Kuyteav

Kuyteav (Khmer: គុយទាវ) is a Cambodian noodle soup consisting of rice noodles with pork broth and toppings. It is a popular breakfast dish in Cambodia, especially in urban areas, and is also enjoyed for lunch and dinner. There are many regional variations, with Phnom Penh kuyteav being a well-known style.

Preparation and Ingredients

The broth for kuyteav is typically made from pork bones simmered for an extended period to achieve a rich and flavorful base. The broth is then seasoned with ingredients such as fish sauce, sugar, and MSG (optional). The rice noodles used in kuyteav are thin and flat.

Common toppings include ground pork, sliced pork, shrimp, blood cake (optional), dried shrimp, fried garlic, green onions, and bean sprouts. Lime wedges and chili paste are usually served on the side, allowing diners to customize the dish to their taste.

Regional Variations

• Phnom Penh Kuyteav (Kuyteav Phnom Penh): Considered a signature dish, it often includes a greater variety of seafood and meats.

• Other Regional Variations: Different provinces and regions throughout Cambodia often have their own unique spins on kuyteav, utilizing locally sourced ingredients and variations in broth and toppings.

Cultural Significance

Kuyteav is deeply ingrained in Cambodian cuisine and culture. It is a common street food and is also served in restaurants. It represents a staple meal and is often enjoyed as a social gathering point, particularly in the morning.