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Khao Soi Gai – Chiang Mai Curry Noodle and Chicken Soup Recipe. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Khao Soi Gai Recipe – How to Make Chiang Mai Curry Noodle Chicken Soup 

This khao soi gai recipe makes the delicious Chiang Mai curry noodle chicken soup that is as beloved by foreign visitors as much as locals in the Northern Thailand city. Slurped at market stalls, simple eateries and fancy restaurants, khao soi gai quickly becomes addictive.

Khao soi gai is the most popular noodle soup in Chiang Mai, the old capital of the Lanna kingdom in Northern Thailand that’s as famous for its fantastic Northern Thai-style Lanna food as much as its gilded pagodas, gorgeous handicrafts and glorious mountains nearby.

Khao soi gai is a one-bowl meal of egg noodles, a rich, oily coconut cream-infused stock, and a leg or thigh of bone-in chicken (‘gai’ is Thai for chicken) topped with more crunchy noodles.

The spicy curry noodle chicken soup is a lunchtime favourite across Chiang Mai. It’s one of those dishes that culinary travellers are eager to try – and then can’t stop eating.

Khao Soi Gai Recipe – How to Make Chiang Mai Curry Noodle Chicken Soup. Copyright © 2021 Terence Carter / Grantourismo. All Rights Reserved.

Khao Soi Gai Recipe – Chiang Mai Curry Noodle Chicken Soup

Lara reckons that unlike the rest of Thailand (and Southeast Asia for that matter) where, when locals meet, they ask each other “have you eaten rice today?” (to mean “have you eaten yet?”), in Chiang Mai the locals ask “have you eaten khao soi gai yet?”

Khao soi is thought to have arrived in Northern Thailand with Chinese Muslim traders who travelled from Southern China to what we now know as Myanmar, stopping in the Lanna kingdom on the way. However, Kao soi gai also shares some DNA with Myanmar’s ohn no khao swe, a Burmese chicken coconut noodle soup, so could have arrived in Lanna along the old established trading route between Moulmein and Chiang Mai.

The route was well-travelled during the roughly 200-year Burmese rule (1558-1775). During the period, coconuts, which weren’t grown in Chiang Mai, were shipped from the Southern port of Moulmein to the Lanna kingdom. Whichever way it came, it explains why quite often in Chiang Mai it is Muslim families who have stalls selling the dish – and typically it’s the only dish they sell.

When an order comes in at one of these stalls, the vendor places the pre-blanched noodles in a bowl, adds a chunky piece of chicken and pours the broth over the noodles from a huge vat. If it’s a popular stall, you need to get in early to land a bowl as the stall will shut as soon as the day’s batch of soup runs out.

One of the sure signs of a good khao soi gai is a slick of bright red oil on top of the stock. This oily layer is made from the splitting of the coconut cream and stock – which only really happens with fresh coconut cream. What this does is help coat the noodles with oil and stock with each mouthful.

Just like laksa, there is a beef version of khao soi as well, but it’s nowhere near as popular as chicken.

If you are making this khao soi gai recipe for guests who don’t like bone-in chicken, the best bet is to use chicken thighs. Debone and trim the thighs, but keep the bones for the stock. If you wanted to use chicken breast, cook the chicken separately taking care not to overcook it.

A quick note on the deep-fried noodles. These will splatter when introduced to the oil and can overcook very easily. Take them out a few seconds before reaching the desired colour, as once they start to dry out they can quickly burn.

Khao Soi Gai Recipe – Chiang Mai Curry Noodle Chicken Soup

Khao Soi Gai – Chiang Mai Curry Noodle and Chicken Soup Recipe. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Khao Soi Gai Recipe – Chiang Mai Curry Noodle and Chicken Soup

Print Recipe Rate Recipe
This khao soi gai recipe makes the delicious Chiang Mai curry noodle chicken soup that is as beloved by foreign visitors as much as locals in the Northern Thailand city.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Course: Soup
Cuisine: Thai
Servings: 1
Calories: 305.6kcal
Author: Terence Carter, adapted from David Thompson

Ingredients

Paste
  • 3 dried long red chilies deseeded, soaked and drained
  • 4 medium-sized red shallots unpeeled
  • 3 garlic cloves unpeeled
  • 1 tbsp fresh turmeric peeled and chopped
  • 2 tbsp fresh ginger peeled and chopped
  • 2 fresh coriander roots scraped and chopped
  • 1 teaspoon coriander seed roasted and ground
  • 1 pinch salt
Soup
  • 4 tbsp coconut cream
  • 1 chicken leg per serving quartered (around 100 grams)
  • 1 tbsp palm sugar
  • 2 tbsp light soy sauce
  • 1 teaspoon dark soy sauce
  • 2 cups stock
  • 75 g fresh egg noodles per bowl
Garnish
  • 1 tbsp green onion chopped
  • 1 tbsp fresh coriander leaves chopped
  • 2 tbsp red shallots sliced thinly
  • 2 tbsp pickled mustard greens
  • 6 slices lime wedges
  • 2 tbsp chilli sauce roasted

Instructions

  • Pre-heat oven to 200°C.

Paste

  • To make the paste, roast the chillies, shallots, garlic, turmeric and ginger until softened. Remove from oven. When cool enough to handle, peel the shallots and garlic. Then pound the roasted ingredients together using a mortar and pestle until smooth.

Soup

  • To make the soup, simmer the coconut cream until it is thick and beginning to separate. Then add the paste and fry until fragrant, about 5 minutes.
  • Add the chicken, reduce the heat and simmer for several minutes.
  • Add the palm sugar, the two soy sauces and finally the stock. Stir well and then keep simmering until the chicken is cooked, about 20 minutes.
  • While soup is simmering, fry one-quarter of the egg noodles in hot oil, drain.
  • Check the seasoning, the soup should taste salty and slightly sweet from the coconut cream.
  • Blanch three-quarters of the egg noodles in boiling water, drain.
  • Put blanched noodles in a bowl, pour over the soup and add garnishes.
  • Serve with sliced red shallots, wedges of lime and pickled mustard greens.

Nutrition

Serving: 1g | Calories: 305.6kcal | Carbohydrates: 19.8g | Protein: 20.2g | Fat: 17.1g | Saturated Fat: 8.6g | Cholesterol: 69.3mg | Sodium: 1345.2mg | Fiber: 2.7g | Sugar: 12.7g

LEARN MORE

Thai Food by David Thompson

Thai Street Food: Authentic Recipes, Vibrant Traditions by David Thompson

Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand by Andy Ricker

Night + Market: Delicious Thai Food to Facilitate Drinking and Fun-Having Amongst Friends by Kris Yenbamroong and Garrett Snyder

The Grammar of Spice by Caz Hildebrand

The Spice Companion by Lior Lev Sercarz

Are you a khao soi lover and a fan of Thai food and Northern Thailand’s Lanna cuisine specifically? Do let us know if you make this khao soi gai recipe in the comments below. We’d love to hear how it turns out.

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. Jen says

    May 22, 2018 at 5:26 pm

    Great recipe! Although I can’t tell you how many times I overdid frying the egg noodles! The kids love this, despite me using the same number of chillis in the recipe. I guess it’s because they’re the longer ones more like a capsicum than a bird’s-eye. I’m going to try your laksa next, I’ve always thought it was too difficult, but after this one I’m going to give it a go.5 stars

  2. Terence Carter says

    May 22, 2018 at 5:48 pm

    Hi Jen, glad you liked the recipe. If you use the long thin chillis it’s a little hotter, but not too over the top. I might expand the very brief step for the fried the egg noodles! You need to pull them out quickly just before they reach the desired depth of colour as they’ll keep cooking a little. Same for fried shallots – I still have trouble with them!
    Thanks for your comment. Let us know how the Laksa goes.
    T

  3. ali says

    October 31, 2019 at 10:15 pm

    What are these types of long red chiles I see in lots of thai recipes called. I already have red birds eye chiles but am trying to find the specific name of the long red ones that are used that are more similar in flavor to capsicum. I don’t think they are fresno…. thank you for a great recipe!5 stars

  4. Terence Carter says

    October 31, 2019 at 11:34 pm

    Greetings Ali. Thank you for your comment. Great question. These chillis are generally called ‘long chillis’, but are known in Thai as prik chii faa. They’re milder than bird’s eye chillis (prik kii nuu suan) but are different than banana chillis (prik yuak), which are generally picked when they’re yellow or green. Long chillis can bring the heat, particularly if you keep the seeds, but are much more approachable than bird’s eye chillis, particularly in this dish where the flavours really need to blend.
    Thanks for your review and happy cooking.

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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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