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Thai Beef Massaman Curry Recipe. How to Make this Rich Complex Southern Thai Curry. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Authentic Beef Massaman Curry Recipe – How to Make this Rich Complex Southern Thailand Curry

An authentic beef Massaman curry from Southern Thailand is one of our most favourite kinds of Thai curries – years before we moved to Bangkok and went to Thailand for holidays, we’d be dreaming of eating this rich complex curry – so there was no doubt I’d get around to making it sooner or later as part of our Year of Asian Cookbooks project.

It’s the earthiness of Southern Thailand’s Beef Massaman curry that makes this the most moreish of all Thai curries. While the prep list is long and the cooking time requires the patience of a saint, it’s by far the most rewarding Thai curry to make.

While writing up the Geng Gari Gai recipe for an aromatic chicken curry courtesy of Chef David Thompson I recalled that he always used to have a chicken Massaman curry (also spelt Mussaman and Matsaman) on his Nahm restaurant menu and not the beef that I always associated with this flavourful curry.

On our recent visit to the chef’s Bangkok restaurant to interview him for some stories we’re working on, David told me that chicken was more commonly used in the curry outside of restaurants. I was always skeptical of the chicken version until I tasted David’s – it was brilliant – but I still preferred the slow-cooked beef version when I cooked at home.

Authentic Beef Massaman Curry Recipe – How to Make this Rich Complex Southern Thailand Curry

There are different stories as to how this ‘foreign’ curry ended up a staple curry in the Thai cooking cannon. The most exotic story suggests it travelled from Persia to the Court of Ayutthaya in the sixteenth century. Another story goes that it was brought to southern Thailand by Arab or Indian traders.

The use of popular Middle Eastern spices like cardamom and cloves is an indication of that ‘foreign’ influence, although in the present day recipes the use of Thai cardamom instead of Indian is preferred by most chefs because of its more subtle flavour. And let’s not forget that cardamom has long been a Cambodian specialty since way before the Thais (Tais) were in the region.

Thai Beef Massaman Curry Recipe. How to Make this Rich Complex Southern Thai Curry. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Perhaps another indication of Massaman curry’s roots in India, Persia (now Iran) or the Arab world is the version that uses lamb instead of chicken or beef. This recipe by Chef Ian Kittichai from his Issaya Siamese Club cookbook is one of my favourite lamb versions as he uses lamb shanks.

You get the delicious flavour from the bones in the sauce and the lovely fall-off-the-bone tenderness in the meat that’s so desirable when making this dish.

Of course, being in Cambodia, lamb shanks are neither in the markets nor the supermarkets and is a special order item from a local restaurant wholesalers we occasionally sneak into, so I’ve used local beef instead and given how tough it is, I’ve cooked it for a really, really, long time.

While the recipe we use is based on chef Ian Kittichai’s Massaman curry, I have incorporated tips from David Thompson’s Massaman curry recipe in his Thai Food cookbook as several things stand out.

Tips to Making this Authentic Beef Massaman Curry Recipe

While shrimp paste is almost mandatory in Thai curries, David uses no shrimp paste in his Massaman recipes, perhaps as a nod to the true origins of the dish.

David also prefers to use cassia bark rather than cinnamon, which he says has a “richer and oilier flavour” that’s very well suited to such a powerful dish.

A quick note on toasting spices as Chef Kittichai roasts all of them off at once in this recipe. I have always wondered why chefs like David Thompson roast off all the spices separately, adding a lot of time to the making the dish.

The answer was obvious when I asked David why he did it: “because they all take different amounts of time to roast,” he answered dryly. Of course.

Thai Beef Massaman Curry Recipe. How to Make this Rich Complex Southern Thai Curry. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Another thing to note in this recipe is the amounts of tamarind juice and fish sauce used. While Chef Kittiachai always says to add half the amounts of ‘seasoning’ (generally meaning things like fish sauce, tamarind or palm sugar) to begin to achieve the right balance, or rot chart in Thai, the amounts listed, in my opinion, are greater than necessary.

I would start with a couple of tablespoons of both the tamarind juice and fish sauce and adjust as necessary as you go. As I have learnt from watching David at work in the kitchen on several occasions, perfecting a dish’s seasoning is really up to the individual chef.

As the flavours develop in a dish such as this over a couple of hours, you need to make sure you taste it often and adjust the seasoning to suit your palate – the recipe is a guide to get you to the point where you can make it your own.

Note that there is three separate steps for this beef Massaman Curry recipe and the recipe is broken up into those sections. Note that you can make the beef Massaman Curry paste in advance.

Authentic Beef Massaman Curry Recipe

Thai Beef Massaman Curry Recipe. How to Make this Rich Complex Southern Thai Curry. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Authentic Beef Massaman Curry

Print Recipe Rate Recipe
This recipe is in three stages with three sets of ingredients and instructions; the curry paste, the curry base and the final stages of bringing the curry together.
Prep Time: 1 hour
Cook Time: 3 hours
Total Time: 4 hours
Course: Curry
Cuisine: Thai
Servings: 8
Calories: 406kcal
Author: Terence Carter

Ingredients

Ingredients for the curry paste
  • 6 g coriander seeds
  • 6 g cumin seeds
  • 15 g coarse sea salt
  • 1.5 g white peppercorns
  • 30 g dried red finger chilli peppers
  • 120 g lemongrass finely sliced
  • 120 g shallots finely chopped
  • 30 g garlic cloves
  • 15 g galangal finely sliced
  • 3 g kaffir lime zest grated
  • 1 g kaffir lime leaves finely chopped
  • 20 g Thai shrimp paste
  • 6 g coriander root
  • 1 g white cardamom
  • 3 g cinnamon sticks
  • 1 g cloves
  • 30 ml vegetable oil
  • 0.7 g nutmeg grated
Ingredients for the curry base
  • 120 g Nam Phrik Kaeng Matsaman Matsaman Curry Paste, see above ingredients
  • 100 ml vegetable oil
  • 1 litre coconut milk
  • 250 ml water
  • 80 g palm sugar
  • 300 ml tamarind juice*
  • 150 ml fish sauce*
  • 20 Thai cardamom whole
  • 20 g cinnamon sticks whole
Ingredients for the final curry
  • 800 g beef shank or flank
  • 30 ml vegetable oil
  • 100 g potatoes cubed and roasted or deep fried
  • 50 g small shallots whole, peeled and roasted or deep fried
  • 2 g coriander sprigs

Instructions

Instructions for the curry paste

  • In a dry pan, combine the coriander seeds, cumin seeds, white cardamom, cinnamon, cloves, white peppercorns, dried red finger chilli peppers and coarse sea salt and cook over moderate heat until the chillis brown. Place the spices in a mortar and finely grind or use a food processor and blend until smooth.
  • Wrap shrimp paste in a section of banana leaf (or foil) and roast the parcel in a frying pan for one minute on each side. Remove shrimp paste from the parcel and set aside.
  • Pour oil in a pan and sauté shallots, garlic cloves, galangal, lemongrass, kaffir lime leaves and Thai shrimp paste until slightly browned. Remove the mixture from the heat.
  • When cool, place in a mortar with the ground spices, and add the nutmeg, coriander roots and lime zest and finely grind or use a food processor and blend until smooth.

Instructions for the curry base

  • In a saucepan, heat the curry paste and oil over high heat.
  • Add coconut milk and water and cook until boiling.
  • Reduce to medium heat, stir in palm sugar, tamarind juice, fish sauce, Thai cardamom and cinnamon sticks.

Instructions for the final curry

  • In a hot pan, add oil and sear off the beef pieces.
  • In a pan, bring Matsaman Curry to a boil.
  • Add beef to the curry and cook for two hours at a simmer.
  • The beef should be tender enough to pull apart with a fork, if not keep cooking for another hour or so.
  • When the beef is ready, remove from heat and garnish with coriander sprigs.
  • Serve with steamed jasmine rice on the side.

Notes

Note that this curry can be stored in an airtight container in the refrigerator for up to five days.

Nutrition

Calories: 406kcal | Carbohydrates: 35g | Protein: 19g | Fat: 24g | Saturated Fat: 17g | Cholesterol: 52mg | Sodium: 2361mg | Potassium: 632mg | Fiber: 6g | Sugar: 15g | Vitamin A: 85IU | Vitamin C: 8.7mg | Calcium: 122mg | Iron: 5.5mg

 

This post is the latest in our A Year of Asian Cookbooks series. The last post was on a Southern Thailand Geng Gari Gai Aromatic Chicken Curry Recipe, courtesy of Chef David Thompson of Nahm Bankok.

Support our Cambodia Cookbook & Culinary History Book with a donation or monthly pledge on Patreon.

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About Terence Carter

Terence Carter is an editorial food and travel photographer and infrequent travel writer with a love of photographing people, places and plates of food. After living in the Middle East for a dozen years, he settled in South-East Asia a dozen years ago with his wife, travel and food writer and sometime magazine editor Lara Dunston.

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Comments

  1. Heather says

    April 5, 2014 at 4:17 pm

    Massaman curry is one of my favourites. It’s fragrant, the flavours are deeply complex, and it doesn’t burn your mouth down. Terrific recipe, thank you, I will try it!5 stars

  2. Terence Carter says

    April 5, 2014 at 6:17 pm

    Thanks Heather, it’s still my favourite too, after all these years of eating and cooking it…
    Good luck and leave a comment after you’ve made it.
    Cheers,
    T

  3. Matt says

    April 9, 2014 at 3:27 pm

    Oh man beef Massaman is one of my all time favorite dishes. I usually go for the higher coconut milk curries, but when you’re in the mood, there’s nothing better. Thanks for sharing!

  4. James says

    April 13, 2014 at 1:59 am

    The potatoes in a massaman curry, along with the sweet and not-so-spicy character makes it one of my favourite Thai curries!

  5. Rob says

    June 4, 2014 at 2:31 pm

    This looks like a delicious version of the always tasty Massaman Curry – We would certainly like to give this recipe a try. Thanks for sharing it!5 stars

  6. Terence Carter says

    June 4, 2014 at 4:32 pm

    Cheers Rob, let us know how it turns out.
    T

  7. Chris Wotton says

    July 27, 2014 at 4:56 pm

    Definitely agree with your warning on the fish sauce front – I can’t believe that 150ml of the stuff would leave this curry edible, let alone with a good balance of flavours…

  8. Fee says

    June 13, 2017 at 11:19 pm

    I am so glad you made note of slowly adding the Tamarind juice and fish sauce to taste rather than just giving a straight measurement. I was definitely able to tailor this to my taste.5 stars

  9. Lara Dunston says

    July 15, 2017 at 9:38 am

    Fantastic! It’s a must, because not everyone likes the sour-sweet tamarind and fish sauce is definitely an acquired taste.

  10. linda says

    October 26, 2017 at 9:18 am

    I have been cooking this recipe for a few months now. Absolutely amazing. Keep adjusting and almost have it exact. Love beef massaman and love this recipe. Nice to see the real deal and not a shop bought paste in a recipe. thank you. Thanks for sharing and so glad i found it!!!!! Want to rate it a 5 but the 5th star wont let me!!!

  11. Terence Carter says

    October 26, 2017 at 11:07 am

    Thanks Linda,
    Great to hear, it’s a pretty involved dish but worth the effort to make a batch.

    Sorry about the recipe ranking, it’s going to be updated soon.

    T

  12. Kerry says

    May 12, 2018 at 1:18 pm

    This was a really complex dish to make! But it sure was worth it. Thanks for the recipe – it’s the most complete one I’ve tried.5 stars

  13. Terence Carter says

    May 12, 2018 at 1:21 pm

    Thanks Kerry. It’s definitely worth the time – that’s why we always make a big batch of it!

  14. Linda says

    February 18, 2020 at 6:41 pm

    Hi, I’ve just made it again and made a bigger batch. It’s so good after a couple of days in the fridge!
    Cheers!5 stars

  15. Terence Carter says

    February 18, 2020 at 6:43 pm

    I agree, it’s worth the effort!
    Cheers
    T

  16. Warren Cuschieri says

    January 6, 2021 at 4:38 pm

    Absolutely loved this dish ! I made the 2nd batch of curry paste last weekend and had forgot how seriously good this was from the first time round ! Will be looking for all your other Recipes Terence ! It did have some work put into it but it was fun all round and just the way an authentic recipe should be !

    Keep up the great work..5 stars

  17. Terence Carter says

    January 6, 2021 at 6:15 pm

    Hi Warren,
    Thanks for that. It is a daunting ingredient and prep list!
    Happy it worked out.
    As you like that one try these next:
    Northern Thai Pork Belly Curry Recipe (Gaeng Hang Lay Moo)
    Aromatic Chicken Curry Recipe From Southern Thailand (Geng Gari Gai)

    Cheers
    T

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Lara and Terence are an Australian-born, Southeast Asia-based travel and food writers and photographers who have authored scores of guidebooks, produced countless travel and food stories, are currently developing cookbooks and guidebooks, and host culinary tours and writing and photography retreats in Southeast Asia.
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Still looking for Christmas cooking inspo? Check o Still looking for Christmas cooking inspo? Check out our seafood recipe collection, especially if you celebrate Christmas on Christmas Eve with a fish focused meal in the Southern Italian tradition, transformed by Italian-Americans into the Feast of the Seven Fishes, or like Australians, who celebrate Christmas in the sweltering summer, feast on seafood for Christmas Day lunch, we’ve got lots of easy seafood recipes for you.

Our recipes include a classic prawn cocktail, blini with smoked salmon, a ceviche-style appetiser, and devilled eggs with caviar. We’ve also got recipes for fish soup, seafood pies and pastas, salmon tray bake, and crispy salmon with creamy mashed potatoes.

You’ll find the recipes here: https://grantourismotravels.com/seafood-recipes-for-christmas-eve-and-christmas-day-menus/
(Link in bio if you’re seeing this on IG)

Merry Christmas if you’re celebrating!! 

#christmas #christmasfood #seafood #fish #recipes #christmasrecipes #foodstagram #foodblogger #food #foodlover #igfood #picoftheday #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #grantourismo #grantourismotravels #xmas #merrychristmas #happychristmas
If you’re still looking for food inspo for Chris If you’re still looking for food inspo for Christmas Eve or Christmas Day meals, my smoked salmon ‘carpaccio’ recipe is one of dozens of recipes in this compilation of our best Christmas recipes (link below). 

The Christmas recipe compilation includes collections of our best Christmas breakfast recipes, best Christmas brunch recipes, best Christmas starter recipes, best Christmas cocktails, best Christmas dessert recipes, and homemade edible Christmas gifts and more.

My smoked salmon carpaccio recipe makes an easy elegant appetiser that’s made in minutes. If you’re having guests over, you can make the dish ahead by assembling the salmon, capers and pickled onions, and refrigerate it, then pour on the dressing just before serving. 

Provide toasted baguette slices and bowls of additional capers, pickles and dressing, so guests can customise their carpaccio. And open the bubbly!

You’ll find that recipe and many more Christmas recipes here: https://grantourismotravels.com/best-christmas-recipes/ (link in bio if you’re seeing this on IG)

Merry Christmas!! X

#christmas #christmasfood #recipes #christmasrecipes #foodstagram #salmon #smokedsalmon #foodblogger #food #foodlover #igfood #picoftheday #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels 
#xmas #merrychristmas #happychristmas
If you haven’t visited our site in a while, I sh If you haven’t visited our site in a while, I shared a collection of recipes for homemade edible Christmas gifts — for condiments, hot sauces, chilli oils, a whole array of pickles, spice blends, chilli salt, furakake seasoning, and spicy snacks, such as our Cambodian and Vietnamese roasted peanuts. 

I love giving homemade edibles as gifts as much as I love receiving them. Who wouldn’t appreciate jars filled with their favourite chilli oils, hot sauces, piquant pickles, and spicy peanuts that loved-ones have taken the time to make? 

Aside from the gesture and affordability of gifting homemade edibles, you’re minimising waste. You can use recycled jars or if buying new mason jars or clip-top Kilner jars, you know they’ll get repurposed.

No need for wrapping, just attach some Christmas baubles or tinsel to the lid. I used squares of Cambodian kramas (cotton scarves), which can be repurposed as napkins or drink coasters, and tied a ribbon or two around the lids, and attached last year’s Christmas tree decorations to some.

You’ll find the recipes here: https://grantourismotravels.com/homemade-edible-christmas-gifts/ (link in bio if you’re seeing this on IG)

Yes, that’s Pepper... every time there’s a camera around... 

#christmasgiftideas #ediblegifts ##christmasfoodgifts #foodgifts #giftideas #homemadegifts #christmasfood #ediblegiftideas #hotsauce #chillisauce #sriracha #pickles #homemadepickles #recipes #foodstagram #foodblogger #food #foodlover #igfood 
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This crab omelette is a decadent eggs dish that’ This crab omelette is a decadent eggs dish that’s perfect if you’re just back from the fish markets armed with luxurious fresh crab meat. It’s a little sweet, a little spicy, and very, very moreish.

Our crab omelette recipe was one of our 22 most popular egg recipes of 2022 on our website Grantourismo and it’s no surprise. It’s appeared more times than any other egg recipes on our annual round-ups of most popular recipes since Terence launched Weekend Eggs when we launched Grantourismo in 2010.

If you’re an eggs lover, do check out the recipe collection. It includes egg recipes from right around the world, from recipes for classic kopitiam eggs from Singapore and Malaysia and egg curries from India and Myanmar to all kinds of egg recipes from Thailand, Japan, Korea, China, Mexico, USA, Australia, UK, and Ireland.

And do browse our Weekend Eggs archives for further eggspiration (sorry). We have hundreds of egg recipes from the 13 year-old series of recipes for quintessential egg dishes from around the world, which we started on our 2010 year-long global grand tour focused on slow, local and experiential travel. 

We’re hoping 2023 will be the year we can finally publish the Weekend Eggs cookbook we’ve talked about for years based on that series. After we can find a publisher for the Cambodia cookbook of course... :( 

Recipe collection here (and proper link to Grantourismo in our bio):
https://grantourismotravels.com/22-most-popular-egg-recipes-of-2022-from-weekend-eggs/

If you cook the recipe and enjoy it please let us know — we love to hear from you — either in the comments at the end of the recipe or share a pic with us here.

#recipe #recipes #eggs #eggslover #breakfasteggs #WeekendEggs #egg #breakfast #brunch #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #lookingforapublisher #writingacookbook  #grantourismo #grantourismotravels
I’m late to share this, but a few days ago Angko I’m late to share this, but a few days ago Angkor Archaeological Park, home to stupendous Angkor Wat, pictured, celebrated 30 years of its UNESCO World Heritage listing. 

That’s as good an excuse as any to put this magnificent, sprawling archaeological site on your travel list this year.

While riverside Siem Reap, your base for exploring Angkor is bustling once more, there are still nowhere near the visitors of the last busy high season months of December-January 2018-2019 when there were 290,000 visitors. 

Last month there were just 55,000 visitors and December feels a little quieter. A tour guide friend said there were about 150 people at Angkor Wat for sunrise a few days ago.

If you’re looking for tips to visiting Angkor, Siem Reap and Cambodia, just ask us a question in the comments below or check Grantourismo as we’ve got loads of info on our site. Click through to the link in the bio and explore our Cambodia guide or search for ‘Angkor’. 

And please do let us know if you’re coming to Siem Reap. We’d love to see you here x

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Our soy ginger chicken recipe will make you sticky Our soy ginger chicken recipe will make you sticky, flavourful and succulent chicken thighs that are fantastic with steamed rice, Chinese greens or a salad, such as a Southeast Asian slaw. 

The chicken can be marinated for up to 24 hours before cooking, which ensures it’s packed with flavour, then it can be cooked on a barbecue or in a pan.

Terence’s soy ginger chicken recipe is one of our favourite recipes for a quick and easy meal. I love the sound of the sizzling thighs in the pan, and the warming aromas wafting through the apartment. 

It’s amazing how such flavourful juicy chicken thighs come from such a quick and easy recipe.

Recipe here (and proper link to Grantourismo in our bio): https://grantourismotravels.com/soy-ginger-chicken-recipe/

If you cook it and enjoy it please let us know — we love to hear from you — either here or in the comments at the end of the recipe on the site or share a pic with us x 

#recipe #recipes #chicken #soygingerchicken #asianfood #southeastasianfood #igfood #igfoodie #cooking #cookingtime #recipe #recipes #comfortfood #foodblog #food #foodstagram #healthyfood #instafood #healthy #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels
Who can guess the ingredients and what we’re mak Who can guess the ingredients and what we’re making with my market haul from Psar Samaki in Siem Reap — all for a whopping 10,000 riel (US$2.50)?! 

Birds-eye chillies thrown in for free! They were on my list but the seller I spent most at (5,000 riel!) scooped up a handful and slipped them into my bag. She was my last stop and knew what I was making.

My Khmer is poor, even after all our years in Cambodia, as I don’t learn languages with the ease I did in my 20s, plus I’m mentally exhausted after researching and writing all day. I have a better vocabulary of Old and Middle Khmer than modern Khmer from studying the ancient inscriptions for the Cambodian culinary history component of our cookbook I’m writing.

So when one seller totalled my purchases I thought she said 5,000 riel but she handed back 4,500 riel! The sum total of two huge bunches of herbs and kaffir lime leaves was 500 riel.

Tip: if visiting Siem Reap, use Khmer riel for local shopping. We’ve mainly used riel since the pandemic started— rarely use US$ now as market sellers quote prices in riels, as do local shops and bakeries, and I tip tuk tuk drivers in riels. I find prices quoted in riels are lower.

Psar Samaki is cheaper than Psar Leu, which is cheaper than Psar Chas, as it’s a wholesale market, which means the produce is fresher. I see veggies arriving, piled high in the back of vehicles, with dirt still on them — as I did on this trip. 

The scent of a mountain of incredibly aromatic pineapples offloaded from the back of a dusty ute was so heady they smelt like they’d just been cut. More exotic European style veggies arrive by big trucks in boxes labelled in Vietnamese (from Dalat) and Mandarin (from China), such as beautiful snow-white cauliflower I spotted.

Note: the freshest produce is sold on the dirt road at the back of the market.

#cambodia #siemreap #foodwriter #foodblogger #foodphotography #igfood #foodstagram #instafood #instafoodie #foodie #instadaily #picoftheday #market #siemreapmarket #psarsamaki #marketfresh #vegetables #healthyfood #marketshopping #traveltips #foodtravel #culinarytravel #localtravel #cooking #cookingtime #curry #homemade #currypaste #grantourismotravels
My Vietnamese-ish meatballs and rice noodles recip My Vietnamese-ish meatballs and rice noodles recipe makes tender meatballs doused in a delightfully tangy-sweet sauce, sprinkled with crispy fried shallots, with carrot-daikon, crunchy cucumber and fragrant herbs. 

The dish is inspired by bún chả, a Hanoi specialty, but it’s not bún chả. No matter what Google or food bloggers tell you. Names are important, especially when cooking and writing about cuisines not our own.

This is an authentic bún chả recipe:  https://grantourismotravels.com/vietnamese-bun-cha-recipe/ You’ll need to get the outdoor BBQ/grill going to do proper smoky bún chả meat patties (not meatballs).

My meatball noodle bowl is perhaps more closely related to dishes such as a Central Vietnam cousin bún thịt nướng (pork skewers on rice noodles in a bowl) and a Southern relation bún bò Nam Bộ (beef atop rice noodles, sprinkled with fried shallots (Nam Bộ=Southern Vietnam) though neither include meatballs. 

Xíu mại= meatballs although they’re different in flavour to mine, which taste more like bún chả patties. Xíu mại remind me of Southern Italian meatballs in tomato sauce.

In Vietnam’s Mekong Delta, home to millions of Khmer, there’s bánh tằm xíu mại. Bánh tằm=silk worm noodles. They’re topped with meatballs, cucumber, daikon, carrot, fresh herbs, crispy fried onions. Difference: cold noodles doused in a sauce of coconut cream and fish sauce. 

Remove the meatballs, add chopped fried spring rolls and it’s Cambodia’s banh sung, which is a rice noodle salad similar to Vietnam’s bún chả giò :) 

Recipe here: (link in bio) https://grantourismotravels.com/vietnamese-meatballs-and-rice-noodles-recipe/

For more on these culinary connections you’ll have to wait for our Cambodian cookbook and culinary history. In a hurry to know? Come support the project on Patreon. (link in bio)

#recipe #recipes #vietnamesefood #cambodianfood #asianfood #southeastasianfood #ricenoodles #rice #noodlebowl #meatballs #igfood #igfoodie #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #writingacookbook #writingacambodiancookbook #patreon #patreoncreator #grantourismo
It is pure coincidence that Pepper’s eye colour It is pure coincidence that Pepper’s eye colour matches the furnishings of our rented apartment. So, no, I did not colour-coordinate the interiors to match our cat’s eyes. 

I keep getting DMs from pet clothing brands wanting to “partner” with Pepper and send her free cat clothes and cat accessories. Although she did wear a kerchief for a few years in her more adventurous fashion-forward teenage years, I cannot see this cat in clothes now, can you? 

#pepper #blackcat #blackcats #blackcatsofinstagram #blackcatsrule #blackcatsmatter #cat #cats #catsofinstagram #catstagram #catlover #catlovers #catlove #catoftheday #catphoto #catpic #catpics #cambodiancat #cambodiancatsofinstagram #catlife #catloversclub #catoftheday #catgram #catstagram #cats_of_instagram #catphotography #catsofig #catsoftheworld #catsofinsta #cats🐱 #siemreap #cambodia

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