The term “Kuy Teav” refers to the silky rice noodles that form the basis of a soup whose versatility and popularity go hand in hand. Because Kuy Teav is not one soup, but many soups, all based on those slippery, ivory-white noodles and a fresh, fragrant broth that can be embellished with a range of meats, vegetables, fresh herbs, a squeeze of lime and some spicy accompaniments to create a refreshing, nourishing and delicious soup that is traditionally enjoyed at breakfast though, frankly, we think they’re wonderful at any time of day.
Kuy Teav more than likely originated within Cambodia’s Teochew community, and the name can be related to the Teochew rice noodle soup, guǒtiáo, whose origins can be traced back to Chaozhou. But neither man nor soup remains the same once they leave home, and it is fair to say that while Cambodia may have adopted Kuy Teav, its deliciousness still depends on the fresh, local ingredients and the skill of its makers, all of which we have in abundance at Malis.
Our chefs have perfected a range of delicious Kuy Teavs, including our signature soup with Pork and Prawn, as well as Beef, Pork, Fish Balls, and Braised Pork Offal. But we also have richer offerings too with the deliciously aromatic and hearty Beef Stew Noodle Soup (Kuy Teav Khor Kor), and Braised Pork Belly too. Finally, we offer a variation with a Crispy Mee (noodle) soup with Minced Beef.
There is one to try for every day of the week, with room left over for an extra one on days when you need an extra boost. Why not drop in and try one out that you haven’t tried before. We’re pretty sure you won’t regret it, especially when you see the price: just $3 net for each sublime bowl, only at Malis Siem Reap.