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.
Poh Lay Duck Meat Koay Teow Soup (寶麗鴨肉粿條湯)
Lorong Ngah Aboo, off Kimberley Street, 10100 Penang, Malaysia
Operating hours: 7.30am to 11.30am, Tue to Sun. Mondays off.