Kuy teav
 Kuy teav (or Ka Tieu) as served in a restaurant. |
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| Origin | |
|---|---|
| Alternative name(s) | ka tieu, hủ tiếu |
| Place of origin | Cambodia |
| Creator(s) | Cambodian Chinese |
| Details | |
| Main ingredient(s) | rice noodles, pork stock |
Kuy teav (Khmer: គុយទាវ; also romanized as ka tieu, hủ tiếu in Vietnamese, and kuai tiao in Thailand, is a 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.
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[edit] Etymology
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.[1] 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 (ก๋วยเตี๋ยว) in Thai.
In Khmer, kuy teav is properly pronounced IPA: [kuj t̪ieʋ] but is often pronounced IPA: [ka t̪ieʋ] (romanized as ka tieu) in accordance with the so-called Phnom Penh accent.
[edit] 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 garlic 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.
[edit] Variants
The Phnom Penh 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.
[edit] See also
[edit] 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.
- ^ Nath, Chuon. Khmer-Khmer Dictionary. Buddhist Institute of Cambodia, 1967
[edit] External links
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Wikimedia Commons has media related to: Hủ tiếu |
- Ka tieu recipe (Khmer Asian noodle soup)
- Meal: Cambodian and Vietnamese noodles Tuey's Travelogue
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