Kuy teav

What is Kuy teav?

Kuy teav is a noodle soup from Cambodia, built around thin rice noodles and a clear pork broth. The bowl is topped with a mix of meats—often pork in various forms, sometimes duck, seafood or offal—depending on what is available. The soup is finished with fresh herbs, lettuce, bean sprouts, and a squeeze of lime. At the table, diners add their own choice of condiments and garnishes, such as caramelised garlic oil, black pepper, and chilli, making each bowl unique.

Where does Kuy teav come from?

The name kuy teav comes from a Teochew Chinese word for rice noodles, reflecting the dish’s Chinese roots. Over time, it became a staple in Cambodia, especially as a morning meal. Its closest relatives are found in neighbouring countries, where similar noodle soups go by names like hủ tiếu in Vietnam and kway teow in Malaysia and Singapore. The Phnom Penh version is known for its extra variety of toppings, a nod to the city’s historical wealth.

How is Kuy teav made?

To make kuy teav, thin rice noodles are briefly boiled, then drained and placed in a bowl. They are dressed with garlic oil and a sauce of oyster sauce, soy sauce, and sugar. A clear broth, simmered from pork bones, dried squid, and sugar, is poured over the noodles and seasoned with fish sauce. Toppings can include ground pork, sliced pork, pork belly, offal, and sometimes shrimp or duck. The dish is finished with fresh herbs and vegetables, with condiments provided for diners to adjust the flavour.

How and when is Kuy teav eaten?

Kuy teav is most often eaten for breakfast in Cambodia, though it can also be found at lunch or dinner. It is sold by street vendors, in markets, and at restaurants. The soup is usually served with a tray of garnishes and condiments, allowing each person to add herbs, lime, pepper, chilli, or sauces to taste. Some people enjoy it with deep-fried breadsticks, similar to those eaten with rice porridge.

Kinds of Kuy teav

There are two main ways to serve kuy teav: with all ingredients in the soup, or with the broth on the side, making it more like a noodle salad. The Phnom Penh style is the most elaborate, with a range of pork cuts, offal, and sometimes seafood. Simpler versions may use just ground pork and dried shrimp. The choice of toppings often depends on what is available locally.

What Kuy teav means

Kuy teav is woven into Cambodian daily life, especially as a breakfast food. It is a common sight at markets and roadside stalls, where it is often sold out before midday. The custom of adding one’s own garnishes and condiments is central to the dish, reflecting the importance of personal taste in Cambodian cuisine. Kuy teav is also linked to similar noodle soups across Southeast Asia, showing the influence of Chinese migration in the region.

Questions people ask about Kuy teav

Good reading and sources

• Kuyteav on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos
• Wikidata recordOpen data