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Crab Omelette Recipe. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Crab Omelette Recipe for a Very Decadent Weekend Eggs Dish

This crab omelette recipe makes for a decadent weekend eggs dish that’s perfect if you’re just back from an early morning shop at the fish markets, armed with luxurious fresh crab meat. This crab omelette is a little sweet, a little spicy, and very, very moreish.

I thought I’d opt for a crab omelette recipe for my inaugural recipe for Weekend Eggs, the Asian series. If you missed Lara’s post, I’m picking up my Weekend Eggs series where I left off with kai yat say in Bangkok.

I have adapted the crab omelette recipe from Charmaine Solomon’s The Complete Asian Cookbook which used to be on my bookshelves in Sydney for many years and saw a lot of use — it’s a classic in the Australian-Asian kitchen.

While the book is light on Cambodian and Laotian recipes, it’s a pretty good reference book to have when comparing different recipes across the region, particularly Vietnamese and Thai dishes.

There are many different Asian crab omelette recipes and this crab omelette recipe of Solomon’s, which I’ve tweaked quite a bit, is a Vietnamese inspired crab omelette, and in my opinion it’s the best method for making a crab omelette.

Crab Omelette Recipe for a Very Decadent Weekend Eggs Dish

I love this Vietnamese inspired crab omelette recipe. I find the Japanese-style Kanitama-don, where a crab meat omelette is served on top of rice, to be too heavy and a waste of good crab meat — that is, of course, if the chef doesn’t use imitation crab sticks!

The famous Bangkok style crab omelette served at Raan Jay Fai is not only notable for how expensive it is by Bangkok standards, but how well cooked it is. ‘Sister Mole’, as the owner-cook is known locally, is amazing to watch on the woks — she alone fronts the burners — but I can think of better things to do than wrap that much fantastic crab meat in an eggy casing.

There are other versions of this crab omelette recipe too. There are Chinese renditions that are similar to the Bangkok style eggs, but it’s this Vietnamese inspired omelette that I really think does the delicate, sweet flavour of the crab justice.

Tips to Making this Crab Omelette Recipe

With skill, you can make a perfect omelette with three eggs without it being too much ‘casing’ for the crab. Having the omelette not quite set before you fold it (some cooks roll the omelette as well), means it arrives at the table just cooked through. You don’t want a dry omelette. Ever.

A little note about the use of butter in this crab omelette recipe. You might think that butter is not very Asian, however, Vienam was part of French Indochina and  I’m pretty sure the French might have had a hand in the way Vietnamese omelettes ended up so delicious.

What butter adds to the dish is a little nuttiness and it helps give the exterior of the omelette colour, even though it’s not fully cooked through.

With the condiments, I don’t mind the ubiquitous nước chấm dipping sauce, a mix of chillies, garlic, sugar, lime, rice vinegar, and fish sauce. But for me it’s a little too ‘thin’ a sauce for this dish and if you pour it over the top you have a soggy omelette.

I like going pan-Asian by adding some oyster sauce and Sriracha, which is, if my memory serves correct, the same way they do it at Chin Chin in Melbourne, where the dish is also a standout.

I can’t stress the importance of the freshness of the crab meat for this crab omelette recipe. Charmaine Solomon’s recipe uses uncooked crab meat that’s cooked in the pan. I prefer the crabs to have been boiled first and then just getting a little heat from being in the pan for 30 seconds as the omelette sets.

We’re lucky that we can get good blue swimmer crabs here in Siem Reap at Psar Chas, Old Market, which has the city’s best seafood. Although the crab to meat ratio can sometimes be a little deceiving, so I’ll also buy freshly cooked crab meat.

I don’t want to spend an entire Sunday morning extracting a couple of hundred grams of crab meat, half of which Lara will consume before I’ve cracked an egg.

We love this crab omelette recipe so much that it’s hard to go to the market without bringing some crab meat home.

It’s a fantastic brunch dish and if you’re having guests over and want to serve it for four people you can easily multiply the amount of ingredients and use a bigger pan to make a grander omelette (I suggest making it for two at a time) and slicing the omelette in half to serve.

If you’re making our crab omelette recipe for brunch for friends, some sparkling wine or a sauvignon blanc is the perfect accompaniment.

Why not make it special? You’re not only enjoying some fantastic produce, but you’re also showing off your kitchen skills by making the perfect omelette.

Crab Omelette Recipe

Crab Omelette Recipe. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Crab Omelette Recipe — Weekend Eggs

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This crab omelette recipe makes for a great weekend eggs dish, perfect if you’re just back from an early morning visit to the fish markets. It’s decadent, a little sweet, a little hot, and very, very moreish.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Breakfast
Cuisine: Vietnamese
Servings: 1
Calories: 575kcal
Author: Terence Carter

Ingredients

  • 80 grams cup fresh cooked crabmeat blue swimmer if possible
  • 1 long red chilli halved, seeds removed
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon butter
  • 1 tablespoon of neutral oil
  • 4 spring onions thinly sliced
  • ½ cup snow pea sprouts
  • 3 eggs
  • 2 teaspoons soy sauce
  • 1 teaspoon fish sauce
  • 1 tablespoons oyster sauce
  • 1 small bunch coriander
  • Sriracha sauce to taste

Instructions

  • Deseed the chilli and finely chop half the chilli and add to a hot pan with a little oil and the white ends of the spring onions and the ginger.
  • Cook until the spring onions and the ginger are translucent and add to the crab meat in a small bowl and stir.
  • Lightly beat the eggs until yolks are broken and mix in the soy and fish sauce.
  • Prepare your garnish. Thinly slice the remaining chilli into strips. Pick a small handful of coriander leaves. Wash and drain the snow pea sprouts.
  • Over medium-high heat add the rest of the oil and the butter to an omelette pan. When it’s hot add the egg mixture and leave it for 15 seconds to start to set a little. With a silicon spatula, begin pushing the cooked egg towards the centre of the pan and additionally swirl the pan to get the unset eggs to cook. Run the spatula around the rim of the pan to stop it from sticking.
  • When the omelette is becoming firm and there is only a little liquid on the surface of the omelette add the crab mixture to the centre of the omelette. Using the spatula, fold one side of the omelette to just over centre of the pan, followed by the other side. This will be the bottom of the omelette.
  • Take the pan off the heat and turn the omelette over onto a plate.
  • If you’re going to present this to guests and want a fancy presentation, slice the omelette in half and arrange as in the photo (above).
  • Drizzle with the oyster sauce and Sriracha, followed by the snow pea sprouts, the chilli strips and the coriander.

Nutrition

Serving: 1g | Calories: 575kcal | Carbohydrates: 18g | Protein: 31.3g | Fat: 42.7g | Saturated Fat: 9.7g | Polyunsaturated Fat: 33g | Trans Fat: 0g | Cholesterol: 583mg | Sodium: 2096mg | Fiber: 3.6g | Sugar: 10.1g

Do let us know if you make this Crab Omelette Recipe as I’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 Terence Carter

Terence Carter is an editorial food and travel photographer and infrequent travel writer with a love of photographing people, places and plates of food. After living in the Middle East for a dozen years, he settled in South-East Asia a dozen years ago with his wife, travel and food writer and sometime magazine editor Lara Dunston.

Reader Interactions

Comments

  1. Felicia says

    June 13, 2017 at 8:52 pm

    I am in love with these Weekend Eggs Recipes.
    I loved the balance between the crab and the snow peas.5 stars

  2. Lara Dunston says

    December 26, 2018 at 6:46 pm

    Missed this comment, sorry, Felicia! Thank you so much!

  3. mary says

    February 10, 2019 at 7:11 pm

    This was just amazing. What a great weekend brunch dish!5 stars

  4. Terence Carter says

    February 10, 2019 at 7:12 pm

    Thanks Mary, it’s a real favourite of ours too!

  5. Amanda Stock says

    June 16, 2020 at 11:54 am

    That’s such a beautiful photo it inspired me to make this. While it was a bit stressful to get the omelette right every time, I did crack a bottle to sip while I made them. Everyone loved it. Thanks!5 stars

  6. Terence Carter says

    June 16, 2020 at 12:34 pm

    Hi Amanda, we need to make this again and use our sourdough bread up!
    Thanks for your comment.
    T

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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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