"Tippi" > wrote in message
om...
> 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.
Interesting. Yeah, on the Thai rice noodle bags, they call them "rice
sticks" in English.
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.)
You mean Chaozhou (north-eastern Guangdong), right? Of "Chiu Chow" cuisine
fame. Suzhou is in Jiangsu province. In Chaozhou, they speak Fujianese
(Minnan, Hokkien, Holo, etc.).
Peter
>
> So Guaytio, K'tieu, gwai diu... all came from the Chinese for rice
> noodles.