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Hanglay Mu – Gaeng Hang Lay Mu – Northern Thai pork belly curry. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Gaeng Hang Lay Moo Curry – Northern Thai Pork Belly Curry Recipe

Of all the curries in Thailand, this Northern Thai pork belly curry called Gaeng Hang Lay Moo must be the most decadent and moreish of all. It’s a red curry on spice steroids and the extra kick and spice, as well as the richness of the pork belly, make this one of my favourite Thai curries and the one I’ve been cooking this week for our Year of Asian Cookbooks project.

The geographic origin of Gaeng Hang Lay Moo – in its Thai form – is the northern Thailand city of Chiang Mai, beloved by Thais for its laidback atmosphere, arty vibe and fiery food. This, combined with its cooler weather and nearby mountains, has seen Chiang Mai become a popular retreat for well-off Thais and a home for Bangkok creative types seeking a tree-change.

However, it’s the earlier arrival of Indian traders bearing spices that is of interest here. Initially arriving in Chain Mai to trade textiles, their need for the classic Indian spices to satisfy a curry craving saw spices such as turmeric, fennel and cardamom become more commonly used in local Thai cooking.

Gaeng Hang Lay Moo – Northern Thai Pork Belly Curry

With the use of these extra spices on top of a classic base red curry mix, there are many parallels between Gaeng Hang Lay Moo and southern Thailand’s Massaman curry. Although the Hang Lay Moo recipe I am using here, by Bangkok-based Thai Chef Ian Kittichai of Issaya Siamese Club, does not contain mace, cinnamon and fenugreek, other dried spices that often appear in southern Massaman curries.

While the spices convey the influence of India and Malaysia, the origins perhaps are closer to the northern Thai border in Myanmar, where a pork curry called wet tha hin lay includes a sour component, just as the Thai version includes tamarind. In fact many restaurants in Chiang Mai call the curry ‘Burmese curry’.

While there’s plenty of heat from the chillies in the curry mix, there’s also the added bite of the ginger – not normally an ingredient in Thai curries, where it’s lookalike, galangal, predominantly features.

Like many Thai curries, Gaeng Hang Lay Moo is a dish that was traditionally shared on special occasions due to the expense and time-consuming nature of making the recipe. Today it’s seen everywhere in Chiang Mai, in varying degrees of quality and numerous permutations when it comes to the spices used in the dish.

Like the best of the food from Northern Thailand, this dish packs an initial punch and lures you in after your taste buds have recovered from the first mouthful. Make a big batch, because it’s true that, like a Massaman curry, Gaeng Hang Lay Moo just tastes better on the second day.

Of interest in Chef Kittichai’s dish is the ingredient ma-khwaen or, more commonly, makhwaen. It’s a speciality of Chiang Rai, and is also found in the rest of Northern Thailand and Laos, where we had it in a jaow (dip). Its pods, used fresh and dry, are from a species of prickly ash trees.

Its botanical name, Zanthoxylum limonella, gives a hint that it has citrus notes, and the genus Zanthoxylum is the parent to the several varieties of trees that produce Sichuan pepper. While it doesn’t have as much of that numbing effect so particular to Sichuan pepper, it packs a real peppery punch, cooled with those citrus notes.

In Chef Kittichai’s recipe it’s clearly used dried and you can find it in Bangkok as well as speciality stores outside Thailand that stock Thai, and specifically Northern Thai, ingredients. While you could substitute it for Sichuan pepper, the latter is such a distinct ingredient it may affect the balance of the dish. If you don’t like peppery heat I’ll look the other way if you leave out makhwaen.

During my research I found that there were many far simpler recipes of the dish and out of curiosity I made a couple of versions (the one pictured is one of them) but Chef Kittichai’s is far superior in flavour complexity. Although I do like to cook the pork out a lot more (two hours plus) than what the chef does in his recipe below.

The chef’s recipe only just cooks the pork to get colour, but I found that giving the pork a really good sear and cooking it for at least three hours gave the best result, so that the pork had that fall-apart-with-a-fork quality. Because it’s pork belly, I found the meat still moist and delicious after a good four hours cooking. Really sublime flavours are generated using this method.

Also during my research, I noticed that many Gaeng Hang Lay Moo recipes – even those with an exhaustive list of ingredients – suggest making the curry paste in a food processor without even a passing reference to a mortar and pestle.

I’m not going to carry on about this in every curry or relish recipe this year, but as Chef David Thompson says in his Thai cooking tome Thai Food, making curry pastes in a mortar as pestle is “onerous and messy, but the result is quite superior”. See this post on how to use a mortar and pestle.

If you insist on taking the 120/240 volt route, a good tip from Chef Thompson is to use a blender, not a food processor. The narrow well of a blender is better suited to the paste coming together and the fact it has four blades makes it more efficient than ingredients being flung around in a wide-based food processor.

With the dried spices, if you’re not going to use a mortar and pestle, a coffee grinder or, obviously, a spice grinder, will do the trick.

This Gaeng Hang Lay Moo recipe may appear laborious, but the results are amazing.

Gaeng Hang Lay Moo – Northern Thai Pork Belly Curry

This Gaeng Hang Lay Moo recipe is based on Chef Ian Kittichai’s recipe from the Issaya Siamese Club Cookbook, used with permission.

To start this dish, you need to prepare chef’s Thai red curry paste first. Below is the second stage, producing the hang lay curry. I’ve modified the final recipe (bringing the curry and the pork together) for simplicity.

Hanglay Mu – Gaeng Hang Lay Mu – Northern Thai pork belly curry. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Gaeng Hang Lay Moo Curry Paste

Print Recipe Rate Recipe
This is the curry paste to make Gaeng Hang Lay Moo Curry (Northern Thai Pork Belly Curry).
Prep Time: 15 minutes
Total Time: 15 minutes
Course: Curry Paste
Cuisine: Thai
Servings: 250 g
Calories: 479kcal
Author: Terence Carter

Ingredients

  • 20 g dried red finger chilli peppers
  • 10 g turmeric fresh
  • 10 g coriander seeds
  • 10 g cumin seeds
  • 12 g ma-khwaen Thai prickly ash, optional (as it's hot and numbing)
  • 90 ml vegetable oil
  • 40 g ginger young
  • 150 g of red curry paste see the curry paste recipe here
  • 1.5 l water
  • 1 g salt
  • 200 ml tamarind juice
  • 20 ml fish sauce
  • 50 g palm sugar
  • 80 g garlic

Instructions

  • In a dry pan, toast chilli peppers, turmeric, cumin, coriander seeds and ma-khwaen together on low heat for 10 minutes. Once cooled, finely grind in a mortar or use a food processor to blend smooth.
  • In a large, heavy bottomed pot, heat oil and sauté the sliced ginger. Add the red curry paste and cook until the oil separates. Add water and ground spices.
  • Bring to a boil. Add salt, tamarind juice, fish sauce, palm sugar and garlic.
  • Simmer for an hour.
  • Curry can be stored in an airtight container in the refrigerator for up to 5 days.

Nutrition

Serving: 1g | Calories: 479kcal | Carbohydrates: 49.3g | Protein: 3.8g | Fat: 30.2g | Saturated Fat: 7.1g | Cholesterol: 0mg | Sodium: 2600mg | Fiber: 3.4g | Sugar: 27.6g

 

Gaeng Hang Lay Moo Curry — Northern Thai Pork Belly Curry Recipe. Copyright 2022 Terence Carter / Grantourismo. All Rights Reserved.

Gaeng Hang Lay Moo Curry – Northern Thai Pork Belly Curry Recipe

Print Recipe Rate Recipe
Of all the curries in Thailand, this Northern Thai pork belly curry called Gaeng Hang Lay Moo must be the most decadent and moreish of all.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Curry
Cuisine: Thai
Servings: 4 Serves
Calories: 831kcal
Author: Terence Carter

Ingredients

  • 150 g Hang Lay curry paste see above
  • 200 g taro roots diced,
  • 200 g lotus roots sliced
  • 500 g pork belly diced
  • 50 g young ginger julienned
  • 5 g coriander sprigs

Instructions

  • Boil taro roots and lotus roots in a pot of water until cooked (about 10 minutes). Drain and set aside.
  • Sear pork belly in a pan at high heat.
  • Pour curry into the pan until meat is covered and simmer on low heat for half an hour.
  • Add cooked roots to curry.
  • Ladle pork belly curry into serving bowls and garnish with coriander sprigs and young ginger.
  • Serve with steamed jasmine rice on the side.

Nutrition

Serving: 1g | Calories: 831kcal | Carbohydrates: 31.2g | Protein: 61.2g | Fat: 47g | Saturated Fat: 14.5g | Cholesterol: 144mg | Sodium: 2051mg | Fiber: 3.8g | Sugar: 0.2g

 

Issaya Siamese Club
Chuea Phloeng Rd
Sathon, Bangkok, Thailand
+66 2 672 9040
www.issaya.com

CORRECTION: The Gaeng Hang Lay Moo recipe in the cookbook calls for ‘200 ml fish sauce’, which would result in a salty, fishy disaster that even a hungry soi dog would reject. This has been amended to a more human friendly 20 ml. Chef Kittichai has confirmed it’s a typo in the book, but adds that fish sauce should always be added ‘to taste’.

This post is the latest in my Year of Asian Cookbooks project. Next up: a 120 year-old Geng Gari Gai aromatic Chiang Mai chicken curry recipe from Northern Thailand from Chef David Thompson of Nahm restaurant in Bangkok.

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. Joy @MyTravelingJoys says

    February 2, 2014 at 5:22 pm

    Yum! I love curry pastes! I’ve made a Balinese paste a couple times after we went on our Bali vacation 2 years ago. Doubt I’ll find all these ingredients here in Poland, but I’ll definitely give it a go and sub as needed. Thanks! :-)

  2. Terence Carter says

    February 3, 2014 at 4:45 pm

    Hi Joy, yes, it could be a bit of a struggle to find all the ingredients, which is why I’m doing this project where I can get them all. Good luck!

  3. Phil says

    February 8, 2014 at 3:57 am

    Thanks for this recipe. Are you sure about the 200ml of fish sauce? I guess you mean 20ml.

  4. Carolyn Jung says

    February 10, 2014 at 3:08 am

    Curry plus pork belly? What’s not to like? A perfect meal for a wintery day.

  5. Terence Carter says

    February 10, 2014 at 10:20 am

    Thanks Phil, good catch. I had asked the chef about it at the time I was writing it up and he’s just told me it is a typo in the book – but does say they always add fish sauce to taste. Don’t know too many people who could find 200ml in this recipe to their taste! I’ve amended the recipe.

  6. The Squishy Monster says

    February 11, 2014 at 7:12 am

    What wonderful spices! I will have to try this soon =)

  7. Will says

    February 12, 2014 at 7:30 pm

    This looks amazing, I never bothered to sear the meat when I was cooking curries before, but I think it definitely brings a better flavor out of the pork.
    Will

  8. Lara Dunston says

    February 12, 2014 at 8:44 pm

    Perfect for winter nights! But also pretty good on sultry evenings too, like tonight’s here in Siem Reap. So warm today. Thanks for dropping by!

  9. Lara Dunston says

    February 12, 2014 at 8:45 pm

    Our kitchen smells of them – it’s heavenly! Do let us know if you try it – would love to see a pic :) Thanks for visiting!

  10. Terence Carter says

    February 12, 2014 at 8:47 pm

    Hi Will, for this particular one for sure, it really does. It wouldn’t work for chicken, but beef ribs etc, would certainly benefit from a little pre sear. One of my favourite Massaman curries in Bangkok was a restaurant that marinated lamb in the curry paste overnight and seared it to just pink before adding it to the curry. Definitely not traditional, but a delicious take on an an old recipe.
    Cheers,
    T

  11. Gessell Wolitski says

    October 19, 2016 at 8:53 pm

    This sounds amazing! Might be a struggle to find all of the different spices here in Amsterdam but it’s worth a shot. Thanks for sharing.

  12. Lara Dunston says

    November 1, 2016 at 10:04 am

    Hello Gessell – thanks! Do look for the spices in Amsterdam – I’d suggest asking staff at the Thai restaurants there. There are a few good ones there. You also have lots of good Indonesia restaurants that use many of the same spices. Best of luck! Do share a pic if you end up making the dish.

  13. Fee says

    July 19, 2017 at 10:11 am

    Another terrific, easy to follow recipe.5 stars

  14. Lara Dunston says

    July 19, 2017 at 11:25 am

    Fantastic! So pleased you found it useful, Fee. Thanks for visiting!

  15. Susan Smith says

    December 10, 2017 at 12:34 pm

    Wow! This did take a really long time to make but it was worth it. I had tried it at Issaya Siamese Club last time I was in Bangkok and loved it, so rich, so moreish. Thanks for the recipe.5 stars

  16. Terence Carter says

    December 10, 2017 at 12:37 pm

    Thanks Susan. Because it is time-consuming, I usually make a big batch of the paste and eat it twice in a week! Glad you liked Issaya Siamese Club, well have to go back there next time we’re in BKK.
    T

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About Grantourismo

Lara and Terence are an Australian-born, Southeast Asia-based travel and food writers and photographers who have authored scores of guidebooks, produced countless travel and food stories, are currently developing cookbooks and guidebooks, and host culinary tours and writing and photography retreats in Southeast Asia.
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Still looking for Christmas cooking inspo? Check o Still looking for Christmas cooking inspo? Check out our seafood recipe collection, especially if you celebrate Christmas on Christmas Eve with a fish focused meal in the Southern Italian tradition, transformed by Italian-Americans into the Feast of the Seven Fishes, or like Australians, who celebrate Christmas in the sweltering summer, feast on seafood for Christmas Day lunch, we’ve got lots of easy seafood recipes for you.

Our recipes include a classic prawn cocktail, blini with smoked salmon, a ceviche-style appetiser, and devilled eggs with caviar. We’ve also got recipes for fish soup, seafood pies and pastas, salmon tray bake, and crispy salmon with creamy mashed potatoes.

You’ll find the recipes here: https://grantourismotravels.com/seafood-recipes-for-christmas-eve-and-christmas-day-menus/
(Link in bio if you’re seeing this on IG)

Merry Christmas if you’re celebrating!! 

#christmas #christmasfood #seafood #fish #recipes #christmasrecipes #foodstagram #foodblogger #food #foodlover #igfood #picoftheday #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #grantourismo #grantourismotravels #xmas #merrychristmas #happychristmas
If you’re still looking for food inspo for Chris If you’re still looking for food inspo for Christmas Eve or Christmas Day meals, my smoked salmon ‘carpaccio’ recipe is one of dozens of recipes in this compilation of our best Christmas recipes (link below). 

The Christmas recipe compilation includes collections of our best Christmas breakfast recipes, best Christmas brunch recipes, best Christmas starter recipes, best Christmas cocktails, best Christmas dessert recipes, and homemade edible Christmas gifts and more.

My smoked salmon carpaccio recipe makes an easy elegant appetiser that’s made in minutes. If you’re having guests over, you can make the dish ahead by assembling the salmon, capers and pickled onions, and refrigerate it, then pour on the dressing just before serving. 

Provide toasted baguette slices and bowls of additional capers, pickles and dressing, so guests can customise their carpaccio. And open the bubbly!

You’ll find that recipe and many more Christmas recipes here: https://grantourismotravels.com/best-christmas-recipes/ (link in bio if you’re seeing this on IG)

Merry Christmas!! X

#christmas #christmasfood #recipes #christmasrecipes #foodstagram #salmon #smokedsalmon #foodblogger #food #foodlover #igfood #picoftheday #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels 
#xmas #merrychristmas #happychristmas
If you haven’t visited our site in a while, I sh If you haven’t visited our site in a while, I shared a collection of recipes for homemade edible Christmas gifts — for condiments, hot sauces, chilli oils, a whole array of pickles, spice blends, chilli salt, furakake seasoning, and spicy snacks, such as our Cambodian and Vietnamese roasted peanuts. 

I love giving homemade edibles as gifts as much as I love receiving them. Who wouldn’t appreciate jars filled with their favourite chilli oils, hot sauces, piquant pickles, and spicy peanuts that loved-ones have taken the time to make? 

Aside from the gesture and affordability of gifting homemade edibles, you’re minimising waste. You can use recycled jars or if buying new mason jars or clip-top Kilner jars, you know they’ll get repurposed.

No need for wrapping, just attach some Christmas baubles or tinsel to the lid. I used squares of Cambodian kramas (cotton scarves), which can be repurposed as napkins or drink coasters, and tied a ribbon or two around the lids, and attached last year’s Christmas tree decorations to some.

You’ll find the recipes here: https://grantourismotravels.com/homemade-edible-christmas-gifts/ (link in bio if you’re seeing this on IG)

Yes, that’s Pepper... every time there’s a camera around... 

#christmasgiftideas #ediblegifts ##christmasfoodgifts #foodgifts #giftideas #homemadegifts #christmasfood #ediblegiftideas #hotsauce #chillisauce #sriracha #pickles #homemadepickles #recipes #foodstagram #foodblogger #food #foodlover #igfood 
#blackcat #blackcatsofinstagram #picoftheday 
#christmas #christmastree #xmas #merrychristmas #happychristmas #cambodia #siemreap
This crab omelette is a decadent eggs dish that’ This crab omelette is a decadent eggs dish that’s perfect if you’re just back from the fish markets armed with luxurious fresh crab meat. It’s a little sweet, a little spicy, and very, very moreish.

Our crab omelette recipe was one of our 22 most popular egg recipes of 2022 on our website Grantourismo and it’s no surprise. It’s appeared more times than any other egg recipes on our annual round-ups of most popular recipes since Terence launched Weekend Eggs when we launched Grantourismo in 2010.

If you’re an eggs lover, do check out the recipe collection. It includes egg recipes from right around the world, from recipes for classic kopitiam eggs from Singapore and Malaysia and egg curries from India and Myanmar to all kinds of egg recipes from Thailand, Japan, Korea, China, Mexico, USA, Australia, UK, and Ireland.

And do browse our Weekend Eggs archives for further eggspiration (sorry). We have hundreds of egg recipes from the 13 year-old series of recipes for quintessential egg dishes from around the world, which we started on our 2010 year-long global grand tour focused on slow, local and experiential travel. 

We’re hoping 2023 will be the year we can finally publish the Weekend Eggs cookbook we’ve talked about for years based on that series. After we can find a publisher for the Cambodia cookbook of course... :( 

Recipe collection here (and proper link to Grantourismo in our bio):
https://grantourismotravels.com/22-most-popular-egg-recipes-of-2022-from-weekend-eggs/

If you cook the recipe and enjoy it please let us know — we love to hear from you — either in the comments at the end of the recipe or share a pic with us here.

#recipe #recipes #eggs #eggslover #breakfasteggs #WeekendEggs #egg #breakfast #brunch #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #lookingforapublisher #writingacookbook  #grantourismo #grantourismotravels
I’m late to share this, but a few days ago Angko I’m late to share this, but a few days ago Angkor Archaeological Park, home to stupendous Angkor Wat, pictured, celebrated 30 years of its UNESCO World Heritage listing. 

That’s as good an excuse as any to put this magnificent, sprawling archaeological site on your travel list this year.

While riverside Siem Reap, your base for exploring Angkor is bustling once more, there are still nowhere near the visitors of the last busy high season months of December-January 2018-2019 when there were 290,000 visitors. 

Last month there were just 55,000 visitors and December feels a little quieter. A tour guide friend said there were about 150 people at Angkor Wat for sunrise a few days ago.

If you’re looking for tips to visiting Angkor, Siem Reap and Cambodia, just ask us a question in the comments below or check Grantourismo as we’ve got loads of info on our site. Click through to the link in the bio and explore our Cambodia guide or search for ‘Angkor’. 

And please do let us know if you’re coming to Siem Reap. We’d love to see you here x

#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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