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Kuy teav
''Kuy teav'' ((クメール語:គុយទាវ), from ; also ''hủ tiếu'' in Vietnamese, and ''kuai tiao'' or ''guai tiao'' in Thai) is a noodle soup consisting of rice noodles with pork stock and toppings. ''Kuy teav'' is generally thought to have originated with the ethnic Chinese groups that settled in Southeast Asian countries. A popular breakfast dish in Cambodia, Southern Vietnam, Singapore, Thailand and other Southeast Asian countries, ''kuy teav'' can be found at marketplace (''phsar'') stalls, roadside vendors, restaurants and in shophouses across the country, and is highly regarded for its clear and soothing broth and dazzling array of herbs, aromatics and other garnishes and condiments.
==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.〔Nath, Chuon. Khmer-Khmer Dictionary. Buddhist Institute of Cambodia, 1967〕 This word is ultimately 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'' () in Thai and ''kway teow'' in Malaysia, Singapore and Brunei.
In Khmer, ''kuy teav'' is properly pronounced but is often elided to (romanized as ''ka tieu'', ''ka teav'', etc.) due to the sesquisyllabic nature of the Khmer language.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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