Kuyteav facts for kids
Kuyteav as served in a restaurant
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| Alternative names | Kuytiew, kuitiew, katiew |
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| Course | Breakfast, lunch, or dinner |
| Place of origin | Cambodia |
| Region or state | Southeast Asia |
| Associated national cuisine | Cambodia |
| Main ingredients | Rice noodles, pork stock |
| Similar dishes | Hủ tiếu, kway teow, kuai tiao, kyay oh |
| Kuyteav | |||||||||||
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| Chinese | 粿條 | ||||||||||
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| Khmer name | |||||||||||
| Khmer | គុយទាវ kŭytéav |
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Kuyteav (pronounced koo-tee-av) is a yummy noodle soup from Cambodia. It's made with rice noodles, a clear pork broth, and lots of tasty toppings. People in Cambodia often eat Kuyteav for breakfast. You can find it almost everywhere, from busy markets to small restaurants and even roadside stalls. It's special because of its clear soup and all the fresh herbs and spices you can add.
This delicious soup also became popular in Southern Vietnam. There, it's known as Hủ tiếu Nam Vang, which means "Phnom Penh Kuyteav." In 2019, Kuyteav Phnom Penh was officially recognized as a special food by the Cambodian government.
Contents
What's in a Name?
The name Kuyteav comes from a Chinese language called Teochew Chinese. It means "cut noodles" made from a type of rice flour. This name also refers to the whole dish: a rice noodle soup with minced meat and other tasty bits.
In the Khmer language, which is spoken in Cambodia, Kuyteav is usually pronounced "kuj-tiəw." But sometimes, people say it faster, like "kə-tiəw." You might see it spelled in different ways because of this. Other countries in Southeast Asia have similar noodle dishes with similar names. For example, Vietnam has hủ tiếu, and Malaysia and Singapore have kway teow.
How is Kuyteav Made?
Making Kuyteav starts with thin, square-shaped rice noodles. These noodles are quickly dipped into boiling water. Then, they are drained and put into a bowl. A little bit of nutty, sweet garlic oil is added to keep them moist.
Next, a special brown sauce is poured over the noodles. This sauce is made from oyster sauce, soy sauce, and a tiny bit of sugar. After that, the bowl is filled with a clear soup. This soup gets its flavor from pork bones, dried squid, and sugar, seasoned with a little fish sauce.
Delicious Toppings
Once the soup is in, different kinds of meat toppings are added. These can include pork loaf, minced pork, or even pork belly. Sometimes, you might find duck, seafood, or other parts of the pig. What toppings are used often depends on what's available. Some Kuyteav dishes are simple, with just ground pork and dried shrimp. Others are more fancy and have many different ingredients.
When the dish is served, you can add more things to make it taste just right for you. These extras are called garnishes and spices.
Wet or Dry?
Kuyteav can be served in two main ways. The first way is with all the ingredients mixed together in the soup. The second way is with the soup served on the side. Both ways use the same ingredients. Serving the soup on the side lets you control how much soup you want. When it's served this "dry" way, it can look a bit like a noodle salad.
The Kuyteav from Phnom Penh, Cambodia's capital city, is often the most fancy. This is because Phnom Penh has always been a wealthy and important city. Kuyteav Phnom Penh might have sliced pork belly, ground pork, pig's blood jelly, or chopped pork parts like intestine, heart, liver, and lung. You might also find roast duck, Mekong River prawns, sliced fish cake, and squid.
Eating Kuyteav in Cambodia
In Cambodia, Kuyteav is mostly a breakfast dish. Vendors often sell out of it before noon! The pork broth is usually light and not spicy. This is so you can add your own flavors. A lot of different herbs and spices are always offered with the dish. This lets you change the taste and texture to your liking.
In Cambodia, the garnishes and condiments are very important for the flavor. Things like garlic, limes, and pepper are a common flavor mix in Cambodian food.
Common Garnishes
When you get your Kuyteav, it usually comes with fresh lettuce leaves, bean sprouts, and fresh herbs. These herbs can include spring onions, sawtooth coriander, and holy basil. You might also get crushed black Kampot pepper, fresh lime juice, and sweet caramelised garlic oil.
Many types of chili are also usually on the table. These can be fresh, dried, or pickled. You can add them to your soup or use them as a dipping sauce for the meat. Soy sauce, fish sauce, and sugar are also often available. Sometimes, people even eat Kuyteav with deep-fried breadsticks, just like they might eat congee (rice porridge).
See also
In Spanish: Kuyteav para niños
