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Central Market’s ‘Cookin’ and Singin’ Class with Brandon Rhyder. Austin, Texas, USA. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved. Country Music Cooking Lesson.

Only in Austin: a Country Music Cooking Lesson

Cooking, music, film, film and music, food and film… so far, we’ve done it all in Austin. We learned to barbecue, we met local musicians, we’ve seen lots of music, we’ve talked music with a record storeowner, and we’ve talked music with a filmmaker… So why not have a country music cooking lesson with a musician? While he sings. And plays guitar. Yep, you heard right.

When we arrive at Central Market’s ‘Cookin’ and Singin’ Class with Brandon Rhyder’, Brandon is strumming his guitar and singing a song about food, about eating burgers to be precise. The audience laughs, and Brandon grins, so we assume it’s tongue-in-cheek.

Central Market’s ‘Cookin’ and Singin’ Class with Brandon Rhyder. Austin, Texas, USA. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

In the professional kitchen behind the laidback singer, Chef Vance Ely at the stove stirring what looks like Chinese greens, while a handful of staff are busying themselves in the background with various food prep tasks.

We’re seated in classroom-like rows, facing the front, where a television monitor gives us a close-up of Chef Vance’s stovetop. There is plenty of silverware in front of us, indicating we’re in for a few courses, and a woman zigzags back and forth along the rows pouring generous glasses of wine.

“When I was a child, I was poor. I knew that cause mama crocheted us footwear for Christmas,” Brandon tells the group, and everyone laughs. “I grew up in a little northeast Texas town and our family grew up together, living on properties butted up against each other. We went squirrel hunting. We farmed ‘organic’ before it was invented. We’d all cook and eat together. Now I’m too busy for forest hunting I get my family to send food home to me. At the moment I’m trying to figure out what to do with all that corn!”

“Do you cook on the road?” someone from the audience asks.

“We do!” Brandon replies, “We have a small grill in the bus but we discovered we can cook on the engine!” The audience laughs. “It stays at a constant of 290 degrees. There’s space on the engine block so we throw on some ribs and by the time we get to the gig they’re ready. Truckers do it and have been doing it for years. It’d be interesting to create a blog about that actually… Now you’re wondering what you’re getting yourselves into… yes, we’re having armadillo tonight!” More chuckles from the room.

Central Market’s ‘Cookin’ and Singin’ Class with Brandon Rhyder. Austin, Texas, USA. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Songs, jokes, laughter, questions, stories, song requests, more music, some chatter about food, some talk about music, and all the time cooking and plating in the background… so goes our evening.

To be honest, we hadn’t heard of Brandon Rhyder before tonight. We just thought the cooking class sounded like fun and seemed a very quirky kind of Austin thing to do. Now we’re sitting here we realise this amiable Texas Country or ‘Red Dirt’ singer is something of a celebrity to the fans in the room. Rock Angel, a track from Brandon’s most recent album, Head Above Water (his sixth), was No. 1 for two weeks on the Texas Music Charts. Brandon has his own label and plays over 200 gigs a year.

Brandon sings another song to his attentive audience called Let the Good Times Roll: “Saturday morning has never been so sweet, to wake up and watch you sleep…” I expect him to sing “eat”, in keeping with the theme of the evening.

As if on cue, Brandon stops strumming to ask us how we like our meat: “Moo-ing?” “Yeah!!” everyone shouts. Pink? But hang on, that’s not how Americans are reputed to eat their meat… ah, but we’re in Texas. Brandon also appears relieved.

Central Market’s ‘Cookin’ and Singin’ Class with Brandon Rhyder. Austin, Texas, USA. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved. Country Music Cooking Lesson.

“What do you think of vegetarians?” a participant asks him. “I’ve eaten them all!” he says, grinning, to many giggles. “Do you use oil or bacon lard when you cook?” another asks. “I use oil and crumble bacon into it!” he replies to a nodding audience. “Duck fat!” interjects Vance. Terence and I smile appreciatively.

Vance’s helpers deliver plates to our tables as Brandon talks us through the first dish of mustard greens, yellow tomatoes and corn bread, which is really a side dish for the main. It’s so simple yet it’s absolutely delicious. The greens are super-salty, but are perfectly matched with the sweet hot cornbread, and the fresh, juicy tomatoes.

As we’re tucking into our appetizers like there’s no tomorrow, audience members request more songs. Brandon sings Can’t Hold On to the delighted group. Our steaks are sizzling in the background and we’re salivating. There’s another request and Brandon, obviously distracted by the mouth-watering aromas, starts to sing: “It’s a beautiful morning to eat steak and taters…” He laughs and sips a glass of wine.

Vance’s team starts to plate the steaks and soon after are running them to the tables. Our main course is ‘Steak and Taters and Corn’ according to the class notes in front of us: “This recipe is badass because it’s so easy and so dang good!” Brandon writes in the introduction. “Beefeaters and farmers. Seemed like everybody had a garden. We didn’t have a whole lot of money. But every once in a while we’d have steak and taters and corn. I remember loving every bite…”

We’re also loving every bite! The meat is delicious. It’s bright pink and so tender it melts in our mouths. Vance tells us he used ‘Cowboy cut’ rib eye steaks. “Grill them at 750-800 degrees,” he recommends, “If you can hold your hand over the stove for longer than a second then it’s not hot enough. Cook it medium rare, and just slice it and put some salt and pepper on it. I like to taste the flavour of the meat.”

Central Market’s ‘Cookin’ and Singin’ Class with Brandon Rhyder. Austin, Texas, USA. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved. Country Music Cooking Lesson.

Brandon agrees and tells us how his mother and grandmother would grill the steaks till they saw marks on them, indicating they were ready. He starts singing “I’m not sharing…” then grins again, and sips his red wine.

“What are your musical influences?” someone asks between bites.

“Definitely from the cowboy realm,” Brandon responds. “Growing up in the late 70s, I’d go from my father’s pick-up where he was listening to Willie and Whalen, to the kitchen where my mama was listening to John Denver – she was also an Elvis fan – and she would say to me “Do you hear what they’re singing?” I loved the Beatles – they’re timeless. If you come to my house on a Monday night when I’m cooking, there could be a 30s big band on…”

I ask Brandon what his earliest food memory is. “I was around four… it’s a ham the sheriff used to throw on the fire… and my mother making peanut butter cookies…”

Dessert arrives – delicious, piping hot berries with a thin, crispy biscuit and ice cream – along with more questions (“Did you sing when you were young?” “We yodelled!”), more stories (about a friend who got called up for duty, and the song that followed), more requests (“sing the song about your daughter!”) and more songs (the one about the shoes).

But sadly, we have another gig to go to, so we mouth thank you from the back of the room, and sneak out as Brandon starts to sing “You burn me…” I’m not sure if that one was tongue-in-cheek or not…

Central Market Cooking School offers classes most nights of the week on everything from Tex-Mex sauces to ceviche, as well as techniques such as knife skills. Some classes are ran by their cooking instructors, others by celebrity chefs or feature special guests like Brandon. Not all classes are hands-on – many are demonstrations – so check before booking. Classes can be booked online:

Central Market Austin North Lamar
4001 North Lamar Blvd, Austin
www.centralmarket.com

Brandon Rhyder
www.brandonrhyder.com

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. Heather says

    August 24, 2010 at 6:14 am

    Cooking on the engine? Now that’s pretty resourceful – we don’t do that in Massachusetts!

  2. Terence Carter says

    August 24, 2010 at 7:21 am

    Actually in the country in Australia it’s done. Guess it’s a truckers thing. Steak and baked potatoes!

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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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