Kuyteav Phnom Penh
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''Kuyteav'' ( km, គុយទាវ, UNGEGN: ) is a Cambodian noodle soup consisting of rice noodles with pork
stock In finance, stock (also capital stock) consists of all the shares by which ownership of a corporation or company is divided.Longman Business English Dictionary: "stock - ''especially AmE'' one of the shares into which ownership of a company ...
and toppings. A popular breakfast dish in Cambodia, ''kuyteav'' can be found at marketplace stalls, roadside vendors, restaurants and in
shophouses A shophouse is a building type serving both as a residence and a commercial business. It is defined in dictionary as a building type found in Southeast Asia that is "a shop opening on to the pavement and also used as the owner's residence", ...
across the country, and is distinguished by its clear broth and array of herbs, aromatics and other garnishes and condiments. ''Kuyteav'' spread to Southern Vietnam under the name ("
Phnom Penh Phnom Penh (; km, ភ្នំពេញ, ) is the capital and most populous city of Cambodia. It has been the national capital since the French protectorate of Cambodia and has grown to become the nation's primate city and its economic, indus ...
kuyteav"). In October 2019, ''kuyteav Phnom Penh'' was recognized as a
collective mark A collective trademark, collective trade mark, or collective mark is a trademark owned by an organization (such as an association), used by its members to identify themselves with a level of quality or accuracy, geographical origin, or other charac ...
by the Department of Intellectual Property of the Ministry of Commerce.


Etymology

The word ''kuyteav'' derives from the
Teochew Chinese Teochew or Chaozhou (, , , Teochew endonym: , Shantou dialect: ) is a dialect of Chaoshan Min, a Southern Min language, that is spoken by the Teochew people in the Chaoshan region of eastern Guangdong and by their diaspora around the worl ...
word ( peng'im: ''guê2diao5'') and refers to cut noodles made from long-grain rice flour (as opposed to glutinous rice flour). Nath, Chuon. Khmer-Khmer Dictionary. Buddhist Institute of Cambodia, 1967 This term also refers to the dish: a rice noodle soup with minced meat and various other toppings and seasonings. In Khmer, ''kuyteav'' is properly pronounced as but is often elided to (romanized as ''k'téav'', ''kătéav'', ''katiĕv'', etc.) due to the sesquisyllabic nature of the Khmer language. The term has cognates in Southeast Asia with '' hủ tiếu'' in Vietnamese, ''
kway teow ''Shahe fen'' (沙河粉), or simply ''he fen'' (河粉), is a type of wide Chinese noodle made from rice. Its Minnan Chinese name, translated from the Mandarin 粿條 (''guotiao''), is adapted into alternate names which are widely encounte ...
'' in Malaysia and Singapore, and ''kuai tiao'' () in Thai being analogues.


Preparation

''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, caramelised garlic oil. After dressing with a sticky brown liquid made of
oyster sauce Oyster sauce describes a number of sauces made by cooking oysters. The most common in modern use is a viscous dark brown condiment made from oyster extracts,The Times, 22 January 1981; ''Cook Accidentally on purpose'' sugar, salt and water thick ...
,
soy sauce Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and '' Aspergillus oryzae'' or ''Asp ...
and a pinch of
sugar Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double ...
, the bowl is then filled with a clear broth made from pork bones, dried squid, 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 as pork loaf, minced pork, pork belly, duck, seafood or offal. Availability is the main factor in what toppings are used in ''kuyteav''; some versions can be quite humble and basic, using only some ground pork and perhaps some dried 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 a number of garnishes and aromatics to customise the dish in accordance with his or her 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 of ''kuyteav'' 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: sliced pork belly, ground pork, pig's blood jelly, chopped pork offal (such as intestine, heart, liver and lung), roast duck, Mekong River prawns, sliced fish cake and
squid True squid are molluscs with an elongated soft body, large eyes, eight arms, and two tentacles in the superorder Decapodiformes, though many other molluscs within the broader Neocoleoidea are also called squid despite not strictly fitting t ...
.


Consumption and culture

In Cambodia, ''kuyteav'' is still primarily a
breakfast Breakfast is the first meal of the day usually eaten in the morning. The word in English refers to breaking the fasting period of the previous night.Anderson, Heather Arndt (2013)''Breakfast: A History'' AltaMira Press. Various "typical" or "t ...
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 include lettuce leaves, bean sprouts, fresh herbs (such as spring onions (scallions), sawtooth coriander and holy basil), crushed black kampot 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 as
soy sauce Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and '' Aspergillus oryzae'' or ''Asp ...
, fish sauce and sugar. ''Kuyteav'' is also sometimes eaten with
deep-fried breadsticks ''Youtiao'' (), known in Southern China as Yu Char Kway is a long golden-brown deep-fried strip of dough of Chinese origin and (by a variety of other names) also popular in other East and Southeast Asian cuisines. Conventionally, ''youti ...
, similar to how the Cambodians would eat
congee Congee or conjee ( ) is a type of rice porridge or gruel eaten in Asian countries. It can be eaten plain, where it is typically served with side dishes, or it can be served with ingredients such as meat, fish, seasonings and flavourings, most o ...
.


See also

* '' Hủ tiếu'' * ''
Kway teow ''Shahe fen'' (沙河粉), or simply ''he fen'' (河粉), is a type of wide Chinese noodle made from rice. Its Minnan Chinese name, translated from the Mandarin 粿條 (''guotiao''), is adapted into alternate names which are widely encounte ...
'' * ''
Kuai tiao ''Kuyteav'' ( km, គុយទាវ, UNGEGN: ) is a Cambodian noodle soup consisting of rice noodles with pork stock and toppings. A popular breakfast dish in Cambodia, ''kuyteav'' can be found at marketplace stalls, roadside vendors, resta ...
'' * '' Kyay oh''


References


Cambodia: Daily life and social customs
Britannica Online Encyclopedia. Rpt. in Cambodia. N.p.: n.p., n.d. N. pag. Encyclopædia Britannica Online. Web. 15 May 2010.


External links

* Iris Ni
Feels like home: Cambodian noodle soup tells this family's story
29 January 2021. SBS. *
Nite Yun Nite Yun ( km, ណែត យុន; born 1982) is a Cambodian American chef and restaurateur. She is the owner of the Cambodian restaurant Nyum Bai in Oakland, California. Biography Yun was born in September 1982 at the Khao-I-Dang Holding Ce ...

Kuy Teav Phnom Penh (Cambodian Noodle Soup)
''Salt+Spine''. Episode 71. * Deana Saukam
Cambodian Rice Noodle Soup
March 2018. ''
Food & Wine ''Food & Wine'' is an American monthly magazine published by Dotdash Meredith. It was founded in 1978 by Ariane and Michael Batterberry. It features recipes, cooking tips, travel information, restaurant reviews, chefs, wine pairings and season ...
''. {{Soups Cambodian soups Noodle soups