Penang koay teow th’ng can be divided into three major types: the pork version, the duck-meat, and the less-common chicken version. This very popular stall at Lorong Ngah Aboo sells the latter version. It opens early in the morning around 7.30am but it’s off-days are not fixed. Last Friday when I went down there, it was closed
Using charcoal brazier to simmer their duck-pork broth.
“Koay teow th’ng” - flat rice noodles in a light pork-duck consommé is of Teochew (Chaozhou/Chiuchow) origins. In Vietnam, it’s known as “Hu Tieu Nam Vang” and tastes 95% the same as Penang’s. “Hu Tieu Nam Vang” basically means “koay teow from Phnom Penh” - as itinerant Teochew vendors from Phnom Penh, Cambodia, introduced this dish to the Vietnamese.
The Teochews also cannot do without their fishballs:
This very popular stall is located at the small Lorong Ngah Aboo, off Kimberley Street, near Carnarvon Street. Come early as they sell out before 11am.