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Authentic Guacamole Recipe. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Authentic Mexican Guacamole Recipe Just Like Your Mexican Abuela Would Make

This authentic Mexican guacamole recipe makes a genuine Mexican guacamole of the kind your Mexican abuela (grandma) might make – the kind that’s made table-side at good restaurants in Mexico. It’s all about the creamy luscious texture, bright green colour and full flavour of perfectly ripe avocados.

I’ve been making this authentic Mexican guacamole recipe for almost 30 years, since we tasted our first genuine guacamole in Mexico City on our inaugural trip to Mexico in the mid-Nineties. We became so smitten with this sublime guacamole that was so much simpler yet far superior to the one I’d been making for a decade or longer, that upon our return to Sydney, Australia, we established a guacamole ritual.

Australians adore avocados. We grow outstanding avocados. And I’d been eating sliced avocados with salt and pepper on toast for as long as I could remember, a couple of decades before ‘smashed avo on toast’ became a thing. Yet for some reason, despite enjoying an avocado with little else but salt, whenever I made guacamole prior to that first trip to Mexico, I would mash it up with all sorts of other ingredients.

After returning from that life-changing trip to Mexico, and two months travelling around that magical country, I began making this authentic Mexican guacamole recipe, when avocados were in season, which I’d served with classic margaritas, just as we’d enjoyed the pairing at dozens of atmospheric restaurants and bars all over Mexico.

Authentic Guacamole Recipe. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

We relished reliving the experience so much, dreaming of being back in Mexico, that we established a ritual during the summer months where friends would come over on weekend afternoons for drinks and nibbles on our Potts Point balcony overlooking Sydney Harbour, and I’d make this authentic Mexican guacamole just minutes before they’d arrived. Just as they did.

Following a Cuba trip, I replaced the margaritas with mojitos. After Brazil and Chile, it was caipirinhas and pisco sours respectively. Guacamole was the only constant.

A warning: this is a very authentic Mexican guacamole recipe. It doesn’t include extraneous ingredients like pineapple, cheese and bacon. It’s all about the creamy luscious texture, the bright green colour and full flavour of perfectly ripe avocados, and the bite of chilli and ever-so-slight sourness of the lime.

Authentic Mexican Guacamole Recipe Just Like Your Mexican Abuela Would Make

This authentic Mexican guacamole recipe is super easy to make and is best served with a bowl of fresh tortilla chips and washed down with classic margaritas or micheladas. You can also top your nachos or big old bowl of chili con carne with a few spoons of this wonderful avocado dip.

If you’re making a Mexican feast for friends, fill your table with dishes of guacamole and our easy red tomato salsa, bowls of tortilla soup and plates of tacos al pastor, char-grilled corn on the cobs, a grilled corn salad, nachos, and quesadillas.

The History of Mexican Guacamole

Avocados are such a staple of the Australian diet – I’ve been eating ‘avo on toast’ since I was a kid growing up in the 1970s – that many Australians probably think the fruit originated in Australia, as I did as a child. In fact, the oldest avocado artefacts were found in Puebla, Mexico, in 10,000 BC, and there’s evidence that avocados were cultivated in southern Central America and South America over 7,000 years ago.

In Mexico, the Aztecs are credited with using avocados to create what we now know as guacamole in the 1300s. The word ‘guacamole’ derives from the Aztec ‘āhuacamolli’ which translates to avocado soup or sauce, from ‘āhuacatl’ (avocado) and ‘molli’ (sauce/concoction).

Ahuácatl also translates to testicle which is worth noting. Because while the Aztecs and other pre-Colombian peoples, who had a low-fat diet, are thought to have eaten avocados for their nutritional value and vitamins, minerals and fats, they also believed avocados were an aphrodisiac and wouldn’t allow Aztec women to leave their homes during avocado harvest.

Authentic Guacamole Recipe. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

In America’s First Cuisines, Sophie D. Coe writes that “The one recipe that we may be sure of is the Aztec ahuaca-hulli, or avocado sauce, familiar to all of us today as guacamole. This combination of mashed avocados, with or without a few chopped tomatoes and onions, because the Aztecs used New World onions, and with perhaps some coriander leaves to replace New World coriander… is the pre-Columbian dish most easily accessible to us.”

From Mexico, guacamole is thought to have travelled to Spain with the conquistadors who became smitten with avocados after appreciating their status among the Aztecs. In the USA, American farmers in California in 1915 are credited with renaming the fruit, previously called the ‘alligator pear’, the avocado.

Although the first reference to guacamole in the USA appears to be in the San Antonio Light in 1911 in a story on the ‘Mexican Fiesta for Carnival’ which stated that “At the Mexican restaurants on Haymarket Square during the entire week, such delicacies as… enchiladas, tamales, chiles, reyones, chili con carne, guacamole and tortillas will be served.”

Tips to Making this Authentic Mexican Guacamole Recipe

I have to confess that over the years, from time to time, I would tweak this delicious mashed avocado dip a little. For instance, for a while I added a little sour cream. Then finely chopped red capsicum. I also tried sweet corn kernels. But I’ve always returned to this simple, authentic Mexican guacamole recipe made with just a handful of ingredients to allow the fresh creamy flavours of the avocados shine through.

Where my recipe differs to an even more authentic recipe by Mexican cuisine authority, Diana Kennedy, author of The Art of Mexican Cooking, is that I use red onions instead of white onions, as I prefer their sweetness and colour.

How you combine the ingredients – whether you mash them together with a fork or use a Mexican mortar and pestle called a molcajete – is a subject much-debated among Mexican chefs, cooks and foodies.

One chef we interviewed in Mexico City, Martha Ortiz of Dulce Patria, told us that it was essential to make guacamole with a molcajete, while a cooking instructor we did a Mexican cooking class with in San Miguel de Allende was adamant that it was not necessary. She insisted that the molcajete should only be used for dry not wet ingredients.

As most our readers outside Mexico probably won’t have a molcajete sitting on their kitchen shelf, the instructions that follow call for a fork. However, you could also try an Asian-style granite mortar and pestle.

Whatever you use, make sure you don’t mash the avocado too much and definitely don’t put it in a blender. While the guacamole should be creamy, it should be chunky not smooth, and should retain some lumpy bits of avocado.

The key to a truly great guacamole is the quality and freshness of the ingredients, which should be at their best. Look for ripe Hass avocados (the ones with the rough dark green-purple-black skin) and if you can’t find them ripe, buy hard avocados and let them ripen for 2-3 days on a sunny window sill rather than buy soft avocados that are probably bruised.

Make sure your tomatoes are also bright red, firm and sweet, and the coriander (cilantro to our American readers) is as fresh as it gets with a strong fragrance.

To retain the freshness and bright green colour of the guacamole, don’t make it hours before serving it and don’t refrigerate it unless you absolutely have to. And if you have to pop it in the fridge for a while, then add a little lime juice.

In good restaurants in Mexico City, guacamole is made table-side or in the kitchen immediately before serving. It should also be eaten right away. Because it’s such a cinch to make, I have always waited until my friends arrived to make it.

It’s so easy to whip together that you can prep it while you chat and sip a Margarita. Most of our favourite Mexican restaurants made it to order, right at the side of your table, which is how fresh it should be.

I am rarely left with half an avocado. I’d rather add it than return it to the fridge. But if you are left with a half, my friends swear by this nifty avocado keeper for storing cut avocado halves. 

Authentic Mexican Guacamole Recipe

Authentic Guacamole Recipe. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Authentic Mexican Guacamole Recipe

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Over the years I’ve tried different variations of this delicious avocado dip but I’ve always returned to my favourite recipe, a simple, authentic Mexican guacamole recipe made with just a handful of ingredients to allow the creamy texture and fresh flavour of perfectly ripe avocados shine.
Prep Time: 10 minutes
Total Time: 10 minutes
Course: Dip
Cuisine: Mexican
Servings: 1 bowl
Calories: 683kcal
Author: Lara Dunston

Ingredients

  • 2 large avocados black-skinned Haas avocados if you can get them
  • Juice of 1 lime optional
  • ¼ red onion although white will do too, we prefer red, finely diced
  • handful of coriander/cilantro
  • ½ to mato finely diced
  • 1 chile Serrano if you can get it, though I know jalapeno will have to suffice for many people not living in Mexico or the USA, finely diced
  • salt preferably good quality sea salt

Instructions

  • Slice the avocados in half, remove the seeds, scoop out the avocado flesh, and pop it into a bowl.
  • Add a little lime juice now if you are going to eat the guacamole immediately (and you should) – if you’re not, don’t. The liquid of the juice rises to the top if it sits in the fridge, which is not nice at all.
  • Add the onion, tomato and coriander/cilantro, chile, and salt to taste.
  • Mash all ingredients together until everything is combined. Simple as that.
  • If you prefer a smooth consistency continue to mash, but appreciate that you’ll be working at it for a while. I personally like my guacamole as it's made in Mexico, creamy yet chunky, with lumps of avocado pieces. Whatever you do, don’t blend.
  • Scoop your guacamole into a bowl.
  • Garnish with roughly chopped coriander/cilantro or a few springs.
  • Serve with a bowl of plain corn tortilla chips on the side.

Nutrition

Calories: 683kcal | Carbohydrates: 43g | Protein: 10g | Fat: 59g | Saturated Fat: 9g | Sodium: 36mg | Potassium: 2281mg | Fiber: 29g | Sugar: 8g | Vitamin A: 1530IU | Vitamin C: 115.3mg | Calcium: 48mg | Iron: 2.7mg

Originally published in September 2010, during our stay in San Miguel de Allende, Mexico, this post has been reformatted, updated and republished in November 2017.

Note: this post contains some Amazon affiliate links. Any purchases you make earn us a small commission.

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About Lara Dunston

A travel and food writer who has experienced over 70 countries and written for The Guardian, Australian Gourmet Traveller, Feast, Delicious, National Geographic Traveller, Conde Nast Traveller, Travel+Leisure Southeast Asia, DestinAsian, TIME, CNN, The Independent, The Telegraph, Sunday Times Travel Magazine, AFAR, Wanderlust, International Traveller, Get Lost, Four Seasons Magazine, Fah Thai, Sawasdee, and more, as well as authored more than 40 guidebooks for Lonely Planet, DK, Footprint, Rough Guides, Fodors, Thomas Cook, and AA Guides.

Reader Interactions

Comments

  1. Susan K says

    December 6, 2017 at 3:49 pm

    I’ve tried several guac recipes and this is by far the closest to my memory of it in Mexico City, just fantastic.5 stars

  2. Lara Dunston says

    February 4, 2018 at 11:53 am

    Hi Susan, that’s what we love to hear! Thank you so much for dropping by!

  3. Trevor says

    May 16, 2020 at 12:57 pm

    This was ace. Loved this and the chilli con carne and salsa. Did not have any leftover for the ultimate nachos so had to hunt for more avos to make this, it was that good.5 stars

  4. Lara Dunston says

    May 16, 2020 at 1:28 pm

    We are so thrilled to hear this. We put a lot of effort into our recipes, it really makes our day to get this feedback. Thanks so much for dropping by!

  5. angela says

    October 7, 2020 at 10:08 pm

    Larita! This is the best! It’s just like I have when I go to Mexico. i go batshit crazy when I see sour cream and homous and other stuff added here in the US! Gracias for spreading the word amiga! X5 stars

  6. Lara Dunston says

    October 7, 2020 at 10:39 pm

    Hola Angela, muchas gracias! I try. I hate all those extra ingredients in guacamole too. Completely unnecessary. Speaking of hummus, it’s the same. We much prefer the authentic versions we used to eat and make when we lived in the Middle East, but it drives me a little too when people add beetroot and the like. It shouldn’t be called hummus, it should be called a beetroot tahini dip. I have to confess, though, that 30 years ago I was also guilty of adding sour cream to my guacamole, but I think it may have been because I was a poor university student and wanted to make it stretch amongst guests. Fortunately I saw the light after our first trip to Mexico. Thanks for dropping by!

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About Grantourismo

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 
#blackcat #blackcatsofinstagram #picoftheday 
#christmas #christmastree #xmas #merrychristmas #happychristmas #cambodia #siemreap
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

#siemreap #cambodia #asia #travel #instatravel #traveldeeper #slowtravel #localtravel #experientialtravel #exploremore #neverstopexploring #goexplore #igtravel #angkorwat #angkor #temple #temples #angkorwithoutcrowds #unesco #unescoworldheritagesite #unescoworldheritage #archaeology #archaeologicalsite #traveladdict #beautifuldestinations #beautifulplaces #travelgram #wanderlust #picoftheday📷 #grantourismotravels.
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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