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Cambodian Mee Katang Recipe for Quick and Easy Cantonese Noodles. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Cambodian Mee Katang Recipe for Quick and Easy Cantonese Style Noodles

This Cambodian mee katang recipe makes a delicious Chinese-Cambodian dish of wok-fried wide rice noodles, browned by dark soy sauce, and stir-fried with marinated pork, crunchy carrots and Chinese broccoli, and scrambled eggs. Called ‘mee Kontang’ in Khmer, which means Cantonese noodles, but pronounced ‘mee Katang’, these charred noodles are a cinch to make and super versatile.

Our Cambodian mee Katang recipe makes a tasty Cambodian-Chinese stir-fry dish called Cantonese noodles in Khmer. While not as ubiquitous in Cambodia as noodle soup dishes such as nom banh chok and kuy teav, nor as popular as wok-fried noodles such as lort cha, mee Kola, chha kuy teav (stir-fried rice noodles), or mee Siem (crispy deep-fried noodles with pork and fermented soy bean), you will still spot mee Katang at street food carts and on restaurant menus.

A descendant of the Cantonese dish chow fun, mee Katang is made with the same fresh, flat, wide rice noodles called hor fun, which are stir-fried in light soy sauce, dark soy sauce and oyster sauce to give the noodles colour as much as flavour. In Cambodia, mee katang recipes typically include Chinese broccoli (kai lan or gai lan), julienned carrot and scrambled eggs, and while we love mee Katang with marinated pork, these noodles can also be stir-fried with beef or chicken, shrimps or mixed seafood.

Served ‘dry’ or ‘wet’, in a gravy made from a tapioca or corn starch slurry, mee Katang is also a cousin to Thailand’s pad see ew and a noodle dish called rad na and lad na in Thailand and Laos respectively, that share similar ingredients. Although surprisingly, while fish sauce, a favourite Khmer ingredient, is used in the noodle dishes in neighbouring countries, in Cambodia mee Katang recipes typically include salt and oyster sauce, reflecting mee Katang’s Chinese provenance.

I’ll tell you more about those Chinese origins of mee Katang in a moment, but for now I have a favour to ask. Grantourismo is reader-supported, which means we rely on income generated from our readers to continue to share recipes and food stories. If you’ve cooked and like our Cambodian recipes, or any recipes on our site, please consider supporting Grantourismo.

There are lots of ways you can support Grantourismo, such as clicking through to links to buy travel insurance, rent cars, hire campervans, book accommodation, or purchase books, kitchen utensils or ingredients. You can also buy something from our online store (we’ve got everything from gifts for foodies to food-themed face masks produced from Terence’s images) or you can made a donation to our Cambodian culinary history and cookbook on Patreon.

Now let me tell you about the origins of this Cambodian-Chinese mee Katang recipe.

Cambodian Mee Katang Recipe for Quick and Easy Chinese-Cambodian Cantonese Noodles

Our Cambodian mee katang recipe makes Cantonese noodles, a delicious Chinese-Cambodian stir-fry of fresh, flat, wide rice noodles, which are wok-fried with light and dark soy sauce, oyster sauce, marinated pork, beef, chicken or seafood, carrot, kai lan or gai lan (Chinese broccoli) and omelette. Mee Katang can be served ‘dry’ with charred noodles or ‘wet’ by adding a slurry of eiher tapioca starch or corn starch and water.

This Cambodian mee katang recipe is next in our series of Chinese-Cambodian recipes, which I’m exploring and recipe testing hand-in-hand with my research on the dishes of Cambodia’s Sino-Khmer communities for our Cambodian culinary history and cookbook project, which I linked to above.

I remember many years ago reading on a food blog that mee katang translated to ‘tangled noodles’, and while that would be an apt name, as these flat, wide, rice noodles can tangle up if you over-fry them when making a dry version of this dish, the real translation of Cantonese noodles reveals much about the origin of the dish.

Called ‘mee Kontang’ but pronounced ‘mee Katang’ – ‘mee’ means ‘noodles’ and ‘Cantonese’ is ‘Kontang’ in Khmer – by knowing this, we immediately get a sense of the long history of this dish. Knowing that it has cousins right across Southeast Asia gives us an insight into where Chinese diplomats, emissaries, adventurers, traders, merchants, sailors, and soldiers travelled and settled, without even researching the history of the region.

Canton was the English name for Guangzhou, which derived from the Portuguese ‘Cantão’, which is thought to have come from the Hakka ‘Kóng-tûng’, which sounds similar to the Khmer ‘Kontang’. Cantonese refers to the cuisine, culture, language, and the people who speak that language, who originated from the ancient port city of Guangzhou and surrounds in Southern China, as well as from Hong Kong and Macau.

Outside China, Cantonese is still spoken by some people in the Cantonese communities across Southeast Asia, in Vietnam, Cambodia, Thailand, Malaysia, and Singapore, and elsewhere in the world where Cantonese-speaking people have emigrated. However, even when people lose those language skills, like many in the Cantonese Chinese-Cambodian community apparently have, they still retain their culinary memory and cook the dishes of their ancestors.

Interestingly, Guangzhou is known as ‘the City of Rice’ and the ‘City of Rams’, after the Taoist heroes who are said to have ridden sheep and goats and are credited with introducing rice cultivation to the region when the city was established. It therefore made sense that a Chinese rice-growing and eating people would continue to make and cook the flat, wide, rice noodles used in this dish in the new rice-growing country that they made their home.

Northern Chinese, by contrast, would not have been able to make their wheat noodles in Cambodia centuries ago. This also explains why mee Katang was so readily adopted by rice-growing Cambodians.

If Cambodia’s culinary history interests you, I’ll be sharing more about mee Katang, Chinese-Cambodian food, and it’s place in Cambodian cuisine, on our Patreon page, and you can sign up for as little as US$2, US$5, US$10 or whatever a month or make a one-off donation to get access to those posts.

In the meantime, I have some tips for you for this Cambodian mee Katang recipe.

Tips to Making this Cambodian Mee Katang Recipe

Just a few tips to making this Cambodian mee Katang recipe. While we’ve used pork, simply for the fact that the pork is so good here in Cambodia, the local beef is tough, and the imported beef expensive, you can use beef – or chicken or shrimps for that matter. Definitely marinate the beef, but there’s no need to marinate the chicken or shrimps.

We use fresh rice noodles for this mee Katang recipe, which are readily available from Cambodian markets and supermarkets. If you live outside Asia, you should be able to find the noodles in your nearest Asian supermarket or grocery store or Chinatown, and now is the time to support your Chinatown.

You’ll need to separate the fresh noodles so they don’t stick together when you stir-fry them. Take them out of the fridge and let them sit for a while, as this is easiest to do when they’re at room temperature. Take care, as they can still be tricky to pull apart and you don’t want to tear them.

Like the lort cha noodles, they will soon soften up after you start stir-frying them. We use a wok for stir-frying – and if you don’t have one yet, we recommend a carbon steel wok – however, you could use a skillet if you had to.

You shouldn’t have any issues sourcing a quality Chinese dark soy sauce, light soy sauce and oyster sauce, and if you prefer to use fish sauce instead of salt, we like Thailand’s Megachef, a premium quality fish sauce, because it’s consistent and widely available outside Southeast Asia. Although our American friends often recommend Red Boat fish sauce, however, we’ve not had a chance to test it out yet.

As always with Asian cooking, and particularly Southeast Asian cooking, treat the amounts of ingredients recommended in our mee Katang recipe as a guide. If you’re not familiar with the ingredients, you may wish to begin with half the amount, taste, and then add the remaining half. Always do this with salt and pepper.

I love to make this mee Katang recipe as a dry version, as I like the noodles to char a little and taste a tad smoky, however, this can also be made as a ‘wet’ dish with a gravy. In that case, prepare your slurry of tapioca starch or corn starch and water ahead of time and have it by the stove, as you’ll need to work quickly.

Portion-wise, this will make two big bowls of noodles for a filling meal, perhaps with some leftovers for seconds, however, you can always stretch this to four medium-sized bowls if you make a dish of pork and chive dumplings or platter of fried spring rolls to be shared.

Whether you’re making this mee Katang recipe as part of a Cambodian street food feast or just enjoying an easy meal at home in front of Netflix, make sure to have a condiment caddy of soy sauces, chilli sauce, chilli flakes, fish sauce, lime wedges, sugar, salt, and pepper on the table.

Cambodian Mee Katang Recipe for Cantonese Noodles

Cambodian Mee Katang Recipe for Quick and Easy Cantonese Noodles. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Cambodian Mee Katang Recipe for Quick and Easy Chinese-Cambodian Cantonese Noodles

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This quick, easy Cambodian mee katang recipe makes a delicious Chinese-Cambodian street food dish of wok-fried rice noodles called ‘mee Kontang’ in Khmer. ‘Mee’ means noodles and ‘Cantonese’ is ‘Kontang’ in Khmer, although the pronunciation is ‘ka-tang’. A descendant of the Cantonese dish chow fun, made with flat hor fun noodles, and a cousin to Thailand’s raad na and pad see ew, these fresh wide rice noodles are stir-fried in light and dark soy sauce and oyster sauce, with Chinese broccoli, carrot, scrambled eggs, and, in this case, marinated pork, which you could replace with chicken or beef.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Dinner, Lunch, Street Food Snack
Cuisine: Cambodian, Cambodian/Chinese, Chinese
Servings: 3 People
Calories: 530kcal
Author: Lara Dunston

Ingredients

  • 300 g pork sliced into bite-size pieces
  • 1 tsp light soy sauce
  • 1 tsp dark soy sauce
  • 1 tsp corn starch
  • 2 cloves of garlic finely chopped
  • 400 g fresh wide rice noodles or dried noodle follow instructions on packet
  • neutral cooking oil
  • 2 tbsp light soy sauce
  • 2 tbsp dark soy sauce
  • 2 tbsp oyster sauce
  • 1 tsp sugar
  • 1 tsp salt or to taste
  • 1 tsp black pepper or to taste
  • 1 carrot julienned
  • 200 g Chinese broccoli stalks and leaves chopped into 4cm lengths
  • 2 eggs scrambled
Optional
  • 1 tbsp tapioca flour or corn starch mixed with ¼ cup of water

Instructions

  • Slice the pork into bite-size pieces then set aside to marinate in a teaspoon each of light soy sauce, dark soy sauce, and corn starch for ten minutes.
  • Carefully separate the fresh noodles so they don’t stick together when you fry them and set them aside while you finely-chop your garlic and vegetables so that the noodles are at room temperature by the time you toss them into the wok.
  • In a medium-hot flat-bottomed wok, add a splash of cooking oil and stir-fry the garlic until you can smell the aromas, then before the garlic starts to brown add the pork to the wok, and stir-fry until cooked, taking care not to burn the garlic. Transfer the pork to a covered dish to keep warm.
  • Add the julienned carrot and Chinese broccoli to the wok, and a little cooking oil if needed, stir fry just until the leaves start to wilt, then transfer to the pork.
  • Add a little more oil to the wok, increase the heat, then add the noodles, sauces, sugar, salt, and pepper, and stir-fry until the noodles are entirely covered with sauce, brown, and a little charred. Note: if the noodles begin to break up and tangle, stop stir-frying, otherwise they will stick together.
  • Push the noodles to the side, crack the eggs into the wok, scramble, then return the pork, vegetables and any juices to the noodles for a final stir-fry, ensuring everything is combined well.
  • If you prefer ‘wet’ to ‘dry’ noodles, add the optional tapioca/corn starch slurry now, combine, taste, add more seasoning if needed, then serve immediately. Note: there should be enough for two big bowls for a filling meal or four medium bowls if serving with fried spring rolls.
  • Provide chopsticks and a condiment caddy of soy sauces, fish sauce, chilli sauce, chilli flakes, lime wedges, sugar, salt, and pepper for your guests.

Nutrition

Calories: 530kcal | Carbohydrates: 48g | Protein: 28g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 181mg | Sodium: 2824mg | Potassium: 481mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4743IU | Vitamin C: 64mg | Calcium: 106mg | Iron: 3mg

Please do let us know if you make our Cambodian mee Katang recipe in the comments below or on social media 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.

Reader Interactions

Comments

  1. jennifer s says

    May 3, 2022 at 3:04 pm

    Made this tonight for the first time and made the ‘dry’ version with slices of pork shoulder. It was moist and fantastic. I know a lot of Chinese style stir fries use a ‘starch’ slurry but this didn’t really need it.
    Served it with your bok choy and oyster sauce dish and everyone lived it.
    Tks!5 stars

  2. Lara Dunston says

    May 3, 2022 at 10:33 pm

    Hi Jennifer, so pleased you enjoyed this! Thank you so much for dropping by to let us know. Appreciated :)

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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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