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Best Vegan Curry Recipe With Baby Corn and Carrots Even Non Vegans Will Love. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Best Vegan Curry Recipe With Baby Corn and Carrots That Even Non-Vegans Will Love

Our best vegan curry recipe with fresh baby corn, baby carrots and shallots makes a vegan dish that’s so delicious even non-vegans will love it. It’s a rich gently-spiced, coconut-cream based Southeast Asian vegan curry that can be made as either a vegan Thai yellow curry or a vegan Cambodian curry.

My best vegan curry recipe makes a delicious Southeast Asian style vegan curry with baby corn, baby carrots and shallots that is so good that even non-vegans will love it too. It’s not only an easy vegan curry recipe to make – although it will give your arms a good work-out if you’re not used to using a mortar and pestle – it’s also a very versatile recipe.

Our best vegan curry recipe can be made as a vegan Thai yellow curry or a vegan Cambodian curry depending on the paste you make – or buy. This is a rich and creamy curry, however, if you’re counting calories, you can lighten it by using coconut milk instead of coconut cream.

You can bump up the heat by adding more chilli to the paste or curry – or leave the chillies out if you like spice but not heat. You could swap out the vegetables for whatever veggies are in season – or in your fridge. Vegetarians could even garnish the curry with a couple of halved soft-boiled eggs. I’ll tell you more about our best vegan curry recipe below.

If you make and like my best vegan curry recipe, please do browse our other Cambodian recipes and archive of recipes from Southeast Asia and beyond, share a link to Grantourismo with your family and friends who love to cook, and sign up to our newsletter. If you’re a regular visitor, please consider supporting Grantourismo so we can continue to provide more recipes for you.

We’ve compiled numerous ways to support Grantourismo here and they include making a donation or monthly pledge to our original, first-of-its-kind Cambodian culinary history and cookbook project on the Patreon platform, and shopping our Grantourismo online store on Society6 – we have everything from gifts for foodies to food-themed face masks. If you can’t support, don’t worry we understand, it’s been a tough year. Please tell your friends about our site. Now let me tell you about my best vegan curry recipe.

Best Vegan Curry Recipe With Baby Corn and Baby Carrots That Even Non-Vegans Will Love

My best vegan curry recipe with crunchy baby carrots, baby carrots, shallots, and whole garlic makes a vegan dish that’s so delicious even non-vegans will love it – which should indicate that I am not a vegan. I am what Alice Zaslavsky, author of the vegetable-driven cookbook In Praise of Veg, would called “vegetable-forward”.

I adore vegetables, I love to eat them as much as possible, and I can easily eat vegetables on their own, but I also enjoy dairy, seafood, poultry and pork in moderation, but wherever possible buy from markets and use organic, ethical, sustainable produce. So why the vegan curry recipe you may be wondering?

It was requests from readers asking if we had vegan versions of some of our recipes that motivated me to develop my best vegan curry recipe – along with a curry that Terence made which was so sublime I can’t recall what protein was in it. All I remember is how amazing the baby corn and baby carrots tasted in that creamy coconut cream-based Thai yellow curry, which is the inspiration for this dish.

Another confession: I have not liked most vegan food I’ve tried. I’ve found it bland and always wondered why vegan dishes weren’t more vegetable-driven when organic veggies are just so damn good on their own, and why the dishes didn’t have the richness, flavour and colour of non-vegan food. Admittedly I haven’t eaten at restaurants such as vegan queen Shannon Martinez’ Smith & Daughters in Melbourne which will be high on my list when we can travel again.

So that was the motivation for this vegetable-forward food writer to develop the best vegan curry recipe she possibly could, which you should enjoy if you adore rich Southeast Asian curries from Cambodia and Thailand redolent of spice and perfumed with fresh fragrant herbs. If you make it, I’d love to know what you think.

Tips to Making Our Best Vegan Curry Recipe

Part of what makes my best vegan curry recipe so incredibly delicious are the roasted vegetables. I use fresh organic vegetables that are full of flavour and roasting them with plenty of sea salt brings out their natural sweetness.

While you don’t have to use this combination of vegetables, I really love them for their flavour and the way they work together, as much as their colour. If you have leftovers, the baby corn, after it has spent a night in the fridge immersed in the curry, tastes even better the next day. If you don’t want to roast the vegetables you could stir-fry or grill them to give them a nice smokiness.

Whatever you do, don’t put the vegetables into the coconut-based curry raw as you’ll then have to cook the curry for much longer and your coconut cream will probably split. We actually like split curries, where the cream and oil separates, here in Southeast Asia. However, I’m to understand from research that vegans and vegetarians don’t. Perhaps because that oil slick is perceived as unhealthy? I have no idea. Please let me know if you do!

When we can, we use fresh coconut cream or coconut milk here in Cambodia, which we can buy from the market where it’s made from coconuts that are split open and grated and then the coconut cream (the first press) and coconut milk (second press) are extracted on the spot.

You can also make coconut cream and coconut milk yourself if you have time (we’ll show you how to do that soon in a separate post), but if you don’t, you can use tinned coconut cream or canned coconut milk, which you should be able to get from most supermarkets, Asian grocery stores or online. Use coconut cream if you want a really rich creamy curry or coconut milk if you’re counting calories or simply prefer a lighter curry.

The other part of what makes this the best vegan curry recipe is the fresh homemade curry paste itself, obviously, however, this is the most time-consuming part of preparing our best vegan curry recipe. If you’re still up for cooking projects, do make your own paste. You can refrigerate or freeze what you don’t use. In the fridge, it will keep for a few days in an air-tight container. In the freezer, in a zip-lock bag it will last for months.

If you’re over lockdown cooking projects – don’t worry, we get it – you will find fresh curry pastes at the markets in Thailand and Cambodia. Outside these countries, you’ll have to use a commercial product. Although I personally find it a tad salty, the Mae Ploy Yellow Curry Paste is probably your best bet and is widely available, online and in supermarkets.

From the list of ingredients on the label – shallot, lemongrass, salt, dried red chilli, galangal, turmeric powder, curry powder, coriander seeds, kaffir lime peel, cumin, and cinnamon – it’s probably the closest of the commercial pastes in terms of flavour profile (despite the curry powder, coriander seeds, cumin, and cinnamon) and, unless there are hidden ingredients, it looks to be vegan.

Note that if you’re using a commercial curry paste, you’ll need to put the curry paste in a wok and fry it until the fragrance fills your kitchen. This is to wake up the flavours. Then slowly add the coconut cream or milk and stir as recommended below.  If you also find it a little too salty, add a teaspoon of palm sugar – or brown or raw sugar if that’s what you have to hand. Thais and Cambodians will often add sugar to their curries to provide balance to a dish with sour, spicy and salty elements. Note that you don’t need to fry a freshly pounded paste when it’s best to heat the coconut cream or milk first.

If you’re making the Cambodian curry paste, use this yellow kroeung recipe. For the Thai curry paste, the instructions are below. While we recommend pounding the paste in a mortar and pestle, it does take time and it can be tiring on the arms if you’re not used to pounding pastes with a mortar and pestle, so use a blender if you prefer. If you’ve not used a mortar and pestle before, we have paste-pounding tips here.

If you compare the Cambodian and Thai curry paste ingredients, they are very similar and there are historical reasons for this. The main difference is that the Thai curry paste is spicier and normally includes shrimp paste, which I’ve omitted in our best vegan curry recipe – for obvious reasons. If you can find vegan ‘fish’ sauce, you can try this instead for a more authentic flavor.

This should feed 2 people if you’re serving it as a main course with steamed rice, fresh rice noodles or boiled dried vermicelli. If will feed 4-6 if you’re serving it as one dish amongst an array of dishes for a sharing family-style meal.

Best Vegan Curry Recipe

Best Vegan Curry Recipe With Baby Corn and Carrots Even Non Vegans Will Love. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Best Vegan Curry Recipe

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Our best vegan curry recipe with baby corn, baby carrots and shallots makes a vegan dish that’s so delicious even non-vegans will love it. It’s a rich gently-spiced, coconut-cream based Southeast Asian vegan curry that can be made as either a vegan Thai yellow curry or a vegan Cambodian curry.
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Course: Curry
Cuisine: Southeast Asian
Servings: 4
Calories: 504kcal
Author: Lara Dunston

Ingredients

  • 2 tbsp neutral cooking oil
  • 1 tsp sea salt
  • 8 baby carrots
  • 8 baby corn
  • 8 whole purple shallots
  • 8 garlic cloves peeled
  • 400 ml coconut cream or coconut milk
  • 2 kaffir lime leaves julienned
Thai Curry Paste
  • four large dried whole red chillies
  • 2 purple shallots peeled and finely chopped
  • 4 cloves of garlic peeled and finely chopped
  • 1 lemongrass stalk sliced finely
  • 1 tbsp fresh galangal peeled and finely chopped
  • 2 tbsp fresh turmeric peeled and finely chopped
  • 1 tsp kaffir lime zest
  • 2 small fresh red birds-eye chillies or milder fresh red chillies to your taste
  • 1 tbsp vegan ‘fish’ sauce optional
Garnish
  • 1 bunch fresh basil and/or coriander (cilantro)

Instructions

  • Pre-heat oven to 180°C (360°F), grease the pan with cooking oil, and roast the baby carrots, baby corn, whole purple shallots, and whole garlic cloves in an oven pan, ensuring they’re seasoned with plenty of salt. Turn them as necessary and remove when the shallots are brown and almost caramelised.
  • While the vegetables are roasting, make the curry paste. For a Cambodian curry use this yellow kroeung recipe. For the Thai curry paste: soak the four whole dried large red chillies in water for 10-15 minutes until soft. Using a mortar and pestle, pound the lemongrass until completely mashed. Add the shallots, garlic, galangal, turmeric, and kaffir lime zest and continue to pound until you have a paste. Drain and slice the large chillies and add those, the birds-eye chillies and the vegan ‘fish’ sauce and continue to pound into a fine paste.
  • In a wok or pan, heat the coconut cream or coconut milk on low-medium heat, add 2 tablespoons of curry paste, stir to fully combine – old cooks advise stirring continuously in one direction to prevent curdling – and taste.
  • Add more curry paste if needed, adjust as necessary, then add the julienned kaffir lime leaves and roasted vegetables. The second it comes to the boil, turn off the heat and serve.
  • Garnish with fresh basil and/or coriander. Serve with steamed rice, fresh rice noodles or boiled dried vermicelli. It will serve 2 as mains or 4 if served as one element of an array of dishes.

Nutrition

Calories: 504kcal | Carbohydrates: 31g | Protein: 7g | Fat: 43g | Saturated Fat: 31g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 965mg | Potassium: 790mg | Fiber: 6g | Sugar: 8g | Vitamin A: 2850IU | Vitamin C: 16mg | Calcium: 67mg | Iron: 5mg

Do let us know if you make my best vegan curry recipe either in the comments below or on social media. While I really do thing it’s incredibly delicious, I’d love to know what you think.

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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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Comments

  1. Jane S says

    December 30, 2020 at 2:07 pm

    Hi, I tried this dish with the vegan ‘fysh’ sauce you recommended and it turned out great! I’ve been vegan for a few months and thought I’d never be able to make this taste just like a good Thai curry without fish sauce, but it’s good. It almost has the same intensity as a fish sauce and the flavour profile is very different, but it works well. Now to try and make a vegan Som Tum next!5 stars

  2. Lara Dunston says

    December 30, 2020 at 3:26 pm

    Hi Jane, oh I am so pleased to hear that. Thank you so much for the feedback. I have not seen the vegan ‘fish’ sauce here in Siem Reap, but I know some vegan bloggers who live here so I’ll ask them. I adore fish sauce I’m eager to see how it compares. I will have to ask them to test out my recipe too. Let me know how your som tum goes with that sauce, as you really can’t have a som tum without ‘fish sauce’. Thanks for dropping by!

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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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#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

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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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