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Bacon and Eggs Breakfast Congee Recipe for an East-West Rice Porridge. Best Recipes with Bacon. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Bacon and Eggs Breakfast Congee Recipe for a Comforting East-West Savoury Rice Porridge

Our hearty bacon and eggs breakfast congee recipe for this week’s edition of Weekend Eggs makes a comforting East-West savoury rice porridge that’s inspired partly by the classic Australian breakfast of bacon and eggs with sautéed mushrooms, and partly by Chinese and Southeast breakfast porridges with pork and boiled eggs. 

Breakfast porridges, both savoury and sweet, are, like other rice dishes, eaten right around the world. Porridges are not only made with rice, of course, but with oats, buckwheat, barley, maize, mung beans, millets, oats, semolina, and sorghum. Porridges are also not only eaten for breakfast, but for brunch and lunch, a warming winter dinner, as a sweet dessert, a late-night supper to stave off a hangover, or when we’re ill. 

Rice porridges are probably the most widely consumed porridge, eaten everywhere from Europe and the Middle East to Asia – from Portugal to Turkey, The Levant to Taiwan – yet they might just be the most ubiquitous in Asia. Originating in India – in Tamil Nadu and Kerala, plain rice porridge is called kanji, which comes from the word for ‘boiling’ – China is perhaps the country we most associate with rice porridge or congee, although I’d wager that most Asian countries have a congee.

Here in Cambodia, rice porridge is called borbor, one of Southeast Asia’s oldest rice porridges, which is often translated to English as ‘Cambodian congee’. And in Indonesia, it’s bubur. Close! In Myanmar, it’s called hsan byoke; in Laos, they have khao piak; in Vietnam, there’s cháo; and in Thailand, it’s jok. It’s juk in Korea; kayu or okayu in Japan; in Taiwan, it’s xifan or zhou, and in the Philippines, it’s lugaw. In Malaysia and Singapore, it’s congee.

Our bacon and eggs breakfast congee recipe is the latest recipe in our Weekend Eggs series. If you haven’t dropped by in a while, we revived our Weekend Eggs series on quintessential breakfast eggs dishes from around the world, which we first launched with Grantourismo over a decade ago.

Recipes recently published in the rebooted series include a Mexican migas recipe with a twist for a Migas tortilla, fried eggs breakfast taco with chorizo, crunchy potatoes and spicy chorizo oil, scrambled eggs breakfast taco recipe with avocado and chorizo, Basque fried eggs with chorizo and potatoes recipe for ‘messy eggs’, Mexico City-inspired chorizo eggs, Thai fried egg salad recipe for yam khai dao, and pesto scrambled eggs, and a Japanese rolled omelette recipe for tamagoyaki.

We’ve also published recipes for scrambled eggs with sauteed mushrooms on sourdough, soft scrambled eggs with Chinese pork and chives, Indian egg bhurji, Chinese marbled tea eggs, corn fritter breakfast burgers, Russian devilled eggs, Turkish çılbır poached eggs and menemen scrambled eggs, Calabria’s take on ‘eggs in purgatory’ with ’nduja, Thai son-in-law eggs, Thai omelette kai jiaw, Cambodian steamed eggs, and Malaysia and Singapore’s half-boiled eggs with kaya jam and toast.

Before I tell you about our bacon and eggs breakfast congee recipe, we have a favour to ask. Grantourismo is reader-funded. If you’ve cooked our recipes and enjoyed them, please consider supporting Grantourismo by using our links to buy travel insurance, rent a car or campervan or motorhome, book accommodation, or book a tour on Klook or Get Your Guide. You could also browse our Grantourismo store for gifts for food lovers, including food-themed reusable cloth face masks designed with Terence’s images.

Another option is to support our epic Cambodian cuisine history and cookbook on Patreon; or buy us a coffee, although we’ll probably use our coffee money to buy cooking ingredients for recipe testing; or buy something on Amazon, such as these cookbooks for culinary travellers, James Beard award-winning cookbooks, cookbooks by Australian chefs, classic cookbooks for serious cooks, travel books to inspire wanderlust, and gifts for Asian food lovers and picnic lovers. Now let me tell you about this bacon and eggs breakfast congee recipe.

Bacon and Eggs Breakfast Congee Recipe for a Comforting East-West Savoury Rice Porridge

Our bacon and eggs breakfast congee recipe is partly a result of lockdown boredom and partly a result of nostalgia – which explains a lot of our recipes lately, from our classic Australian café-style avocado toast with poached eggs, to my avocado pasta, both of which were born in the Eighties. But let’s face it: I also have a thing for rice porridge.

We were bound to fall in love with breakfast congee after moving to Southeast Asia a decade ago. Of course, that wasn’t the first time we’d eaten congee. That was in Australia, where we probably cooked and ate Asian cuisines about as equally as European cuisines. But it wasn’t until we moved to Southeast Asia that we ate rice porridge with more regularity.

For me, the breakfast congee ritual was a reminder of another favourite breakfast from another former home. When we lived in the Middle East, one of our favourite breakfasts was ful medames (also spelt foul medames) or stewed fava beans.

While we loved buying ful from street-side sellers – our favourite of which was in Aleppo in northern Syria – having a full ful buffet at a five-star hotel in Damascus, Beirut or Cairo was the ultimate DIY ful experience.

Beside the enormous copper pot of ful, there’d be an array of dishes – a variety of gorgeous olive oils; aromatic ground spices such as cumin and cloves; chopped tomatoes, onion, garlic, parsley, chilli peppers, and cucumbers; juicy olives and lemon quarters – so that you could customise your bowl of ful just the way you liked it.

Bacon and Eggs Breakfast Congee Recipe for an East-West Rice Porridge. Copyright © 2021 Terence Carter / Grantourismo. All Rights Reserved.

I feel the same way about the congee breakfast in Southeast Asia. While I love buying a bowl of congee or borbor or jok or chao on the street or from a small family eatery, there’s nothing quite like creating your own rice porridge from an elaborate buffet at a luxury hotel, where like the ful station in the Middle East it’s often over the top.

What’s even better? Making your own ultimate breakfast congee at home, which means starting with your own indulgent breakfast congee buffet, with generous garnishes and a whole assortment of condiments.

If you have an Asian pantry that’s anything like our pantry that will include various fish sauces and soy sauces, homemade Sriracha and chilli oil, crunchy fried garlic and shallots, sesame seeds, or even better, a homemade furikake (Japanese seasoning).                                         

And that’s how this bacon and eggs breakfast congee recipe for a comforting East-West Asian-Australian savoury rice porridge came about. Just a few tips for how to make it.

Tips to Making this Bacon and Eggs Breakfast Congee Recipe

Asian rice porridges are fairly restrained, however, our Australian bacon and eggs breakfast congee recipe takes its inspiration from a full Aussie breakfast of bacon, eggs and mushrooms (that would probably also come with a tomato, baked beans, toast etc), so it has to be literally brimming with condiments and garnishes. This is a bowl that you could easily share and there will be leftovers.

Lightly pound the lemongrass, ginger and garlic in a mortar and pestle a few times, just enough to release the aromas, not to make a paste.

There are a couple of ways to make rice porridge and rice soup – here in Cambodia, there are a few ways – and they either start with raw rice that you’ll boil with water in a pot on the stove, or with leftover steamed rice, the whole idea being that the rice porridge is a way to use up the leftover rice.

Bacon and Eggs Breakfast Congee Recipe for an East-West Rice Porridge. Copyright © 2021 Terence Carter / Grantourismo. All Rights Reserved.

Our Australian bacon and eggs breakfast congee assumes you’re starting with leftover rice – and it should be jasmine rice or a long grain rice – so you could plan to make this for breakfast the morning after you’ve made rice for another meal and make extra.

If you’re cooking your rice from scratch in a rice cooker, then follow steps one and two in this Cambodian chicken rice porridge recipe. Note that the ratio of cups of rice to water for a thin rice porridge, which locals in Cambodia would actually call a rice soup, is generally 1:10 (rice:water), however, for a thicker rice porridge it is anything from 1:7 through to 1:9. For a very filling and very creamy weekend rice porridge, I’d recommend 1:7.

Remember that the longer your rice porridge cooks, the more water it will continue to absorb, so it will keep thickening, so if you need to stretch it out, then go for 1:10 and cook it for longer. However, keep in mind that a thick rice porridge with a ratio of 1:10 that has slow cooked over a long period will taste very starchy. Reduce the time and you’ll have a less starchy rice soup.

When starting with leftover cooked jasmine rice, begin with one litre of water, then add more water as needed. Don’t forget that the longer you cook the rice porridge for, the thicker it will get as it absorbs water, which is why we only recommend cooking it until it’s hot. If you do want to make it ahead and leave it to sit on the stove for a while, then keep this in mind.

We’ve only used water here, as there’s a lot of flavour from the aromatics, seasoning, toppings, garnishes, and condiments, but you could use a stock if you preferred.

I note below that this bacon and eggs breakfast congee serves two if you’re making big bowls of rice porridge (and there will still be leftovers), however, it could also serve four to six people if you’re using medium sized bowls or small side bowls, which you could do if you’re preparing an Asian-inspired breakfast or brunch spread for guests. Remember those?!

Bacon and Eggs Breakfast Congee Recipe

Bacon and Eggs Breakfast Congee Recipe for an East-West Rice Porridge. Best Recipes with Bacon. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Bacon and Eggs Breakfast Congee Recipe

Print Recipe Rate Recipe
Our hearty bacon and eggs breakfast congee recipe for this week’s edition of Weekend Eggs makes a comforting East-West savoury rice porridge that’s inspired partly by the classic Australian breakfast of bacon and eggs with sautéed mushrooms, and partly by Chinese and Southeast breakfast porridges with pork and boiled eggs. While the Asian congees are restrained, this Australian breakfast congee, like a full Aussie breakfast, is brimming with condiments and garnishes. This is a bowl that you might want to share!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Breakfast, Brunch
Cuisine: Asian, Australian, Cambodian, Chinese, Fusion
Servings: 2
Calories: 569kcal
Author: Lara Dunston

Ingredients

  • 1 knob of ginger
  • 2 garlic cloves
  • 1 lemongrass stalk white base only
  • 1-2 litres of water (see notes)
  • 4 cups leftover cooked jasmine rice
  • 1 tsp salt
  • ½ tsp white pepper
  • 2 eggs
  • 4 slices bacon
  • 10 shiitake mushrooms small
  • spring onions finely sliced
  • furikake seasoning
  • chilli oil
Condiments
  • 1 tbsp chilli oil
  • 1 tbsp fish sauce
  • 1 tbsp fried shallots
  • 1 tbsp fried garlic

Instructions

  • Lightly pound the ginger, garlic and lemongrass in a mortar and pestle just until they break and their aromas are released, transfer them to a medium-sized soup pot filled with a litre of water, turn the heat on to high, and bring to a boil.
  • Add the leftover steamed jasmine rice to the pot, along with salt and white pepper, stir, and reduce the heat to low. Keep an eye on the rice porridge, stirring occasionally so it doesn’t stick; if necessary, add more water to the pot. You only want to heat it until it’s hot, you don’t want it mushy; it should be of a consistency that you can easily stir it with a spoon.
  • While the rice porridge is simmering, boil two eggs following this method for 5 1/2 minutes.
  • Fry the bacon. Take out 2 slices when still soft and cook the other 2 pieces until crispy. Set aside on paper towels and sauté the mushrooms whole in the fat left from the bacon. When browned a little, remove and slice the mushrooms and add back to the pan with some crushed garlic.
  • Ladle the rice porridge into bowls, place two boiled egg halves on top, and generously sprinkle on the bacon, mushrooms, spring onions, and furikake seasoning.
  • Douse with chilli oil and a little dark soy sauce and serve with condiments, such as soy sauce, fish sauce, fried shallots and fried garlic, and chilli oil, because you can never have enough chilli oil.

Nutrition

Calories: 569kcal | Carbohydrates: 57g | Protein: 18g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 193mg | Sodium: 2236mg | Potassium: 552mg | Fiber: 3g | Sugar: 3g | Vitamin A: 256IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 2mg

Please do let us know if you make our bacon and eggs breakfast congee recipe as we’d love to know how it turns out for you.

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

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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.

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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 
#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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