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Khmer Raw Fish Salad Recipe for Phlea Trei Cambodian Ceviche. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Traditional Khmer Raw Fish Salad Recipe for the Cambodian Style Ceviche Called Phlea Trei

This traditional Khmer raw fish salad recipe for phlea trei makes a Cambodian ceviche usually made with a local firm white fish ‘cooked’ in citrus juice. It’s an ancient Khmer dish that feels contemporary, which is why it can be found on the menus of Cambodia’s finest Cambodian restaurants. We use salmon for this dish, which is much-loved by Cambodians, which I also adore.

I love this Khmer raw fish salad recipe for phlea trei, which makes a wonderful, light, refreshing, and fragrant fish dish that is Cambodia’s ceviche and one of our best salmon recipes. The Khmer word trei, also written as trey, means fish, and phlea – also written as phlear, plear, ph’lea, and plea – is a type of raw salad where the fish or meat is generally ‘cooked’ in citrus juice.

I’m calling this an ‘ancient’ dish because it is a very old dish, dating back to the Khmer Empire, probably older. To find out just how old this dish is, however, you’re going to have to wait until our Cambodian cookbook and Cambodian culinary history is published, which will include lots of original previously unpublished research.

Before I tell you all about this delicious Khmer raw fish salad recipe for phlea trei – which I know you will love if you’re a fan of ceviches – I have a favour to ask. Grantourismo is reader-funded. If you’ve used and enjoyed our Cambodian recipes, or any of our recipes, please consider supporting Grantourismo.

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

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

Khmer Raw Fish Salad Recipe for the Cambodian Ceviche Called Phlea Trei

Before the pandemic when we used to have work and an income and would eat out at restaurants all the time, we’d often dine at Cambodia’s best Cambodian restaurants, which happened to be here in Siem Reap. (Sadly, most Siem Reap restaurants are closed; some permanently, others until Cambodia opens its borders to tourists again. When we have a firm opening date, we’ll update the guide I just linked to.)

If this Khmer raw fish salad was on the menu at Siem Reap restaurant – or the raw Khmer beef salad, which I nicknamed ‘Cambodian carpaccio’ – I wouldn’t think twice about ordering either.

They always tasted sublime and they would be a visual feast for the eyes, the plates prettily strewn with edible flowers – the use of which is traditional, not a contemporary flourish.

Fortunately, Terence makes a delicious and exceptionally pretty phlea trei with salmon, which he first created from a classic Khmer raw fish salad recipe some years ago when we were experimenting with creative Cambodian canapés for summer entertaining. Remember this?

Creative Cambodian Canapés for Easy Summer Entertaining and All Year Snacking

 

I’m not sure why it’s taken us years to share our Cambodian ceviche recipe but here it is, which is where I should also explain why I’m likening it to a ceviche when phlea trei really is its own dish and is actually a great deal older.

I’m only calling our raw fish salad a Cambodian ceviche to give you an idea as to what to expect, because ceviche is so well-known around the world, but, sadly, I’m sure most of our readers wouldn’t have heard of phlea trei – in the same way that far more people know, say, banh mi than they know num pang.

The reality is that phlea trei deserves to be known. It is such an old dish, that I call it an ancient Khmer dish. The word ‘ancient’ gets thrown around a lot in Southeast Asia – especially when it comes to tourism marketing and promotion – to describe everything from a centuries-old temple to a heritage house.

But ‘ancient’ doesn’t have the same meaning in ‘the East’ as it does in ‘the West’. In my long experience in Southeast Asia, it mostly means ‘very old’. ‘Antique’ is often closer in meaning, or ‘medieval’ if we’re talking history and archaeology.

But when I use ‘ancient’ here to describe our Cambodian ceviche, trust me on this one. All will be revealed when our epic Cambodia culinary history and Cambodian cookbook is eventually published.

Khmer Raw Fish Salad Recipe for Phlea Trei Cambodian Ceviche. Copyright © 2021 Terence Carter / Grantourismo. All Rights Reserved.

I also wanted to explain why I’m using ‘Khmer’ here instead of ‘Cambodian’ to describe this Khmer raw fish salad. Cambodia’s Khmer people comprise the majority of the country’s population, and as my research revealed this dish to be very old, I believe it’s a native dish, free of other influence.

Whereas to call a dish ‘Cambodian’ suggests that it’s of the nation Cambodia, comprised of citizens, in addition to Khmer citizens, of many minorities, from the Chinese to the Chams, as well as people of mixed ethnic and cultural heritages, whose dishes would incorporate culinary influences other than Khmer.  

As an example, if I’m talking about a stir-fry dish made in a wok, which obviously had its origins in China and Chinese culinary culture, even if it was 1,500 years ago, then I’ll usually call that a Cambodian stir-fry. 

As for our Khmer raw fish salad recipe, it’s worth noting that there are two main types of salad in Khmer cuisine, and as a consequence Cambodian cuisine, and that’s a phlea, made from raw protein that’s marinated in lime juice among other ingredients, and is ‘cooked’ by the citrus juice.

The other kind of salad is called a nhoam or gnoam, and this refers to salads which are typically tossed salads, such as this Cambodian cucumber salad or nhoam trasak or this green mango salad with dried smoked fish or nhoam svay trei chhae.

It also describes a salad where the key protein – beef, chicken, fish, seafood etc – is cooked by heat in a wok or on a grill, before being combined with raw vegetables, aromatic herbs, a dressing, and ingredients that add texture such as dried shrimp or peanuts. An example is this Cambodian grilled beef salad or nhoam sach ko.

Within that category, there are also boks and larbs. A bok is a pounded salad, made in a mortar and pestle, such as this Cambodian green papaya salad or bok lahong, which could be likened to a Thai som tam or Thai green papaya salad, with which most readers would probably be more familiar.

A larb – or larb, lab, laap, lap etc – is a minced meat salad, made with either finely chopped mince or mince that’s been pounded in a mortar and pestle, such as this Cambodian pork larb. Just a few tips to making this Khmer raw fish salad recipe.

Khmer Raw Fish Salad Recipe for Phlea Trei Cambodian Ceviche. Copyright © 2021 Terence Carter / Grantourismo. All Rights Reserved.

Tips to Making this Khmer Raw Fish Salad Recipe for Phlea Trei, Cambodia’s Ceviche

Just a few quick tips for making this Khmer raw fish salad recipe for phlea trei or Cambodian ceviche. Phlea trei is usually made with firm white-fleshed local fish.

Coastal dwellers would use ocean fish, obviously, while Cambodians who live inland would make phlea trei using freshwater fish from the lake or river.

Freshwater fish in Cambodia can often taste very muddy. If you’ve been on the Tonle Sap or Great Lake or seen the Siem Reap River, you’ll understand why.

Most Cambodians don’t mind that earthy taste at all, however, chefs will more often than not use an ocean fish for their raw fish salads, and, interestingly, one of the biggest pandemic trends in Cambodia has been a passion for salmon.

It’s not unusual for Cambodians to pick up some sashimi quality salmon from the supermarket on a Friday evening and indulge in homemade sashimi, which they dip into fish sauce, soy sauce and wasabi or Cambodian dipping sauces. Check out YouTube and you’ll see Cambodian cooks making everything from salmon congee to salmon salads.

We’ve therefore opted for salmon for our Khmer raw fish salad recipe for phlea trei – I also love salmon! – and because it’s sashimi quality we’ve not marinated the salmon and allowed it to ‘cook’ in the citrus-based dressing as it traditionally is.

However, if you’re using another kind of raw fish you’ll probably want to do that. In that case, marinate the fish in the dressing in the fridge in a covered container for at least 20 minutes.

The dressing we’re using is fairly traditional, aside from a couple of additional ingredients, such as lemongrass and kaffir lime leaves and zest – which are still traditional Cambodian ingredients, they’re just not usually used in a Khmer raw fish salad recipe.

With the traditional recipe, the marinade is generally squeezed from the fish, the fish is set aside, and the marinade is simmered on the stove, allowed to cool, and then used as a dressing. We’ve not done that in this case as it wasn’t necessary due to the quality of salmon.

We’ve also not strewn the salmon with pretty edible flowers, as they’re currently not in season here, however, feel free to do that, as it’s very traditional – even ancient!

Khmer Raw Fish Salad Recipe for Phlea Trei

Khmer Raw Fish Salad Recipe for Phlea Trei Cambodian Ceviche. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Khmer Raw Fish Salad Recipe for Phlea Trei

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This Khmer raw fish salad recipe for phlea trei makes a Cambodian ceviche traditionally made with a local firm white fish ‘cooked’ in citrus juice. Raw fish salads were eaten in ancient times and can now be found in various forms on the menus of Cambodia’s finest Cambodian restaurants. We use salmon for this dish, which is much-loved by Cambodians.
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Course: Appetiser, Starter
Cuisine: Cambodian
Servings: 2 Starter
Calories: 282kcal
Author: Lara Dunston

Ingredients

  • Juice of 3 limes
  • Zest of 1 lime
  • 1 tbsp fish sauce
  • 1 tsp sugar
  • ½ tsp salt
  • 2 garlic clove finely diced
  • 50 g lemongrass white end only, finely sliced
  • 1 red birds eye chilli deseeded, finely sliced (optional)
  • 1 purple shallot finely diced
  • 50 g long bean finely sliced
  • 1 tomato finely diced
  • 2 tsp bean sprouts blanched
  • 2 tsp peanuts peeled and crushed
  • 200 g salmon sashimi quality, thinly sliced into strips
  • 2 tbsp aromatic herbs such as coriander, mint and basil

Instructions

  • In a mixing bowl, combine the lime juice, lime zest, fish sauce, sugar, salt, garlic, and kaffir lime leaves well until the sugar has dissolved. Try it and adjust to your taste. While the funkiness of the fish sauce, citrus of the lime, and perfume of the aromatics should dominate, the flavours should be balanced: if it’s too sour or too salty for you, add a little more sugar.
  • Add the shallots, beans, tomato, bean sprouts, peanuts, and salmon pieces to the mixing bowl and combine well with the dressing to ensure it is evenly distributed.
  • Arrange in large glasses, pour any leftover dressing over the salmon, then garnish with the aromatic herbs and serve immediately.

Nutrition

Calories: 282kcal | Carbohydrates: 31g | Protein: 25g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Cholesterol: 55mg | Sodium: 1345mg | Potassium: 1079mg | Fiber: 5g | Sugar: 7g | Vitamin A: 878IU | Vitamin C: 84mg | Calcium: 113mg | Iron: 5mg

Please do let us know if you make our Khmer raw fish salad recipe for phlea trei 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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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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