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Classic Cambodian Omelette Recipe with Minced Pork and Prahok. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Classic Cambodian Omelette Recipe with Minced Pork and Prahok, Cambodia’s Famous Fermented Fish

This classic Cambodian omelette recipe with minced pork and prahok or trei proma, two types of Cambodia’s famous fermented fish pastes, can be adapted if you’re not a fan or familiar with the funky pungent flavours that Cambodians love so much. Use fish sauce instead and balance the flavours by serving it with a raw vegetable salad and fresh fragrant herbs.

Our recipe for a classic Cambodian omelette with minced pork and prahok or trei proma, two types of Cambodia’s beloved fermented fish pastes, makes a savoury egg dish that locals love to eat for breakfast, brunch, lunch, or a snack.

Prahok and trei proma are two types of fermented fish that Cambodians love (I’m also a fan), but which foreign visitors – the most enthusiastic foodies aside – struggle to appreciate.

Never fear, fish sauce is here, and it’s a perfectly suitable substitute. I love to sprinkle Cambodia’s fantastic fish sauce (teuk trei) dipping sauce all over this dish, but if you combine fish sauce instead of prahok or trei proma with your eggs, then you can douse a chilli sauce such as Sriracha or even soy sauce over your omelette. I’ll tell you more about our Cambodian omelette with minced pork and prahok recipe in a moment.

If you make our classic Cambodian omelette recipe with minced pork and prahok and you enjoy it, please do take a look at our other Cambodian recipes and our decade-old archive of recipes from around the world. if you like what you discover, please share a link with your food-loving friends and family. If you’re a regular reader, please consider supporting our site so we can keep providing delicious food and travel content.

We’ve listed myriad ways you can support Grantourismo here, from a one-off donation to a monthly pledge to our epic Cambodian culinary history and cookbook on Patreon, because by supporting that project you’re supporting us and our work here.

If you still have some Christmas shopping to do, then please drop into our Grantourismo online shop on Society6 – we have everything from gifts for foodies to face masks that you’ll actually enjoy wearing. You can also book hire cars, campervans and motorhomes, and hotels, resorts, villas, tours, and package holidays via our affiliate links.

If you can’t support the site, we get it – these are tough times – we just ask you to tell your friends about Grantourismo. Now let me tell you about this classic Cambodian omelette recipe with minced pork and prahok.

Classic Cambodian Omelette Recipe with Minced Pork and Prahok, Cambodia’s Famous Fermented Fish

There is a reason that seven years into our project documenting Cambodian recipes and researching Cambodia’s culinary history that I’m only just starting to recipe test classic Cambodian omelettes. If you’re a foodie friend, long-term follower, or frequent visitor to our site, you’ll know the answer.

Despite eating Southeast Asian food for some 35 years, living in the region for over a decade and absolutely loving the region’s cuisines – Cambodian, Thai, Vietnamese, Laotian, Burmese, Malaysian, Indonesian, you name it – I have to confess that when it comes to omelettes I much prefer the yellow French-style omelettes with just-cooked eggs to the crispy brown omelettes beloved in Southeast Asia. With two exceptions, and this is one of them.

Southeast Asian omelettes tend to be thin and crispy or soft and puffy but they’re nearly always brown, whether a light golden brown or a deep warm brown, and the eggs are well-done. While I have a preference for eggs that are less cooked, I do love this classic Cambodian omelette recipe with minced pork and prahok or trei proma, so let me tell you about it.

Firstly, unless you’re Cambodian, you probably won’t need a fish sauce based dipping sauce to go with our classic Cambodian omelette recipe with minced pork and prahok or trei proma, as that’s probably enough funky, fishy flavour for you for one dish.

Good alternatives are an Asian chilli sauce such as Sriracha or even soy sauce. However, if you opt to use fish sauce in your omelette, then do try the omelette with the dipping sauce as well. I like to saturate my omelette with the stuff, but you can always dip pieces of omelette into the sauce.

There are recipes for this classic Cambodian pork and prahok omelette in a few Cambodian cookbooks, and I have my doubts whether they’ve even been recipe tested. One recipe uses so much pork mince, it would be impossible for the omelette to even hold together.

Another recipe uses five garlic cloves, which essentially makes a garlic omelette. They all use sugar, which I think is unnecessary. I’ve also used less fermented fish and fish sauce, simply because I prefer my food to be balanced rather than have one flavour dominate. Do keep that in mind, though, and adjust to suit your own taste.

Tips to Making this Classic Cambodian Pork and Prahok Omelette Recipe

If you’re making the dipping sauce, always make it first so that the flavours meld together, and don’t forget to taste it. Start with my recommended portions, but if it’s too fishy or sour for you, add a little more sugar.

If you’re not a fan of chillies, don’t use bird’s eyes, use mild red chillies instead. You can always add more chillies than I recommend, too. We all have such different tastes, it’s important to adjust to your own taste.

As the egg mixture puffs up around the rim, tilt the pan so that the runny egg in the centre goes over the edge. Cook for 5 minutes or so until the omelette is firm, then using a spatula carefully check to see if the underside is golden brown.

When it is, carefully turn the omelette over by flipping it onto a plate and then sliding it back into the pan or flipping it directly into another pan to brown the other side.

Once done, slide the whole omelette onto a plate, then slice and serve. Cambodians will eat this omelette with steamed rice as well as whatever fresh fragrant herbs (‘chi’ in Khmer) that they have on hand – I think coriander, sawtooth coriander, basil, mint, and dill work.

Cambodians also serve some raw vegetables on the side, such as cabbage, cucumber and wing beans. With a dish that’s so fishy (in a good way) and salty you need those fresh flavours to cleanse the palate. Once again, it’s all about balance.

Classic Cambodian Omelette Recipe with Pork and Prahok

Classic Cambodian Omelette Recipe with Minced Pork and Prahok. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Classic Cambodian Omelette Recipe with Minced Pork and Prahok

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This classic Cambodian omelette recipe with minced pork and prahok or trei proma, two types of Cambodia’s beloved fermented fish pastes, can be adapted if you’re not a fan or familiar with the funky pungent flavours that Cambodians love so much. Use fish sauce instead and balance the flavours by serving it with a raw vegetable salad and fresh fragrant herbs.
Prep Time: 30 minutes
Cook Time: 10 minutes
Course: Breakfast, Brunch
Cuisine: Cambodian
Servings: 2
Calories: 559kcal
Author: Lara Dunston

Ingredients

  • 2 tbsp fish sauce
  • 1 tbsp lime juice
  • 2 garlic cloves finely chopped
  • 2 birds eye chillies finely sliced
  • 1 tsp palm sugar or brown/white sugar
  • 4 tbsp neutral cooking oil
  • 1 shallot or small onion finely chopped
  • 4 large eggs beaten
  • 100 g minced pork
  • 1 tsp prahok or trei proma (fermented fish), mashed or 2 tbsp fish sauce
  • ½ tsp sugar optional
  • ½ tsp pepper
  • fresh salad vegetables such as cucumber cabbage and cherry tomatoes
  • fresh Southeast Asian herbs such as coriander basil and mint

Instructions

  • Make the dipping sauce by combining the fish sauce, lime juice, sugar, finely sliced birds eye chillies, and one finely chopped garlic clove in a small bowl. Try it then adjust the seasoning to your taste so that it’s balanced. Set aside so flavours meld.
  • Heat 2 tbsp cooking oil in a medium-sized frying pan then add one finely chopped garlic clove and shallot and fry until the shallot pieces are translucent then set aside.
  • Fry the pork mince and pepper with the mashed prahok or trei proma or fish sauce and set aside. (Note: if you’re not familiar with the funky pungent flavours of prahok or trei proma, use half the suggested amount the first time; if you are, adjust amount to your taste. If you’re not a fan, then use fish sauce.)
  • Add 2 tbsp cooking oil to the pan and heat. Meanwhile, combine the garlic, shallots and pork mince with the beaten eggs in a bowl then pour the mixture into the hot pan, ensuring the pork mince is evenly distributed.
  • As the egg mixture puffs up around the rim, tilt the pan so that the runny egg in the centre goes over the edge. Cook for 5 minutes or so until the omelette is firm, then using a spatula carefully check to see if the underside is golden brown. When it is, carefully turn it over by flipping it onto a plate and sliding it back into the pan or flipping it into directly into another pan to brown the other side.
  • Once done, slide the whole omelette onto a plate, then slice and serve with fresh herbs and/or raw salad vegetables. Sprinkle some of the dipping sauce onto the omelette or dip the omelette into the sauce.

Nutrition

Calories: 559kcal | Carbohydrates: 12g | Protein: 22g | Fat: 47g | Saturated Fat: 9g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 365mg | Sodium: 1578mg | Potassium: 538mg | Fiber: 1g | Sugar: 7g | Vitamin A: 917IU | Vitamin C: 69mg | Calcium: 84mg | Iron: 3mg

Do let us know if you make this classic Cambodian omelette recipe with minced pork and prahok, as we’d love to know how it turns out for you.

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

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About Lara Dunston

A travel and food writer who has experienced over 70 countries and written for The Guardian, Australian Gourmet Traveller, Feast, Delicious, National Geographic Traveller, Conde Nast Traveller, Travel+Leisure Southeast Asia, DestinAsian, TIME, CNN, The Independent, The Telegraph, Sunday Times Travel Magazine, AFAR, Wanderlust, International Traveller, Get Lost, Four Seasons Magazine, Fah Thai, Sawasdee, and more, as well as authored more than 40 guidebooks for Lonely Planet, DK, Footprint, Rough Guides, Fodors, Thomas Cook, and AA Guides.

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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

#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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