The kuyteav can be found at marketplace stalls, roadside vendors, restaurants and in shophouses across the country, and is distinguished by its clear broth and array of herbs, aromatics and other garnishes and condiments.

The term has cognates in other countries in Southeast Asia where Chinese immigrants settled; with hủ tiếu in Vietnamese, kway teow in Malaysia and Singapore, and kuai tiao (ก๋วยเตี๋ยว) in Thai being analogues.

Availability is the main factor in what toppings are used in kuyteav; some versions can be quite humble and basic, using only some ground pork and perhaps some dried shrimp for protein, while others can be more time-consuming and extravagant.

Finally, the Phnom Penh version of kuyteav is the most extravagant and features the most embellishments, owing to the city's historical wealth and importance.

As the pork broth is intended to be subtle rather than spicy, a plethora of optional herbs and other aromatics are always presented, allowing the diner to adjust the textures and flavours of the dish to their liking.