tiếu Sa Đéc. In Southern Vietnamese cuisine, you will often find phở served with noodles similar to hủ tiếu Mỹ Tho.