Hủ tíu Nam Vang

Cambodian-Chinese immigrants from Phnom Penh of Campodia to Vietnam had brought their noodle soup which is also of China Teochew origin. In Vietnam this noodle soup dish turns into an adaption of Hủ tiếu noodle soup dish with more vegetables:Hủ Tiếu Nam Vang.

Unlike the South Vietnamese Hù tiếu noodle soup, the toppings of Hủ tiếu Nam Vang are pork, eggs and shrimp. But you can have it with broth, without broth (dry) or with broth on the side. 

The ultimate origin of hủ tiếu Nam Vang lies in the heart of Phnom Penh’s Old Market, where Cambodians from all walks of life sit down at open-air stalls and order for themselves a steaming bowl of kuy teav. In Khmer, kuy teav refers to both a variety of chewy rice noodles and a noodle dish made from pork broth and garnished with fried shallots, spring onions and bean sprouts.

Whether the chef is Chinese, Cambodian or Vietnamese. Nowadays Saigon’s vendors seem to be in agreement on what constitutes a standard bowl of hủ tiếu Nam Vang: chewy rice noodles, topped with minced pork, shrimp or squid and embellished with a healthy sprinkle of spring onions, bean sprouts and tần ô (crown daisy).