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Cambodian Chicken Curry Recipe. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Cambodian Chicken Curry Recipe for a Gentle Comforting Southeast Asian Curry

This Cambodian chicken curry recipe makes one of Southeast Asia’s most comforting chicken curries. While it has a depth of flavour that comes from dried spices and fresh aromatic ingredients, it has a richness thanks to a liberal use of coconut cream and milk, and a gentleness due to the mild red chillies.

When Terence texted me to ask what I wanted for dinner as I waited for my flight from Hanoi to Siem Reap recently, I replied “Cambodian chicken curry, please”. After three weeks hosting my cuisine and culture tour in Vietnam – and don’t get me wrong, I adore Vietnamese food – I was craving a Cambodian chicken curry. I craved spice but I wasn’t ready for the fire of a Thai curry yet.

After a few weeks in Vietnam slurping clear soups sprinkled with fragrant herbs, wrapping crispy lettuce around smoky grilled pork, and stuffing crunchy sprouts and aromatic herbs into fried turmeric pancakes, as wonderful as all those greens were, I wanted comfort food and a gentle Cambodian chicken curry was the first thing to come to mind.

It would be the best welcome back to our adopted home of Siem Reap as far as I was concerned, as it was a Cambodian chicken curry sampled on our first trip to Temple Town many years ago that made me fall crazy in love with Cambodian food and led to my, perhaps also a little crazy, obsession with Cambodian cuisine and digging into its culinary history.

We were living in Bangkok at the time and had flown to Cambodia to do a story on the stylish side of Siem Reap, covering the city’s chic hotels, shops, restaurants, cafés, and bars for a Thai airline in-flight magazine. In Bangkok we’d been writing about restaurants and Thai food, which I’d been eating since my late teens – so for around thirty years at the time.

That meant thirty years eating Thai curries, with about ten of those eating the often mouth-numbing, sweat-inducing, fire-breathing curries that Terence cooked from David Thompson’s Thai Food. While I adore Thai food too, and particularly the Thai food that Terence cooks from David Thompson’s recipes, sometimes I don’t always want to perspire over my meal.

I just want a gentle comforting curry and this Cambodian chicken recipe does the trick and here’s why…

Cambodian Chicken Curry Recipe for a Comforting Southeast Asian Curry

This Cambodian chicken curry recipe, along with the recipe within the recipe for a red kroeung, the herb and spice paste that is the basis of so many Cambodian recipes, was originally adapted from Authentic Cambodian Recipes From Mother to Daughter by Sorey Long and Kanika Linden, although Terence has tweaked the recipe over the years, and I’ll tell you how in a moment.

I highly recommend the book if you’re new to Cambodian cooking. If you can get hold of the book (as it’s now out of print), this Cambodian chicken curry recipe is simply called Chicken Curry or Samlar Can Moan in Long and Linden’s cookbook. If you can’t find the book, perhaps check their more recent Ambarella – Cambodian Cuisine although I haven’t seen it to know if it contains this recipe.

A ‘samlar’ or ‘samlor’ can refer to a stew or soup, which often stumps foreign visitors unfamiliar with Cambodian food, who have been to question to the consistency of a dish served at a restaurant having sampled one or the other. ‘Cari’ is also used to describe a curry.

Authentic Cambodian Recipes was the first Cambodian cookbook we bought when we began researching and cooking Cambodian food. It’s a fantastic resource with a lovely introduction to Cambodian cuisine and culinary culture that also tells Sorey’s story, and good sections on terms and techniques, and a glossary of ingredients with photographs. It remains an invaluable guide to Cambodian cuisine, but with some qualifications.

Firstly, as with all cookbooks, it’s important to understand the background of the authors and for whom the book has been written, especially if you’ve travelled and eaten your way through Cambodia and you’re expecting this Cambodian chicken curry recipe will result in the chicken curry you ate at your hotel or a restaurant.

Unfortunately a lot of curries that travellers try in Cambodia are watery in consistency and lack the complexity that this Cambodian chicken curry recipe will result in. So unless you dined at one of Siem Reap’s best Cambodian restaurants, such as Malis or Sugar Palm (both currently closed due to covid), that serve well-balanced curries of this depth, whether it’s a Cambodian chicken curry or a Saraman curry, expect that this dish will probably taste better than what you had on your travels.

The main reason for this is because Sorey Long was born in 1941 in Kratie in Cambodia to a highly educated civil servant father who became the governor of Stung Treng province, and a mother who was the daughter of a well-to-do landowner from one of Cambodia’s fertile farming regions in Kandal province. As a governor’s wife, Sorey’s mother was required to entertain and meals were “elaborate and abundant”.

When Sorey’s husband, a university professor, became Minister for Culture, Sorey would find herself entertaining members of government and ambassadors. She became a member of the International Women’s Association cooking European food, as much as Cambodian cuisine. The Cambodian food she cooked would have been rich and refined, made with premium ingredients – and of a superior quality to the Cambodian dishes you might have tried at a local eatery or market stall.

After the fall of Phnom Penh to the Khmer Rouge in April 1975, Sorey Long and her family fled the country, resettling first in the USA and then in France. The cookbook therefore reflects the style of Cambodian food that Sorey cooked before she left the country – the food of the upper middle classes and elites, which is vastly different to the Cambodian food you’ll eat outside restaurants in Cambodia, unless you get an invitation to an upper middle class home.

In the years that followed, Cambodia experienced a genocide under the Khmer Rouge, which blew up banks and burnt books, and were responsible for the deaths of millions of Cambodians. The royals, government members, business people, professionals, and intellectuals who were unable to leave the country in time were murdered at the hands of the brutal regime or forced into hard labour.

Cambodia lost most of its well-educated upper- and middle classes, and with it their recipes and culinary traditions. While many Khmers have since returned (Khmer is the ethnicity of the vast majority of Cambodians), I am certain there are still many Cambodian recipes and culinary secrets that remain with the diaspora.

Sorey Long’s cookbook has also been written with international readers in mind, so ingredients have been listed in recipes that wouldn’t be used in Cambodia simply because the Cambodian ingredients aren’t readily available or are challenging to find in Europe or North America. Local cooks in Cambodian whom we’ve shown the cookbook to have often been aghast at some of the recipes and ingredients used.

Tips to Making This Cambodian Chicken Curry Recipe

There are a couple of things that Terence has adjusted over the years, and one is the amount of coconut cream, which he has halved, which better reflects the kind of curries you’re likely to have tasted in Cambodia.

We’re wondering if the heavy use of cream was influenced by Sorey’s experience with French cooking in the 1970s in Cambodia and during her decades in France.

The other ingredient is salt, which Terence has left out, as there’s enough salt from the shrimp paste and fish sauce. Obviously if you like even more salt content, you could add it.

Just as you could add an additional tin of coconut cream if you prefer your curries to be creamier, we prefer the separation and slick of oil that comes from using fresh pressed coconut milk – and perhaps also all our years of eating Thai curries.

Cambodian Chicken Curry Recipe

Cambodian Chicken Curry Recipe. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Cambodian Chicken Curry Recipe

Print Recipe Rate Recipe
This Cambodian chicken curry recipe makes one of Southeast Asia’s most comforting chicken curries. While it has a depth of flavour that comes from dried spices and fresh aromatic ingredients, it has a richness thanks to a liberal use of coconut cream and milk, and a gentleness due to the mild red chillies.
Prep Time: 10 minutes
Cook Time: 30 minutes
Course: Main Course
Cuisine: Cambodian / Khmer
Servings: 4
Calories: 518kcal
Author: Adapted from Authentic Cambodian Recipes (now out of print)

Ingredients

Red Kroeung
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 2 tbsp lemongrass stalks finely chopped after discarding the tough outside layers
  • 1 tbsp galangal peeled and finely chopped
  • 1 tsp kaffir lime zest
  • 4 pieces dried medium red chillies soaked and chopped, deseeded for a milder paste
  • 1 tsp turmeric peeled and chopped – wear gloves if you don't want to get stained hands
  • 10 cloves garlic peeled and crushed
  • 5 pieces shallots peeled and chopped
  • 1 tsp shrimp paste
Curry
  • 3 tbsp cooking oil
  • 2 tbsp red kroeung see above
  • 1 tsp shrimp paste
  • ½ tsp palm sugar
  • 200 ml coconut cream
  • 1 whole chicken cut into chunky pieces
  • 1 tbsp fish sauce
  • 400 ml coconut milk
  • 250 ml chicken stock
  • 1 handful long beans cut into 4cm lengths cut into 4cm lengths
  • 2 pieces round eggplants cut into chunks, soaked in cold water to reduce bitterness, then drained
  • 3 pieces sweet potatoes (or potatoes) cut into chunks and cooked separately

Instructions

  • First make the red kroeung, by pounding the ingredients together in a mortar and pestle.
  • Heat oil in a wok over low heat. Add red kroeung, shrimp paste and palm sugar. Stir-fry until fragrant. Add the chicken pieces and cook until well coated and takes on a little colour. Then add the coconut cream and half the amount of fish sauce (you can add more later).
  • Stir in coconut milk and stock. Bring to the boil, then reduce heat and simmer over medium heat until chicken is tender. Add the long beans and aubergines. Just before serving add the potatoes and continue cooking until curry is reduced and thick. Taste, taste, taste, and if it's a little too mild in flavour (not heat) add more fish sauce.
  • Serve with steamed rice or fresh rice vermicelli and crunchy vegetables such as cucumber or bean sprouts. Cambodians also like to eat their curries with French baguettes.
  • Note: The curry will be tastier if you prepare this recipe using homemade coconut cream and milk. Also, while the curry paste will be bright red, the addition of the coconut cream and milk will see the curry have a yellow hue. This is not important, the flavour of the curry is.

Nutrition

Calories: 518kcal | Carbohydrates: 15g | Protein: 9g | Fat: 51g | Saturated Fat: 35g | Cholesterol: 31mg | Sodium: 550mg | Potassium: 548mg | Fiber: 2g | Sugar: 2g | Vitamin A: 106IU | Vitamin C: 6mg | Calcium: 61mg | Iron: 6mg

Do let us know if you make this Cambodian chicken curry recipe. 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.

Reader Interactions

Comments

  1. Patrice says

    August 25, 2019 at 8:00 pm

    This was awesome. I let it really reduce for a couple of hours and the chicken was still tender. Some of us at the table wanted a little more chilli (which we had on hand), but you can really tell the difference between this and a Thai red curry. Great leftovers too!5 stars

  2. Lara Dunston says

    August 25, 2019 at 8:34 pm

    Thanks, Patrice! So pleased you enjoyed it. Terence likes to let it reduce more than a lot of restaurants here do, too – as you can see from the pic. Cambodians will always have some chilli on the side as well – some people like it and some don’t. Sadly these days the tendency is to sweeten things up. My favourite leftovers! Thanks for dropping by!

  3. Rattanak says

    April 23, 2020 at 1:32 pm

    I never leave comments on recipes but I made this for the family and we all loved this so much!! Will definitely be cooking this again, thank you!!!5 stars

  4. Terence Carter says

    April 24, 2020 at 9:52 am

    Greetings Rattanak, glad you enjoyed the recipe. Put a photo up in Insta and tag us!

  5. Kerry says

    June 4, 2020 at 12:38 pm

    Terence, this is the best! A lot richer than we remembered having it in Cambodia and we ate it quite a lot. I have to say that we liked your’s more even though we fell in love with this in Cambodia as you have. We will make this regularly. Thank you again for all your amazing recipes.5 stars

  6. Terence Carter says

    June 4, 2020 at 1:20 pm

    Greetings Kerry, I get that compliment a lot. The ‘weaker’ versions of it come from how restaurants try to stretch the sauce to get more yield out of a batch of curry. If you went to the Sugar Palm restaurant, you would have enjoyed a version similar to mine…
    But I agree, most restaurant versions here in Siem Reap don’t do this delicious dish justice…
    Cheers
    T

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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

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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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