Kuyteav
Kuy teav (or ka tieu) as served in a restaurant.
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| Alternative names | ka tieu, hủ tiếu |
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| Place of origin | Cambodia |
| Created by | Cambodian Chinese |
| Main ingredients | rice noodles, pork |
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Kuy teav (Khmer: គុយទាវ, Thai: ก๋วยเตี๋ยว kuai tiao, Vietnamese: ; from simplified Chinese: 粿条; traditional Chinese: 粿條, lit: Noodles) is a noodle soup consisting of rice noodles with pork and toppings. Kuy teav is generally thought to have originated with the ethnic Chinese groups that settled in Southeast Asian countries. A popular breakfast dish in Cambodia, Southern Vietnam, Singapore, Thailand and other Southeast Asian countries, kuy teav can be found at marketplace (phsar) stalls, roadside vendors, restaurants and in shophouses across the country, and is highly regarded for its clear and soothing broth and dazzling array of herbs, aromatics and other garnishes and condiments.
The Khmer word kuy teav refers to flat rice noodles that are cut to various widths including the wide shahe fen; this term also refers to the dish. This word is ultimately 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 (ก๋วยเตี๋ยว) in Thai and kway teow in Malaysia, Singapore and Brunei.
In Khmer, kuy teav is properly pronounced IPA: [kuj t̪ieʋ] but is often elided to IPA: [kə t̪ieʋ] (romanized as ka tieu, ka teav, etc.) due to the sesquisyllabic nature of the Khmer language.
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