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pan-asian noodles
wrote
> I believe he's referring to the rice noodle that Thai's call Guaytio.
"Peter Dy" > wrote
> Cambodian: K'tieu (pork stock with rice noodles and typical SE Asian
> toppings)
While reading this thread I suddenly have the answer to something that
had me puzzled. There is a dish called "gwai diu" in Cantonese
cooking, it is very similar to "Singapore noodles", except it is made
with the flat rice noodles (not rice vermicelli), and not spicy hot.
The name means nothing in Chinese so it must be a transliteration of
some name in another language. Generally it is regarded as a Malaysia
dish, so I thought it was a Malay word.
Seeing the above two comments made me think of this again, because
this name seems to wide spread among South East Asia. Then I realized
what it was. I have seen in Vietnamese restaurents here in Toronto the
chinese term "gwo tiu", literally rice sticks. It is a Suchow term
that I've never encountered when I was in Hong Kong. (Suchow is a
"prefecture" in the Guahzhou province, with a very unique dialect and
culture and is the main Chinese influence of Vietnam, because of the
large number of immigrants to it.)
So Guaytio, K'tieu, gwai diu... all came from the Chinese for rice
noodles.
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