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Authentic Nom Banh Chok Recipe for Cambodia's Beloved Khmer Noodles. Recipes with lemongrass. What to Cook this Weekend. 22 most popular recipes of 2022. Copyright © 2021 Terence Carter / Grantourismo. All Rights Reserved.

Authentic Nom Banh Chok Recipe for Cambodia’s Beloved Khmer Noodles

This authentic nom banh chok recipe for Cambodia’s beloved Khmer Noodles makes nom banh chok samlor proher, a popular breakfast dish of freshly-made rice noodles doused in a yellow-green coconut-based fish curry that at its best is richer and creamier than other iterations of this dish. It’s garnished with fragrant herbs, seasonal vegetables, edible flowers, and wild herbs.

Nom banh chok refers to both the fresh ever-so-lightly-fermented rice noodles that are still made daily by hand by artisanal noodle makers all over Cambodia, just as they’ve always been made, as well as the delicious breakfast noodle dish, comprised of the rice noodles doused in a curry, gravy or soup, served with seasonal vegetables, and garnished with fragrant herbs, foraged leaves, and edible flowers.

Cambodia’s most beloved dish, Cambodia’s most quintessential dish, and Cambodia’s national dish for so many Cambodians – indicative by the fact that locals translate the dish to foreigners as ‘Khmer noodles’ – nom banh chok has long been ‘Cambodia in a bowl’ for me and is perhaps my most favourite Cambodian food and one of my favourite Southeast Asian noodle dishes.

Centred around Cambodia’s indigenous noodles, nom banh chok showcases Cambodia’s much-loved ingredients – rice, prahok, fish, coconut milk, palm sugar, seasonal vegetables, and kroeung, the spice paste distinguished by aromatics such as lemongrass and kaffir lime that are so intrinsic to Cambodian cuisine – and is garnished with the foraged wild leaves, aromatic herbs and edible flowers so important to Cambodians for their fragrance and flavour, as much as their sense of aesthetics.

If you’ve visited Siem Reap’s majestic Angkor Wat and the Angkor temples, admired their sublime sculptures and carvings, witnessed its ancient traditions of dance, music and martial arts, stepped inside a traditional wooden house, and wrapped a Cambodian silk scarf around your shoulders, then you’ll know exactly what I mean.

But before I tell you more about this Cambodian nom banh chok recipe, we have a favour to ask. Grantourismo is reader-supported, which means we rely on income generated by our readers to continue to publish recipes and food and travel stories on the site.

If you’ve made our Cambodian recipes or any recipes at all and enjoyed them, please consider supporting Grantourismo by making a donation to our epic Cambodian culinary history and cookbook on Patreon, shop our online store (we have everything from gifts for food lovers to food-themed face masks designed from Terence’s images), or see this post for a list of more ways to support Grantourismo.

Now let me tell you about this nom banh chok recipe for Cambodia’s beloved Khmer Noodles.

Authentic Nom Banh Chok Recipe for Cambodia’s Beloved Khmer Noodles

When we fell in love with Cambodian cuisine on our first trip to Siem Reap almost a decade ago – embarrassingly only discovering Cambodian food after 25 years eating and cooking Asian cuisines such as Thai, and Vietnamese – it was thanks to a handful of quintessential Cambodian dishes that we’ve been cooking ever since.

There was prahok k’tis, a rich dip of prahok (fermented fish), pork mince and pea eggplants, eaten with fresh crunchy vegetable crudités; a gentle aromatic Cambodian chicken curry that was comforting than the fiery Thai curries that we loved; a rich, complex Saramann curry that felt like a cousin to Thailand’s Massaman curry; and a green vegetable-driven sour beef soup called samlor machou kroeung sach ko; and, of course, nom banh chok.

Then why did it take us so long to publish a nom banh chok recipe for a noodle dish that is not only one of Cambodia’s favourite street food dishes, but also one of our favourite dishes? Mainly because nom banh chok is so ubiquitous and so affordable here in Siem Reap, sold from market stalls, on the streets by mobile vendors, and at specialised eateries that only make and sell nom banh chok, that until we began recipe-testing for our Cambodian cookbook, we didn’t bother cooking nom banh chok at home.

I’ve written about nom banh chok extensively on Grantourismo during our almost eight years researching Cambodian cuisine, so click through to this post on everything you need to do about nom banh chok if the dish is new to you and you want questions answered such as what is nom banh chok, what are the different types of nom banh chok and how do you actually eat nom bahn chok because in this post I’m going to focus on this nom banh chok recipe for nom banh chok samlor proher.

A ‘samlor’ refers to both a soup and stew, something that often confounds newcomers to Cambodian food, and ‘proher’ means fragrant, perfumed, aromatic – the perfect name for this nom banh chok, which can be served as a light noodle soup or doused in a filling curry-like fish ‘gravy’.

Note that if you’re keen to do further research, that there’s no standardisation of Khmer, so you’ll also see ‘samlor’ written as ‘somlor’, ‘somlar’ and ‘slor’ – a new trend, which our translator loathes – and ‘proher’ written as ‘proheur’, ‘broheu’ and ‘prahar’.

‘Nom banh chok’ is the name of the dish as well as the fresh rice noodles. ‘Nom’, also written as ‘noum’ and ‘num in Khmer, is one of these all-encompassing words that describes something made from rice flour, such as cakes and noodles, while ‘banh chok’, also written as ‘ban chok’, ‘banhchok’, ‘pan chok’, and ‘pachok’, has slightly different meanings for different Cambodians I’ve consulted over the years, from ‘something eaten’ to ‘being fed something’, but not exactly food, which is ‘mahop’ or ‘mahob’.

So what distinguishes this nom banh chok recipe for samlor proher and what makes it so ‘authentic’? While I obviously appreciate that ‘authenticity’ is a loaded term, this nom banh chok recipe is authentic to this particular time and place. This recipe makes the kind of nom banh chok you’ll find in Cambodia, particularly at one of my favourite Siem Reap market stalls.

It is very different to a bizarre ‘Khmer Noodles’ recipe on the New York Times that uses wide noodles and includes pork, pork mince, large fresh shrimps, preserved cabbage, soy sauce, parsley leaves, Chinese hot sauce, and Hoisin sauce. I guarantee you will not find any ‘Khmer Noodles’ like this in Cambodia. I’m wondering if they’ve confused nom banh chok with Cambodia’s kuy teav, but even so it’s an odd kuy teav.

A recipe on a New Zealand site starts off well with a fish stock made from a whole fish – even I haven’t done that here! – but then quickly goes downhill when the writer recommends a chilli seafood paste called ‘sate trieu-chau’, which in no way, shape or form resembles any of the kroeungs (spice pastes) used as a base for nom banh chok, and then writes “but any chilli- and fish-based paste will do, or use Thai red curry paste instead” Eek!

Most Cambodian nom banh chok recipes don’t even include chilli, except as a condiment, and you’ll notice if you click through to my post above that aside from two types of nom banh chok, most are yellow-green in colour, made from a yellow/green kroeung, so the last thing you want to add is a Thai red curry paste. Now let me share some tips for making this nom banh chok recipe for samlor proheur.

Authentic Nom Banh Chok Recipe for Cambodia's Beloved Khmer Noodles. Copyright © 2021 Terence Carter / Grantourismo. All Rights Reserved.

Tips to Making this Cambodian Nom Banh Chok Samlor Proher Recipe

Our Cambodian nom banh chok recipe makes a batch of nom banh chok that will feed four people or two incredibly hungry people, so just double or quadruple the recipe if you’re making it for a family or group of friends.

We recommend making the yellow kroeung (spice paste) for this nom banh chok recipe in a mortar and pestle as we’re big fans of making as much as we can by hand; we actually find pounding spices pastes in the mortar and pestle therapeutic – the sound is music to my ears! – and we think pounded pastes taste better than those blitzed in a blender.

It’s best to use a stone or granite mortar and pestle for pounding pastes, but a big wooden mortar and pestle, which are fantastic for salads, will work if that’s all you have and be fine for pounding your fish. If you’ve never used a mortar and pestle before, we have some tips. Pounding spice pastes also provides a fab workout for the arms, but we get that some people are just too busy or it’s not a priority, so by all means use a blender.

You will have some of the Khmer spice paste leftover, which you can pop in a well-sealed tupperware container and keep in the fridge for a few days or freeze in a resealable plastic bag. You can use it for so many other dishes, from the soup I mentioned above to these fantastic smoky skewers, fragrant stir-fried chicken, this succulent roast chicken, fragrant fish cakes, and this super easy but incredibly sand in Cambodia’s famous fish amok, which is essentially a rich steamed fish curry.

Cambodians love their freshwater fish, which they catch from the lake and rivers, especially snakehead fish, however, we know that the taste is too ‘muddy’ for a lot of foreigners. You can use your favourite soft white fish for this nom banh chok recipe instead. Anything from the whiting or cod family will work. The fish is typically pounded with the kroeung here, but you’ll find with a soft fish that you can probably mash it right in the pan or pot. Do whatever works best, as long as it is well combined in the ‘gravy’.

Prahok, Cambodia’s famous fermented fish paste, can be hard to find outside the country. Prahok gives dishes a funky salty flavour and plenty of umami. If you can’t find prahok, you can use fish sauce or even shrimp paste in this nom banh chok recipe. It’s not the same, but it’s the next best thing. Palm sugar is another ingredient that readers tell us can be tricky to find. Use brown sugar instead, as you want that caramel taste, otherwise raw sugar or white sugar.

When it comes to the herbs, flowers and vegetables we recommend for this nom banh chok recipe, keep in mind that Cambodians use what’s in season and to hand, so don’t worry if you can’t find wing beans, banana flower or water lily stems. Try long beans or any green beans, shredded cabbage and perhaps celery stems. The same goes for the fresh fragrant herbs.

Part of the fun of tucking into a bowl of nom banh chok in Cambodia is selecting your own fragrant herbs, foraged leaves and edible flowers from a basket on the table, so if you’re cooking for a group of friends or family, highly recommend doing the same. In pandemic times, you might want to provide individual mini-baskets for each guest – or gloves.

Authentic Nom Banh Chok Samlor Proher Recipe

Authentic Nom Banh Chok Recipe for Cambodia's Beloved Khmer Noodles. Recipes with lemongrass. What to Cook this Weekend. Copyright © 2021 Terence Carter / Grantourismo. All Rights Reserved.

Authentic Nom Banh Chok Recipe for Cambodia's Beloved Khmer Noodles

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This authentic nom banh chok recipe for Cambodia’s beloved Khmer Noodles makes nom banh chok samlor proher, a popular breakfast dish of freshly-made rice noodles doused in a yellow coconut-based fish gravy that at its best is richer and creamier than other iterations of this dish. It’s garnished with fragrant herbs, seasonal vegetables, edible flowers, and wild herbs.
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Course: Breakfast, Brunch, Lunch
Cuisine: Cambodian / Khmer
Servings: 4 Servings
Calories: 564kcal
Author: Lara Dunston

Ingredients

  • 200 g lemongrass stalks peeled chopped and outer layers discarded
  • 1 tbsp galangal peeled and chopped finely
  • 1 tsp fresh turmeric peeled and chopped finely
  • 1 tbsp finger-root also called Chinese keys/lesser galangal, peeled and chopped finely
  • 2 kaffir lime leaves citrus hystrix/krouch soeuch, chopped finely
  • 1 tsp kaffir lime zest
  • 5 garlic cloves peeled and chopped finely
  • 2 shallots peeled and chopped finely
  • 400 g fish fillets freshwater fish such as snakehead, or any white fish, such as cod, whiting, hake, tilapia etc
  • 1 tsp prahok optional, mashed and strained
  • 1 tbsp palm sugar
  • 2-3 tbsp fish sauce or to taste
  • 1 tsp salt or to taste
  • 600 ml coconut milk or coconut cream or a combination of both
  • 500 g fresh rice noodles or dried rice vermicelli, cooked to instructions on pack
  • 200 g bean sprouts blanched and drained
  • 1 large cucumber grated or julienned
  • 2 water lily stems sliced into ½ cm-wide rounds
  • 4 medium-sized wing beans sliced into ½ cm-widths
  • 1 small banana blossom shredded, soaked in water and drained just before using
Garnish
  • 2 limes edible flowers such as purple water hyacinth (pictured), yellow sesbania bispinosa or white sesbania grandiflora, and chi (mixed fresh herbs), such as coriander, basil, mint, and laksa leaves.
Condiments
  • chilli flakes chilli sauce and fish sauce

Instructions

  • In a well-supported granite mortar, first make the yellow kroeung (spice paste) by pounding the lemongrass with the pestle until you can no longer see the rings of the lemongrass and it's all mashed up.
  • Gradually add each of the galangal, turmeric, finger-root, kaffir lime leaves and zest and pound until they're incorporated into the mashed lemongrass.
  • Add the garlic and pound, then add the shallots and pound, until the paste is smooth, but still has some fibres from the lemongrass. Transfer the kroeung to a well-sealed container to refrigerate.
  • In a medium-sized pot or pan, poach the fish fillets with the prahok (mash and strain, ensuring there are no bones) or 2 tablespoons of fish sauce, palm sugar, and enough water to cover the fish, until the fish is cooked.
  • If the fish is soft enough, mash it in the pot with 4 tablespoons of kroeung and the juices. Alternatively, remove the fish fillets (leave the juices), transfer them to the mortar, and pound the fish with the kroeung until well combined.
  • Transfer the pounded fish-kroeung mixture to a medium-sized soup pot if you poached the fish in a pan, then add the coconut milk/cream, another tablespoon of fish sauce, and taste, adding more fish sauce or salt or palm sugar if needed, so that it’s balanced. Bring to a gentle boil then turn the heat down to low to simmer for 5-10 minutes, adding a little water if desired.
  • If you don’t have access to fresh rice noodles, prepare the dried rice vermicelli according to the instructions on the pack, drain and set aside to cool.
  • Bring the fish gravy to a gentle boil then turn the heat down to low to simmer for 5-10 minutes, adding a little water if desired if it reduces too much. When it’s ready, turn the heat off as it should be served warm to room temperature, but not hot.
  • If you don’t have access to fresh rice noodles, prepare the dried rice vermicelli according to the instructions on the pack, drain and set aside to cool.
  • Prep the vegetables, herbs and flowers while the rice noodles are cooling, then distribute them amongst the bowls, first placing the shredded banana blossom in the bottom of the bowl and then the rice noodles on top of these to diminish browning.
  • Ladle the fragrant fish gravy over the rice noodles, distributing evenly amongst the bowls, then arrange the bean sprouts, cucumber, water lily stems, and wing beans on top of the noodles.
  • Garnish each bowl with lime quarters, some edible flowers and chi (fresh herbs), and provide additional flowers and herbs in a basket at the centre of the table, along with condiments such as chilli flakes, chilli sauce and fish sauce.
  • Serve with a spoon and chopsticks and advise your guests if eating nom banh chok for the first time to use the chopsticks to combine the noodles, vegetables and garnish, and then taste before adding more garnish and condiments.

Nutrition

Calories: 564kcal | Carbohydrates: 37g | Protein: 28g | Fat: 38g | Saturated Fat: 32g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 51mg | Sodium: 1380mg | Potassium: 1375mg | Fiber: 6g | Sugar: 12g | Vitamin A: 86IU | Vitamin C: 27mg | Calcium: 112mg | Iron: 9mg

Please do let us know if you make our Cambodian nom banh chok recipe for nom banh chok samlor proheur in the comments below 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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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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