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Pavlova in the Summertime, Childhood Food Memories and a Passionfruit Pavlova Recipe. Australian Pavlova Recipe. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Pavlova in the Summertime, Childhood Food Memories and a Passionfruit Pavlova Recipe

Pavlova in the summertime is one of my most treasured childhood memories, so I persuaded Terence to make this passionfruit pavlova recipe over Christmas. Partly because I love pavlova – meringue, cream and fresh fruit, it’s hard to go past that – and partly for reasons of nostalgia. Pavlova in the summertime was and will remain a family food tradition.

I have many fond childhood memories of my Nanna making pavlova in the summertime in Sydney, especially over the Christmas school holidays. I wanted to relive those a little bit this summer so asked Terence to make a summery pavlova. He’s tweaked Australian chef Neil Perry’s passionfruit pavlova recipe, which we publish with the chef’s permission.

Those childhood memories are so strong that just one look at a pavlova with its crunchy mountain of sugar and egg whites, smothered in freshly whipped cream, fruit piled on top, and passionfruit dripping over the edge, brings back an impressionistic flood of faded images, distant sounds, and vivid emotions.

Pavlova in the Summertime, Childhood Food Memories and a Passionfruit Pavlova Recipe

I see Nanna in her compact 1950s kitchen in my grandparents’ brick and fibro home in Sydney’s north-western suburbs. She wears a white cotton apron wrapped around her waist, and beneath it a light floral cotton dress she calls her ‘frock’. 

Nanna’s back is to me as she beats the eggs in a big lemon-coloured ceramic bowl with an old-fashioned hand-mixer. The sunshine is streaming through the window in front of her and it’s warm in that kitchen. A sheep bleats outside in a vacant yard behind the neighbour’s house.

I’m young. Maybe eight or nine. I’m wearing a white sundress with blue and yellow flowers with shoestring straps. I’d have to go outside and climb onto the paling fence, standing on the timber join on my tippy-toes to see the sheep.

I also know there is a goat in there but on this particular day when I look out that window all I see is the deep, beautiful blue Sydney sky, and that blinding sun that fills the kitchen with light. No goat in sight.

When Nanna’s done, she turns to face me and leans back against the kitchen sink, looking down at me with her sparkling hazel eyes, eyes that were almost always shining with joy. I note a look of pride on her face as she shows me the stiff peaks before setting the bowl down to hand over the sticky meringue-covered beater for me to lick clean. My treat.

Nan lifts her apron up to her face to wipe the beads of perspiration from her brows. It’s a scorching hot summer and we always felt the heat more in the western suburbs. Not that I mind, because it meant I could play under the sprinkler.

But I sense that Nanna is a little exhausted by her effort. Perhaps it’s also her asthma – or maybe the heart condition that will later become apparent.

My Pop returns from where he’s been working in the vegetable garden in the backyard. He pulls his work-boots off first and leaves them outside beside the doormat. He was on the rotary hoe, so he’s covered in dirt, as well as sweat, which I see dripping down his forehead, temples, back, and arms.

My Pop is a huge man. A gentle giant. He wears khaki King Gee overalls and a white Bonds singlet. And at that moment he enters that kitchen he also wears an enormous smile and glints in his eyes. My grandfather bends down to kiss my Nanna on the cheek and as he does he dips his finger into the bowl of meringue.

“Ken!” she exclaims, reprimanding him, but her feigned anger is part of a game, and he kisses her on the cheek again before stooping down to collect me and pick me up in his arms. Even though I squirm and pretend I’m too big to be picked up, I lap up the affection. I’m at Nanna’s height now and she hands me the spoon to lick clean. Before I do, I thrust the thing in my pop’s face to give him a go.

Later in the evening, after we finish our roast chicken and creamy potato salad dinner in the dining room and I help my grandmother with the dishes, Nanna will slice colossal pieces of pavlova for each of us, pour herself a small brandy, and we’ll take the plates into the living room, where we’ll tuck into those sweet, crunchy hills of heaven while we watch TV.

My childhood summers growing up in Sydney are full of such sweet, simple memories, most of them involving food. There was a lot of time spent in the vegetable gardens at both grandparents’ houses, helping to water the plants, pick tomatoes and cucumbers, and eat grapes from the vines.

There was even more time spent in the kitchen, helping my mum and my grandmothers, whether it was peeling veggies for my Nan or helping my Russian grandmother shape pilemeni and vareniki dumplings. Or helping my more culinary adventurous mum to stuff snail shells, crumb schnitzels, or cut veggies for stir-fries.

Then of course there was the joy of sharing family meals with loved-ones. There were the Christmas roast lunches with Mum, Dad, my aunt and uncle, and handful of cousins at Nan and Pop’s home in Northmead, with whichever great-aunts and uncles dropped in to extend their Christmas cheers.

We’d join the kitchen table to the dining table, and pull dusty chairs out of the garage, and the big spacious dining room would all of a sudden feel crowded and small, with everyone jammed in together, elbows knocking our neighbours as we ate.

Then there were many years of family gatherings, generally on Sundays for a late lunch, at my Russian grandparents house in Blacktown that always lingered well into the night. We never quite knew who would call in, but it didn’t matter, as there’d always be an extra plate of food and shot of vodka or two.

It was most likely the Russian Orthodox priest or the Russian neighbours my grandparents had befriended on their way to Australia post-World War II, or after they arrived when they spent time in DP (‘displaced person’) camps. Or perhaps it was my young uncles’ latest girlfriends or university mates.

And, much later, when I went to uni, Terence would be there, and one or two friends who we’d drag along for the Russian food, vodka, music, laughter, and – much later in the night – the melancholic tears of my grandparents who never stopped missing their homelands and family they left behind.

My parents also created some of my memorable meals, from sophisticated fondue nights when I got to dress up and my parents’ friends would arrive in floor-length maxi-dresses (the women, of course) and flared trousers and paisley shirts (the blokes), to the crazy barbecues in the backyard involving cold beer, burnt sausages, big bowls of salad, and bloody steaks. I sipped raspberry cordial.

It wasn’t only about the food. There was always music, stories, and lots of laughs. Although it was the food that would provide the most delicious memories. Whether it was the time we spent together shopping and prepping or cooking and eating, the food bits of my childhood were the most vivid.

It was the stuff that would inspire my passion for eating and drinking, for cooking with my husband, for exploring the cuisines of different countries, and trying to understand people and places through their food.

The act of cooking and eating was an excuse for socialising, for gathering around a table to share meals as much as make memories, but it was those meals that brought us together as family and friends. Especially the annual gatherings for occasions like Russian Easter and Christmas.

It was the food, always the food that was responsible. It was never: should we spend some time together on Sunday catching up and reminiscing and laughing or crying? No, it was always: come over for Sunday lunch or let’s have a barbecue.

And it wasn’t only the feasts at home that were so memorable. The eating we did on holiday was even more so, whether it was buying fresh seafood at a local fishing co-op in some northern New South Wales or Queensland coastal holiday town or, even better, catching our own fish from the beach or boat that we’d then barbecue for dinner in a caravan park or camping barbecue area, always by the water.

Some of my most treasured memories involve collecting bucket after bucket of oysters with my Dad from the sandy floor of the lake near where my parents lived, and then preparing them with Mum in different ways — oysters Kilpatrick, oysters Mornay, or fresh with lemon and vinegar.

I’ll never forget one of the editors of a guidebook publisher Terence and I worked for many years ago telling us that their research had revealed that eating and drinking were the most important activity for travellers — for their readers anyway.

We were already taking our restaurant and bar research seriously, but I was pleased to know how important food was to people, especially when they’re on holidays. And that it wasn’t only me and my family who obsessed over food and the rituals of making and eating meals together.

Food not only satisfies basic needs for calories nor strange cravings. It actively takes part in memory formation, from those childhood food memories of dishes associated with the summertime, to fond recollections of family gatherings and celebrations around ancestral dining tables that we’ll cherish forever – long after loved-ones are gone.

Later, when we’re far away from those we love, whether it’s a distance due to geography or time, we can use those childhood food memories as a trigger, as I do over Christmas, to remind us of times past and treasured memories that might be lost if it wasn’t for a piping hot grilled cheese oyster, a throat-numbing shot of vodka to wash down a boiled dumpling, or an enormous piece of fruit-laden pavlova.

I no longer have my Nanna’s pavlova recipe so Terence’s makes Neil Perry’s passionfruit pavlova recipe here in Cambodia, which we’ve republished with the chef’s permission. We add fresh local mangoes.

Have a happy summer holiday filled with your favourite people and food, dear readers.

Passionfruit Pavlova Recipe by Neil Perry

Pavlova in the Summertime, Childhood Food Memories and a Passionfruit Pavlova Recipe. Australian Pavlova Recipe. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Passionfruit Pavlova Recipe by Neil Perry

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Pavlova in the summertime is one of my most treasured childhood memories and making pavlova over the holidays is one of the traditions we’ve maintained. I no longer have my Nanna’s pavlova recipe so Terence makes Neil Perry’s passionfruit pavlova recipe, published here with the chef’s permission, which he’s tweaked by going for a more traditional presentation and by adding fresh mangoes.
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Course: Dessert
Cuisine: Australian
Servings: 12
Calories: 527kcal
Author: Lara Dunston

Ingredients

  • 315 g eggwhites about 10
  • 525 g caster sugar
  • 3 tsp cornflour
  • 3 tsp white vinegar
  • 2 tsp vanilla extract
Passionfruit curd
  • 4 egg yolks
  • 100 g caster sugar
  • 80 ml passionfruit pulp from about 4 passionfruit, plus 80ml extra, to serve
  • 50 g unsalted butter coarsely chopped
  • 1½ tsp lime juice
Vanilla Cream
  • 1 l pouring cream 4 cups
  • 2 tbsp caster sugar
  • ½ tsp vanilla extract

Instructions

  • Preheat oven to 200°C. Whisk eggwhites and a pinch salt in an electric mixer on low speed until they start to break up, then increase speed to medium and beat until soft peaks form (2 minutes). Add one-third of sugar and whisk to combine, then gradually add remaining sugar and whisk on high speed until stiff peaks form (2-3 minutes). Fold through cornflour, vinegar and vanilla, then form into a 24cm-diameter round with edges slightly higher than centre on a baking tray lined with baking paper. Reduce oven to 160°C and bake pavlova until lightly browned on the outside and cooked on the inside (25-35 minutes), turn oven off and stand in oven for 10 minutes, then remove and cool to room temperature (1 hour).
  • Meanwhile, for passionfruit curd, place yolks in a heatproof bowl, whisk to combine. Combine sugar, passionfruit pulp and butter in a saucepan over low heat, stir occasionally until butter melts and sugar dissolves (5 minutes). Add one-third of passionfruit mixture to yolks, whisking continuously, then return to pan and stir continuously until thickened (3 minutes). Do not boil. Add lime juice, remove from heat, pass through a coarse sieve into a container. Cover closely with plastic wrap, cool (10 minutes), then refrigerate until chilled (1 hour).
  • For vanilla cream, whisk cream, sugar and vanilla to stiff peaks in a bowl.
  • Fold passionfruit curd through vanilla cream, then form quenelles of mixture and spoon over pavlova. Top with extra passionfruit pulp and serve.

Nutrition

Calories: 527kcal | Carbohydrates: 59g | Protein: 6g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 167mg | Sodium: 78mg | Potassium: 157mg | Fiber: 1g | Sugar: 55g | Vitamin A: 1120IU | Vitamin C: 3mg | Calcium: 70mg | Iron: 1mg
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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.

Reader Interactions

Comments

  1. Hotly Spiced says

    February 8, 2014 at 4:19 am

    What lovely memories. Your nana sounds a lot like my nana. Mine used to always make meringues whenever we visited and they were crunchy and chewy. They also had a beautiful vegetable garden where they grew absolutely everything. It’s my dream to live like that. I just need a bit of land! xx

  2. Lara Dunston says

    February 9, 2014 at 12:58 pm

    I think there were probably a lot of Nannas like ours :) We share a similar dream too – though it’s one that’s impossible for travel & food writers who are always on the road. One day… Thanks for dropping by!

  3. Awanthi Vardaraj says

    April 17, 2016 at 3:43 pm

    I adored this post; I love pavlova, having spent time in both Australia and New Zealand. I think a life with memories centred around love, family, and food are an amazing thing.

  4. Awanthi Vardaraj says

    April 17, 2016 at 3:45 pm

    I adored this post; I love pavlova, having spent time in both Australia and New Zealand. I think a life with memories centred around love, family, and food is an amazing thing.

  5. Lara Dunston says

    April 17, 2016 at 6:53 pm

    Thanks for the kind words, Awanthi. Appreciated. Agree on the family and food memories. Sadly, when we choose a life of travel we miss out on a lot of those.

  6. Alicia K says

    November 30, 2021 at 2:43 pm

    Thanks for this recipe. I’m going to practice this before xmas and then make a couple for the whole family. Neil Perry’s recipes always work, so I’m sure this will be another winner!5 stars

  7. Lara Dunston says

    November 30, 2021 at 4:29 pm

    Hi Alicia, sounds like a great plan! We’re a Neil Perry fan too. Thank you so much for taking the time to drop by and leave a message. Much appreciated :)

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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 
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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.

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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

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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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