Kuyteav
Encyclopedia
Kuy teav
Kuy teav ' onMouseout='HidePop("68167")' href="/topics/Noodle_soup">noodle soup
consisting of rice noodles
with pork stock
. Kuy teav is generally thought to have originated from the ethnic Chinese groups that settled in Cambodia, Thailand and Vietnam.
that are cut to various widths including the wide shahe fen
; this term also refers to the dish
. This word is derived from kóe-tiâu (粿條) of the Min Nan
dialects of China. It is also seen as cognates in Southeast Asia
with hủ tiếu in Vietnamese and kuai tiao in Thai.
In Khmer, kuy teav is properly pronounced kuj t̪ieʋ but is often pronounced ka t̪ieʋ (romanized as ka tieu) in accordance with the so-called Phnom Penh accent.
with oil and optional herbs such as chopped cilantro, scallions and Chinese celery. The bowl is then filled with the stock made from pork bones, dry squid, sugar and seasoned with fish sauce and some soy sauce. It may include different meat toppings such as pork loaf, minced pork, poached shrimp, steamed crab meat, fish balls, boiled pork intestines, pork liver, pork tongue. Intestines,liver and tongue seem to slowly disappear from the kuy teav served in America. Beef had never been part of kuy teav until Vietnamese immigrants introduced beef Pho
to Cambodia and elsewhere. As a result, a few Cambodian restaurants abroad started adding beef to kuy teav. Kuy teav is sometimes eaten with fried break sticks known as cha-kwai (youtiao) especially for breakfast.
version is called kuy teav Phnom Penh in Khmer and hủ tiếu Nam Vang in Vietnamese
with Nam Vang being the official archaic term for Phnom Penh although it is still in common usage for southern Vietnamese. The kuy teav Phnom Penh was introduced to Vietnam somewhere around 1960s and the basic pork only kuy teav probably much earlier. For a long time, the most common form of kuy teav (known as hủ tiếu) in Vietnam contained only slices of roast pork for protein and no seafoods. Only a few restaurants specialized in hủ tiếu Nam Vang in its original form, which also included liver, intestine, tongue and ground pork. Over time, Vietnamese restauranteurs started adding shrimps and crabs to the basic pork hu tieu, thus blurring the line with hủ tiếu Nam Vang. Hủ tiếu Mỹ Tho, another version of the basic pork hu tieu, is popular in Mỹ Tho. This version contains one or more slices of boiled pork hide leg including the skin and the noodle is always the chewy glass noodle as opposed to the rice noodle. A dry version of kuy teav is made by emersing the noodles in the stock to cook them, instead of plain water, and then straining them.
Kuy teav ' onMouseout='HidePop("68167")' href="/topics/Noodle_soup">noodle soup
Noodle soup
Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is an East and Southeast Asian staple. Less well known, a form of fresh noodle is used in soup in certain parts of Europe , and in northern China; usually, it is served for breakfast...
consisting of rice noodles
Rice noodles
Rice noodles are noodles that are made from rice. Their principal ingredients are rice flour and water. However, sometimes other ingredients such as tapioca or corn starch are also added in order to improve the transparency or increase the gelatinous and chewy texture of the noodles.Rice noodles...
with pork stock
Stock (food)
Stock is a flavoured water preparation. It forms the basis of many dishes, particularly soups and sauces.- Preparation :Stock is made by simmering various ingredients in water, including some or all of the following...
. Kuy teav is generally thought to have originated from the ethnic Chinese groups that settled in Cambodia, Thailand and Vietnam.
Etymology
The Khmer word kuy teav refers to flat rice noodlesRice noodles
Rice noodles are noodles that are made from rice. Their principal ingredients are rice flour and water. However, sometimes other ingredients such as tapioca or corn starch are also added in order to improve the transparency or increase the gelatinous and chewy texture of the noodles.Rice noodles...
that are cut to various widths including the wide shahe fen
Shahe fen
Shahe fen or he fen is a type of wide Chinese noodle made from rice.-Names:While shahe fen and he fen are transliterations based on Mandarin, there are numerous other transliterations based on Cantonese, which include ho fen, hofen, ho-fen, ho fun, ho-fun, hofoen , hor fun, hor...
; this term also refers to the dish
Dish (food)
A dish in gastronomy is a specific food preparation, a "distinct article or variety of food", with cooking finished, and ready to eat, or be served.A "dish" may be served on dishware, or may be eaten out of hand; but breads are generally not called "dishes"....
. This word is derived from kóe-tiâu (粿條) of the Min Nan
Min Nan
The Southern Min languages, or Min Nan , are a family of Chinese languages spoken in southern Fujian, eastern Guangdong, Hainan, Taiwan, and southern Zhejiang provinces of China, and by descendants of emigrants from these areas in diaspora....
dialects of China. It is also seen as cognates in Southeast Asia
Southeast Asia
Southeast Asia, South-East Asia, South East Asia or Southeastern Asia is a subregion of Asia, consisting of the countries that are geographically south of China, east of India, west of New Guinea and north of Australia. The region lies on the intersection of geological plates, with heavy seismic...
with hủ tiếu in Vietnamese and kuai tiao in Thai.
In Khmer, kuy teav is properly pronounced kuj t̪ieʋ but is often pronounced ka t̪ieʋ (romanized as ka tieu) in accordance with the so-called Phnom Penh accent.
Preparation
Kuy teav is prepared with partially dry thin squarish rice noodles cooked by quickly emersing the noodles in boiling water; it is then strained and placed into a bowl. The noodles are then topped with fried minced garlicGarlic
Allium sativum, commonly known as garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and rakkyo. Dating back over 6,000 years, garlic is native to central Asia, and has long been a staple in the Mediterranean region, as well as a frequent...
with oil and optional herbs such as chopped cilantro, scallions and Chinese celery. The bowl is then filled with the stock made from pork bones, dry squid, sugar and seasoned with fish sauce and some soy sauce. It may include different meat toppings such as pork loaf, minced pork, poached shrimp, steamed crab meat, fish balls, boiled pork intestines, pork liver, pork tongue. Intestines,liver and tongue seem to slowly disappear from the kuy teav served in America. Beef had never been part of kuy teav until Vietnamese immigrants introduced beef Pho
PHO
PHO may refer to:* Primary Health Organisation* Potentially hazardous object, an asteroid or comet that could potentially collide with Earth...
to Cambodia and elsewhere. As a result, a few Cambodian restaurants abroad started adding beef to kuy teav. Kuy teav is sometimes eaten with fried break sticks known as cha-kwai (youtiao) especially for breakfast.
Variants
The Phnom PenhPhnom Penh
Phnom Penh is the capital and largest city of Cambodia. Located on the banks of the Mekong River, Phnom Penh has been the national capital since the French colonized Cambodia, and has grown to become the nation's center of economic and industrial activities, as well as the center of security,...
version is called kuy teav Phnom Penh in Khmer and hủ tiếu Nam Vang in Vietnamese
Vietnamese language
Vietnamese is the national and official language of Vietnam. It is the mother tongue of 86% of Vietnam's population, and of about three million overseas Vietnamese. It is also spoken as a second language by many ethnic minorities of Vietnam...
with Nam Vang being the official archaic term for Phnom Penh although it is still in common usage for southern Vietnamese. The kuy teav Phnom Penh was introduced to Vietnam somewhere around 1960s and the basic pork only kuy teav probably much earlier. For a long time, the most common form of kuy teav (known as hủ tiếu) in Vietnam contained only slices of roast pork for protein and no seafoods. Only a few restaurants specialized in hủ tiếu Nam Vang in its original form, which also included liver, intestine, tongue and ground pork. Over time, Vietnamese restauranteurs started adding shrimps and crabs to the basic pork hu tieu, thus blurring the line with hủ tiếu Nam Vang. Hủ tiếu Mỹ Tho, another version of the basic pork hu tieu, is popular in Mỹ Tho. This version contains one or more slices of boiled pork hide leg including the skin and the noodle is always the chewy glass noodle as opposed to the rice noodle. A dry version of kuy teav is made by emersing the noodles in the stock to cook them, instead of plain water, and then straining them.
External links
- Ka tieu recipe (Khmer Asian noodle soup)
- Meal: Cambodian and Vietnamese noodles Tuey's Travelogue