Kuy teav

Kuyteav is a Cambodian noodle soup consisting of rice noodles with pork stock and toppings. It is a popular breakfast dish across all of Cambodia. The kuyteav can be found at marketplace stalls, roadside vendors, restaurants and in shophouses across the country, and is distinguished by its clear broth and array of herbs, aromatics and other garnishes and condiments. The word kuyteav derives from the Teochew Chinese word 粿條 (peng'im: guê2diao5) and refers to cut noodles made from long-grain rice flour (as opposed to glutinous rice flour). This term also refers to the dish: a rice noodle soup with minced meat and various other toppings and seasonings. The Phnom Penh kuey teav is one of the special local dish in Phnom Penh, it has been brought by Younan Vietnamese to Ho Chi Minh city (which is called Prey Nokor city in Khmer language) and it became one of the most Khmer food that has been loved by the Vietnamese in Southern part, in the name of hủ tiếu Nam Vang, in which Nam Vang is to refer Phnom Penh city. In Khmer, kuyteav is properly pronounced as [kuj.tiəw] but is often elided to [kəˈtiəw] (romanized as k'téav, kătéav, katiĕv, etc.) due to the sesquisyllabic nature of the Khmer language. The term has cognates in other countries in Southeast Asia where Chinese immigrants settled; with hủ tiếu in Vietnamese, kway teow in Malaysia and Singapore, and kuai tiao (ก๋วยเตี๋ยว) in Thai being analogues.

Source: Wikipedia