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Cambodian Vegetable Congee Recipe Adapted for Rice Cookers. best vegetarian recipes. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Cambodian Vegetable Congee Recipe Adapted for Rice Cookers – Vegetarian with Tips for Vegans

This Cambodian vegetable congee recipe makes a delicious, healthy vegetable-driven rice porridge or borbor in Khmer, with a base of kroeung, a Cambodian spice paste. Traditionally made in a pot on a clay brazier, over an open fire or on a gas burner, I’ve adapted the recipe for rice cookers. This is a vegetarian congee with tips for vegans.

While most households in Southeast Asia probably have a rice cooker, not all Southeast Asians make rice in a rice cooker as ‘Uncle Roger’ would have you believe, as I explained in Make Rice Not War, a celebration of rice cooking diversity, and my guide to how to cook rice around the world, with recipes and tips from 66 rice cooking experts – chefs, cookbook authors, food writers, food bloggers, home cooks, and a MasterChef contestant.

In Cambodia, for example, steamed rice is still mostly cooked in a pot on a clay brazier or directly over an open fire. One of the positives of living in the first apartment we moved to after the pandemic began last year was that we got to watch our neighbours light a fire in their yard each day on which they’d place a large metal pot and cook their rice and soups.

This Cambodian vegetable congee recipe makes another rice dish that is traditionally cooked in a pot over fire or a gas burner, a Cambodian or Khmer borbor or rice porridge that has a kroeung base and is typically vegetable-driven, but not always vegetarian and never vegan, but it can easily be adapted to be both.

But before I tell you all about this Cambodian vegetable congee recipe, I have a favour to ask. Grantourismo is reader-funded. If you’ve used and enjoyed our Cambodian recipes, or any of our recipes, please consider supporting Grantourismo.

You could do this by supporting our original, epic, first-of-its-kind Cambodian culinary history and cookbook on Patreon for as little as US$5 a month. Or, you could buy us a coffee. Although know that we’ll use our coffee money to buy cooking ingredients for recipe testing.

You could also support our work by using links on the site to book accommodation, rent a car or hire a motorhome or campervan, purchase travel insurance, or book a tour on Klook or Get Your Guide; shopping our Grantourismo online store (we have fun gifts for foodies designed with Terence’s images); or buying something on Amazon, such as these award-winning cookbooks, cookbooks by Australian chefs, classic cookbooks for serious cooks, cookbooks for culinary travellers, travel books to inspire wanderlust, and gifts for Asian food lovers. Now let me tell you all about our Cambodian vegetable congee recipe.

Cambodian Vegetable Congee Recipe Adapted for Rice Cookers – Vegetarian with Tips for Vegans

This hearty Cambodian vegetable congee recipe makes a kroeung-based vegetable-driven Khmer borbor or rice porridge that most frequently gets referred to as a Cambodian congee. This recipe is inspired by a couple of dishes that are made in homes and sold at street food stalls, mobile carts and neighbourhood restaurants in Cambodia.

The first Cambodian dish that was my inspiration is most commonly called ‘borbor phe’ and while ‘borbor’ means rice porridge or congee in Khmer, I’ve never met a Cambodian who can tell me what ‘phe’ means. Borbor phe, while promoted as a vegetable-driven congee and even vegetarian congee, nearly always comes with snails, sometimes comes with fish, and always with prahok (fermented fish) and fish sauce.

While it’s absolutely delicious, I wanted to create a vegetarian rice porridge more similar to another street food dish in Siem Reap that is ‘same same but different’, a vegetarian borbor without the snails or fish. That dish is often sold at mobile street food carts and food stalls as ‘borbor banlle’ (‘banlle’ means vegetables in Khmer) or ‘borbor kroeung’ to reflect that it’s based on a kroeung (herb and spice paste), unlike other Cambodian congees.

It seems this variation on borbor phe dish has originated in Siem Reap, as friends in other Cambodian cities tell me they’ve never seen it, and perhaps it’s in response to the city’s population of vegetarian and vegan expats or, pre-pandemic, vegetarian and vegan travellers requesting vegetarian or vegan versions of the dish.

Borbor phe is mostly made when the weather starts to cool during the last couple of months of monsoon, in ‘autumn’ or ‘fall’ and ‘winter’ in Cambodia, seasons which most probably aren’t anywhere near as ‘cool’ as your cooler seasons, but it’s all comparative.

Cambodian Vegetable Congee Recipe Adapted for Rice Cookers. Copyright © 2021 Terence Carter / Grantourismo. All Rights Reserved.

Tips to Making this Cambodian Vegetable Congee Recipe

Traditionally, a green or yellow-green kroeung is used to make this Cambodian vegetable congee recipe, so if you don’t have a jar of kroeung in the fridge, then you’ll have to prepare a batch of the Cambodian herb and spice paste first.

Using this kroeung will give you a yellow-green or green rice porridge, which is very desirable for this healthy vegetable-driven dish in the same way it is for the hearty green vegetable soup samlor machou kroeung.

Note, however, that this is a very herbaceous rice porridge, so if you prefer spicy, you have two options. You can add some chilli flakes, chilli paste or chilli sauce, along with any other condiments when you sit down to eat, which is usually what’s done with congee or rice porridge. This is a dish that is made to be customised.  

Another option is to add a little fresh red chilli, as I have done, which you can pound in a mortar and pestle, or homemade or store-bought chilli paste if you have some in the fridge, when you add the kroeung – or you could just make this red kroeung instead.

Depending on how much chilli you add, it will change the colour, however, resulting in a yellow-orange colour, rather than a yellow-green or green – or even an orange-red or red colour. There’s nothing wrong with this, but traditionally this colour is not desirable in this dish, so you may not wish to serve it to your Cambodian friends!

It’s essential to fry the kroeung a little to wake up the flavours, so don’t skip this stage. You don’t have to get the wok out and can use a small fry pan or even the mini pan you make your fried eggs in.

Note that olive oil is not traditional – Cambodian cooks prefer to use more neutral cooking oils as their herb and spice pastes have so much flavor and fragrance. I very rarely use it in Cambodian cooking, however, I took inspiration from adding oil to the rice cooking process from the Burmese (and specifically this recipe for coconut rice) and olive oil works so well with this dish.

Cambodian Vegetable Congee Recipe Adapted for Rice Cookers. Copyright © 2021 Terence Carter / Grantourismo. All Rights Reserved.

When it comes to the mixed vegetables for this Cambodian vegetable congee recipe, Cambodian cooks use seasonable vegetables, whatever they can get from the markets (when they’re open!) or whatever they have growing in their yard or on their farm if they live in the countryside or villages.

As we’re currently in a hard lockdown here in Siem Reap and can’t leave home (even markets and supermarkets are closed), I’ve used what we have in the fridge. So feel free to use whatever you can have access to.

As locals typically make this Cambodian vegetable congee recipe in the cooler months, they will use pumpkin, sweet potatoes or carrots and mushrooms, but other popular vegetables are winter melon, taro, gourds, such as luffa gourd, and ivy gourd leaves. Some cooks use a lot of ivy gourd leaves, but if you can’t get hold of these, other options are Chinese greens or spinach or kale and so on.

A traditional Cambodian vegetable borbor recipe not only calls for ingredients such as snails and maybe fish, which we’ve skipped to create a vegetarian rice porridge, but also prahok (fermented fish) and fish sauce. Pescetarians might be happy to use these – at least the fish sauce if they can’t get hold of prahok.

Vegetarians and vegans can easily skip these as there is so much flavor from the kroeung, plus the additional fresh lemongrass, ginger and kaffir lime leaves that I love to add that you seriously won’t miss those fishy funky flavours that Cambodians love so much that distinguish Khmer food.

When your rice cooker automatically turns off, you are going to have a wonderful savoury rice in there that will leave you very satisfied. But as this is a Cambodian vegetable congee recipe, you will need to add more water.

After the rice cooker turns off – which is usually when the water has evaporated – leave it to continue steaming for a few minutes, then open the lid, stir the rice around and fluff it up a bit, then add the recommended amount of boiling water, stir it in thoroughly, close the lid, and allow it to cook for a few more minutes.

Do not allow the rice to cook longer than a few minutes more as you’ll simply be left with mushy over-cooked rice. When making this the first time, you may even wish to check it after a minute or two. The vegetables should be done, but if not, you could transfer the congee to a pot to finish it on the stove. But remember, the longer you leave it, the more the rice will expand as it soaks up the water, so watch it closely and serve immediately.

Cambodian cooks serve their vegetable borbors with an array of garnishes that might include finely sliced cucumbers, snake/long beans, water lily stems, banana flower, rice paddy herb, coriander, and, in season, edible flowers. Street food cooks might just serve a few of these. When making this veggie congee at home, use what’s available, fresh and seasonal.

Rice porridges and congees are customised at the table, however, traditionally, the garnishes for the borbor would have satisfied most Cambodians. These days, street food vendors provide a caddy of condiments on their stall or tiny plastic tables, that might include fish sauce, soy sauce, chilli sauce, such as Thai Sriracha etc, and locals, especially young Cambodians, will liberally douse on a little – or a lot! – of all of these.

Cambodian Vegetable Congee Recipe

Cambodian Vegetable Congee Recipe Adapted for Rice Cookers. best vegetarian recipes. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Cambodian Vegetable Congee Recipe

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This Cambodian vegetable congee recipe makes a healthy vegetable-driven rice porridge or borbor in Khmer, with a base of kroeung, a Cambodian spice paste. Traditionally made in a pot on a clay brazier, over an open fire or on a gas burner, I’ve adapted the recipe for rice cookers. This is a vegetarian congee with tips for vegans.
Prep Time: 15 minutes
Cook Time: 30 minutes
Course: Breakfast, Dinner, Lunch
Cuisine: Cambodian / Khmer
Servings: 4
Calories: 481kcal
Author: Lara Dunston

Ingredients

  • 1 tbsp vegetable oil
  • 2 tbsp kroeung paste – yellow kroeung
  • 1 red chilli de-seeded, pounded or ½ tsp chilli paste (optional)
  • 2 cups jasmine rice rinsed and drained
  • water as per your rice cooker indicator
  • 1 tsp virgin olive oil
Mixed vegetables
  • 200 g pumpkin chopped into cubes
  • 100 g sweet potato or taro chopped into cubes
  • 200 g carrot sliced into rounds
  • 1 corn cob kernels only
  • 100 g mushrooms sliced into thirds
  • 1 tsp prahok optional
  • 2 tbsp fish sauce optional
  • ½ tsp salt or to taste
  • 1 tsp sugar or to taste
  • 1 lemongrass stalk white end only
  • 1 knob of fresh ginger chopped into 3-4 pieces
  • 2 kaffir lime leaves
  • 400 ml boiling water
Garnish
  • 1 bunch mixed vegetables & herbs finely sliced cucumbers, snake/long beans, water lily stems, banana flower, rice paddy herb, edible flowers, fresh coriander

Instructions

  • If you don’t have a jar of yellow-green kroeung in the fridge, you’ll have to make a batch of the Cambodian herb and spice paste first.
  • Heat the vegetable oil in a small pan or wok then fry two tablespoons of kroeung for a minute or two to wake up the flavours – when you can smell the aromas it’s done. If you like spicy food, you could add the pounded red chilli or chilli paste at this point but note that it will change the colour.
  • Transfer the kroeung to the rice cooker, then add the rice, water as per the indicator line inside the rice cooker, olive oil, and the suggested mixed vegetables or equivalent vegetables of your choice.
  • For a traditional Cambodian rice porridge, add the prahok and fish sauce, and salt and sugar to taste. If you’re making a vegetarian or vegan rice porridge, skip the prahok and fish sauce.
  • Add the white end of the lemongrass stalk, ginger pieces and kaffir lime leaves, stir to combine well, closed the lid and turn on your rice cooker.
  • When the rice cooker automatically turns off, leave to continue steaming for a few minutes, then open the lid, add 400 ml boiling water, stir in thoroughly, close the lid, and allow to cook for a few more minutes. (Note: the vegetables should be done, but if not done enough for you, transfer the congee to a pot to finish on the stove; the water will evaporate and the rice porridge will thicken, so you’ll have to add more water as necessary.)
  • Serve in bowls with dishes of garnish on the side, such as finely sliced cucumbers, snake/long beans, water lily stems, banana flower, rice paddy herb, edible flowers, and a caddy of condiments, such as fish sauce, soy sauce, Sriracha etc for guests to customize their congee.

Nutrition

Calories: 481kcal | Carbohydrates: 96g | Protein: 11g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 1063mg | Potassium: 744mg | Fiber: 5g | Sugar: 9g | Vitamin A: 17501IU | Vitamin C: 27mg | Calcium: 82mg | Iron: 2mg

Please do let us know if you make our Cambodian vegetable congee recipe in the comments below, as we’d love to hear 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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