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Korean Spicy Noodles Recipe for Stir-Fried Udon with Kimchi, Bacon and Fried Eggs. What to cook this week. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Korean Spicy Noodles Recipe for Stir-Fried Udon with Kimchi, Bacon and Fried Eggs

This Korean spicy noodles recipe makes stir-fried udon noodles with kimchi, bacon and fried eggs. While the Japanese fried udon noodle dish, yaki udon, has a soy based sauce, this Korean-style yaki udon heats things up with kimchi, the spicy Korean chilli paste called gochujang and Korean chilli flakes, gochugaru. We add fried eggs for this Weekend Eggs recipe.

If you’re a lover of Japanese udon noodles but prefer the spice of Korean food, you’re going to love this Korean spicy noodles recipe for stir-fried udon noodles with kimchi, bacon, pork, and fried eggs.

It’s a dish for pork lovers as much as lovers of noodles and spice. Although if bacon and ground pork is too much pork, omit one. This versatile noodle dish also works with seafood, chicken, pork, or vegetables.

For spice lovers, the heat from this Korean-style yaki udon comes courtesy of spicy kimchi (fermented cabbage), the spicy Korean chilli paste called gochujang, and the Korean chilli flakes called gochugaru.

Although I have to confess that this is what this Southeast Asian resident would call gently spiced. I bump up the spice levels even more than our recipe calls for… soft fried eggs on top complete this week’s Weekend Eggs recipe for us.

As with the Japanese okonomiyaki recipe that we shared last week, the eggs aren’t the star of this dish – although with the okonomiyaki recipe, eggs are essential to holding the Japanese savoury pancake together. You could certainly make this Korean spicy noodles recipe without eggs, however, for me, fried eggs with soft runny yolks that ooze into the noodles when broken, really make this dish. Soft boiled eggs would also work.

Which is why this Korean spicy noodles recipe is this week’s edition of Weekend Eggs, our series of recipes on quintessential egg dishes from around the world, which we launched with Grantourismo way back in 2010 with our year-long global grand tour focused on slow, local and experiential travel.

On that trip, we settled into places for two weeks at a time to get an insight into how locals lived, and in each place we explored the local food, engaged with local cooks and chefs, and learnt to make local specialties. We shared those in Weekend Eggs and another long-running series, The Dish, for which Terence shared the recipes of quintessential dishes he learnt to cook in each place.

Now before I tell you more about this Korean spicy noodles recipe, I have a favour to ask. Grantourismo is reader-funded. If you’ve enjoyed our recipes or other content on the site, please consider supporting Grantourismo. You could buy us a coffee and we’ll use that donation to buy cooking ingredients for recipe testing or contribute to our epic original Cambodian cuisine history and cookbook on Patreon.

Another option is to use our links to book accommodation, rent a car or campervan or motorhome, buy travel insurance, or book a tour on Klook or Get Your Guide. Or purchase something on Amazon, such as these James Beard award-winning cookbooks, cookbooks by Australian chefs, classic cookbooks for serious cooks, cookbooks for culinary travellers, travel books to inspire wanderlust, or gifts for Asian food lovers, picnic lovers and travellers who love photography. We may earn a small commission but you won’t pay extra.

You could also shop our Grantourismo store on Society6 for gifts for foodies, including fun reusable cloth face masks designed with Terence’s images. Now let me tell you all about this Korean spicy noodles recipe.

Korean Spicy Noodles Recipe for Stir-Fried Udon with Kimchi, Bacon and Fried Eggs

This Korean spicy noodles recipe, like so many recipes of the last two years, comes from a place of yearning and nostalgia, of missing the delicious flavours, dishes and experiences of the culinary destinations we used to get to savour as food and travel writers, and the food we used to cook and eat in places we’ve lived around the world, as well as our home, Australia.  

So until we get to travel again and can bring you new tastes and recipes, we’re going to have to ask you to forgive our reminiscing about memorable dishes, meals and cuisines from our past.

Because for us, the stories, whether the backstory or history, are important to what we do: sharing recipes for dishes we’re connected to in the hope you develop a connection and cook the dishes and share them, too.

Our Korean connection dates way back to the Nineties, when we lived in Potts Point in inner-city Sydney for five years before we moved abroad to work in Abu Dhabi in the United Arab Emirates. Back in those days, Potts Point was home to Japanese and Korean communities that made the Japanese and Korean business travellers feel at home.

Korean and Japanese restaurants – high-end Japanese, Korean barbecue joints, boisterous izakayas, take-aways, and karaoke spots – dotted the backstreets and laneways of Potts Point and surrounding neighbourhoods, though for noodle bars we had to head to Kent Street in the city centre. Don’t ask me why.

Korean Spicy Noodles Recipe for Stir-Fried Udon with Kimchi, Bacon and Fried Eggs. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

For many years throughout the late Eighties and Nineties, I either worked full-time and studied part-time at night, or I studied full-time and worked part-time in the evening and weekends, teaching film and writing. Terence did the same.

Mid-week, both of us exhausted, we’d either meet up for a late meal or pick-up take-away on the way home, and my go-to take-home meals were typically either Thai pad Thai, Japanese yakisoba or Korean japchae.

On Friday and Saturday nights we’d host dinner-parties at home or head out to eat with friends and our favourite local neighbourhood Korean restaurant was a regular spot. I often dream of recreating the Korean dishes we used to order regularly.

So while Terence continues with his Japanese comfort food series, I’m going to start a random Korean recipe series, starting with this Korean spicy noodles recipe.

Tips to Making this Korean Spicy Noodles Recipe for Stir-Fried Udon with Kimchi, Bacon and Fried Eggs

Just a few tips to making this Korean spicy noodles recipe as it’s super easy and comes together quickly. Let’s start with the spice.

You’ll need spicy Korean kimchi fermented cabbage, the spicy Korean chilli paste called gochujang, and the Korean chilli flakes called gochugaru. We can buy these from our local supermarket, but otherwise try a good specialist Asian market or grocery store or, as you can see from our links, Amazon has all in stock.

We use fresh udon noodles and are lucky to have access to a few different types, including locally made noodles in a no-name packet, as well as two types of vacuum-packed fresh udon noodles from Japan and Korea.

For udon noodle soups, the instructions on both the Japanese and Korean udon noodles advise boiling the noodles first, however, for fried udon noodle dishes they both recommend frying the udon noodles directly from the packets.  

Korean Spicy Noodles Recipe for Stir-Fried Udon with Kimchi, Bacon and Fried Eggs. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

 That’s what we do to great success. I cut the packets open with scissors and empty the udon noodles straight into the wok. I stir-fry them very gently until the noodles separate, and then I stir-fry the noodles more vigorously as I would any stir-fried noodle dish, until the udon noodles are hot, have softened a little, and are completely coated in the spicy porky sauce.  

I have never had any issues with fresh udon noodles going mushy, as I’ve spotted being reported in the comments sections of some food blogs and recipe sites. I think this is because those recipes call for the noodles to be soaked in water or boiled first, before you make the soup or sauce.

That’s why I recommend making the sauce first and then the Korean-style bacon and pork ragu, before you deal with the noodles so they’re not sitting around after being boiled or soaked. Because you can always turn the heat down to low and leave the spicy ground pork ragu to simmer. It’s going to taste even better and richer the longer you leave it.

If you can’t source fresh udon noodles, you’re going to have to use dried udon noodles and will need to follow the instructions on the manufacturer’s packet: they usually call for the noodles to be boiled or soaked for a minute or two. I still recommend that you do this at the same stage I suggest adding the noodles to the wok.

Our Korean spicy noodles recipe will make you two very generous bowls of noodles – or two smaller bowls if you prefer, with leftovers. And I assure you that the leftover noodles won’t go mushy when re-heated – based on personal experience.

While I love fried eggs with soft runny yolks with these noodles, so the yolks ooze into the noodles, soft-boiled eggs are also delish. See Terence’s guide to boiling perfect eggs.

Don’t skip the garnishes, especially a little sprinkle of sesame seeds to add crunch and texture. Enjoy!  

Korean Spicy Noodles Recipe for Stir-Fried Udon with Kimchi, Bacon and Fried Eggs

Korean Spicy Noodles Recipe for Stir-Fried Udon with Kimchi, Bacon and Fried Eggs. What to cook this week. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Korean Spicy Noodles Recipe for Stir-Fried Udon with Kimchi, Bacon and Fried Eggs

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This Korean spicy noodles recipe makes stir-fried udon noodles with kimchi, bacon and fried eggs. While the Japanese fried udon noodle dish, yaki udon, has a soy based sauce, this Korean-style yaki udon heats things up with kimchi, the spicy Korean chilli paste called gochujang and Korean chilli flakes, gochugaru. We add fried eggs for this Weekend Eggs recipe.
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Course: Dinner, Lunch, Snack
Cuisine: Korean
Servings: 2
Calories: 842kcal
Author: Lara Dunston

Ingredients

  • 2 tbsp sesame oil
  • 2 tbsp gochujang Korean chilli paste
  • 1 tbsp gochugaru Korean chilli flakes
  • 1 tbsp dark soy sauce
  • 1 tbsp sugar
  • 1 tbsp vegetable oil
  • 50 g onion finely diced
  • 2 cloves garlic finely chopped
  • 50 g scallions or spring onions finely sliced
  • 4 rashers of smoky bacon sliced into strips
  • 200 g pork mince
  • 200 g spicy kimchi
  • 400 g fresh udon noodles
  • 2 eggs
  • 2 tsp Japanese furikake seasoning or sesame seeds
  • 2 tsp scallions or spring onions finely sliced

Instructions

  • In a small mixing bowl, combine the sesame oil, gochujang Korean chilli paste, gochugaru Korean chilli flakes, dark soy sauce, and brown sugar, vigorously stir until well-combined and set aside.
  • In a large flat-bottomed wok on medium-high, heat the cooking oil, then fry the diced onion for a few minutes until soft then add the garlic and fry until fragrant.
  • Add the bacon and pork mince, combine well, and fry, stirring frequently until the mince is cooked and beginning to brown.
  • Add the scallions and kimchi, stir to incorporate, fry until the kimchi has wilted, then add the spicy sauce and stir in until it well combined.
  • Finally, add the noodles to the wok, combine, stir-frying until they’re separated from each other and are fully coated in the spicy pork sauce.
  • Distribute the noodles between bowls, fry two eggs, placing one on top of each mound of noodles, then sprinkle on the sliced scallions and sesame seeds or furikake and serve immediately.

Nutrition

Calories: 842kcal | Carbohydrates: 74g | Protein: 38g | Fat: 45g | Saturated Fat: 12g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 238mg | Sodium: 1683mg | Potassium: 637mg | Fiber: 7g | Sugar: 17g | Vitamin A: 1733IU | Vitamin C: 11mg | Calcium: 107mg | Iron: 3mg

Please do let us know in the comments below if you make our Korean spicy noodles recipe 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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Comments

  1. Kim says

    November 7, 2022 at 12:08 pm

    Lara, I made your recipe a few times and it truly is the best of the lot out there. THANKU!!!5 stars

  2. Lara Dunston says

    November 7, 2022 at 12:10 pm

    Hi Kim, that’s what we love to hear! Thank you so much for taking the time to drop by to let us know. Appreciated :)

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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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