 Phnom Penh-stylekuyteav | |
| Alternative names | Kuytiew,[1]kuitiew,katiew |
|---|---|
| Course | Breakfast, lunch, or dinner |
| Place of origin | Cambodia |
| Region or state | Southeast Asia |
| Main ingredients | Rice noodles, porkstock |
| 1,466 kcal (6,130 kJ) | |
| Similar dishes | Hủ tiếu,kway teow,kuai tiao,kyay oh |
| Kuyteav | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Chinese | 粿條 | ||||||||||
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| Khmer name | |||||||||||
| Khmer | គុយទាវ UNGEGN:kŭytéav ALA-LC:guydāv IPA:[kujtiəw] | ||||||||||
Kuyteav (Khmer:គុយទាវ,kŭytéav[kujtiəw]) is aCambodiannoodle soup consisting ofrice noodles with porkstock and toppings. It is a popular breakfast dish across all ofCambodia. Thekuyteav can be found at marketplace stalls, roadside vendors, restaurants and inshophouses across the country, and is distinguished by its clear broth and array of herbs, aromatics and other garnishes and condiments.
The wordkuyteav derives from theTeochew Chinese word粿條 (peng'im:guê2diao5) and refers to cut noodles made from long-grain rice flour (as opposed to glutinous rice flour).[2] This term also refers to thedish: a rice noodle soup with minced meat and various other toppings and seasonings.[2] The Phnom Penh kuey teav is one of the special local dish in Phnom Penh, it has been brought by Younan Vietnamese to Ho Chi Minh city (which is called Prey Nokor city in Khmer language) and it became one of the most Khmer food that has been loved by the Vietnamese in Southern part, in the name of hủ tiếu Nam Vang, in which Nam Vang is to refer Phnom Penh city.In Khmer,kuyteav is properly pronounced as[kuj.tiəw] but is oftenelided to[kəˈtiəw] (romanized ask'téav,kătéav,katiĕv, etc.) due to thesesquisyllabic nature of the Khmer language. The term has cognates in other countries inSoutheast Asia where Chinese immigrants settled; withhủ tiếu in Vietnamese,kway teow in Malaysia and Singapore, andkuai tiao (ก๋วยเตี๋ยว) in Thai being analogues.[3]
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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, caramelisedgarlic oil. After dressing with a sticky brown liquid made ofoyster sauce[citation needed],soy sauce and a pinch ofsugar, the bowl is then filled with a clear broth made from pork bones, dried squid[citation needed], and sugar, and seasoned with a bit of fish sauce. Then the meat toppings are added, which may include an assembly of different types of meat, such aspork loaf, minced pork, pork belly, duck, seafood or offal. Availability is the main factor in what toppings are used inkuyteav; some versions can be quite humble and basic, using only some ground pork and perhaps somedried 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 ofkuyteav 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, slicedpork loin,pork belly,pork ribs, pig's blood jelly, pork liver, and other porkoffal pieces, as well asprawns orshrimp.[4]
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In Cambodia,kuyteav is still primarily abreakfast dish, and will typically be sold out by vendors before midday. As the pork broth is intended to be subtle rather than spicy, a plethora of optional herbs and other aromatics are always presented, allowing the diner to adjust the textures and flavours of the dish to their liking. In fact, in Cambodia, it is precisely the use of garnishes and condiments that defines the main flavour profile of the dish (garlic, limes and pepper are a common flavour trio in Cambodian cuisine), rather than the broth. The dish is served with garnishes that can includelettuce leaves,bean sprouts, fresh herbs (such asspring onions (scallions),sawtooth coriander[citation needed] andholy basil)[citation needed], crushed blackKampot pepper, lime juice, and caramelised garlic oil. Many types of chilli (fresh, dried, pickled) and chilli sauce are also normally present at the table, to either add into the broth or to be used as a dipping sauce for the meat toppings, as well assoy sauce,fish sauce and sugar.Kuyteav is also sometimes eaten withdeep-fried breadsticks, similar to how the Cambodians would eatcongee.
