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Chilled Pea and Mint Soup Recipe for an Easy No-Cook Cold Summer Soup. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Chilled Pea and Mint Soup Recipe for an Easy No-Cook Cold Summer Soup

This chilled pea and mint soup recipe makes an easy no-cook cold summer soup – which can be eaten year-round if you turn up the heating. Fresh, fragrant and cooling thanks to the cucumber, mint and basil, this healthy vegetarian soup can be transformed into a vegan soup if you skip the sour cream.

If you loved the gazpacho recipe from southern Spain that we just shared, then I think you’re also going to enjoy this chilled pea and mint soup recipe, which makes a gorgeous green summer soup that contains more than just peas and mint: crunchy cucumber, zingy onion and garlic, and aromatic basil. Like the gazpacho, it’s essentially a liquid green salad.

This no-cook soup recipe is perfect for those of you in Australia and other parts of the southern hemisphere who are currently suffering through horrific heatwaves right now, when the last thing you want to do is sweat over a stove. Eat it on its own or match it with one of our summer salads. I’ll tell you more about this chilled pea and mint soup recipe in a moment.

First, I have a favour to ask. Grantourismo is reader-supported. That means we rely on income generated from our readers, such as commissions earnt when you click through to one of our affiliate partner links and book accommodation, buy travel insurance, rent a car or campervan, or buy books, kitchen supplies or ingredients on Amazon.

If you’ve made our recipes and liked them, please consider supporting Grantourismo by clicking through to our links so we can keep creating recipes and food stories. In this post, you’ll find those affiliate links, as well as other suggestions for how to support Grantourismo,

You could purchase something from our online store (we have everything from gifts for foodies to food-themed face masks designed from Terence’s images); make a one-off donation or monthly pledge to our epic Cambodian cookbook on Patreon; or buy something from Amazon, such as one of these James Beard 2020 award-winning cookbooks.

Here’s our chilled pea and mint soup recipe. Keep cool!

Chilled Pea and Mint Soup Recipe for an Easy No-Cook Cold Summer Soup

Our short Cambodian ‘winter’ – longer this year, around six weeks – appears to have ended. I’ve packed the cardigan away, started swimming again in a pool that’s been too icy to even dip my toes into in recent weeks, and have been sweating once more under the ceiling fan as I’ve typed up this recipe today.

After a month cooking warming Russian food, everything from meat pelmeni and potato vareniki to stuffed cabbage rolls, savoury pirozhki (hand pies) and kotleti (chicken meat patties) – I’ve been recreating my baboushka’s recipes and fine-tuning family recipes for a future Russian cookbook, after we put the Cambodian cookbook to bed – all I can think about eating now are cold summer soups and salads.

Fortunately, both Russian and Cambodian cuisines boast a number of cold summer soups, from this Russian chilled beetroot soup and kefir-based radish and cucumber soup to this clear Cambodian broth called ‘outside of the pot soup’. But today I’m enjoying this gorgeous green soup, so let me tell you about that.

One of the things I love about this chilled pea and mint soup recipe is that it’s versatile. You could certainly make this with green peas and mint, and while those greens still dominate, I love this chilled soup with cucumber, onion, garlic, and basil, which makes it taste more like Spain’s green gazpacho.

You could ladle the soup into big bowls for a healthy, light yet filling meal for two or three, distribute it across smaller bowls for appetisers for six or eight, or pour it into shot glasses as an amuse bouche for a dinner party – if you’re lucky to be living somewhere that isn’t under lockdown and you can socialise that is.

Dilute the soup with water, puree it for longer than I suggest in the recipe, and you can drink it out of a glass. Peel the cucumbers – which I recommend you do if they are bitter; our cucumber skins are not – and strain for a lighter and more refined soup. Add coriander and dill. I didn’t, as I didn’t want to risk you thinking I add coriander and dill to everything. Even though I sort of do.

Chilled Pea and Mint Soup Recipe

Chilled Pea and Mint Soup Recipe for an Easy No-Cook Cold Summer Soup. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Chilled Pea and Mint Soup Recipe for an Easy No-Cook Cold Summer Soup

Print Recipe Rate Recipe
This chilled pea and mint soup recipe makes an easy no-cook cold summer soup – which can be eaten year-round if you turn up the heating! Fresh and fragrant, and cooling thanks to the cucumber and mint, it can be served in big bowls for a light yet filling lunch, spread across small bowls for appetisers for six, or poured into shot glasses as an amuse bouche. Dilute with water, puree for longer and strain, and you can drink it out of a glass. A healthy vegetarian soup, it can be made into a vegan soup if you leave out the sour cream.
Prep Time: 30 minutes
Cook Time: 0 minutes
Total Time: 30 minutes
Course: Soup
Cuisine: Australian
Servings: 4 People
Calories: 221kcal
Author: Lara Dunston

Ingredients

  • 250 g peas fresh or frozen and defrosted
  • 2 slices white bread crusts removed
  • Water to cover bread
  • 180 g cucumbers chopped
  • Pinch of salt
  • 125 g onion chopped
  • 10 g garlic cloves finely chopped
  • 50 g fresh mint leaves only
  • 20 g fresh basil leaves only
  • 3 tbsp extra virgin olive oil
  • 1 tsp sea salt or to taste
  • 1 tsp black pepper or to taste
  • 2 tbsp sour cream optional
Garnish
  • Fresh mint and basil

Instructions

  • If using frozen peas, defrost for a few minutes, but don’t cook them, then set aside.
  • Remove bread crusts, slice the bread in quarters, and soak in enough water to cover the pieces.
  • Chop the cucumbers, evenly sprinkle the pieces with a pinch of salt, and set aside. Only remove the skins if they’re bitter or if you are planning on straining the soup.
  • Chop the onions and garlic, remove the mint and basil leaves from the stalks (discard stalks), and add to the blender, along with the peas, cucumbers, soaked bread, and 200 mls of water.
  • Blend for 3 minutes until smooth, then taste and season with more salt and pepper if necessary. If using sour cream, now is the time to add it, then blend again for another 2 minutes. If you like this dense texture, refrigerate for a minimum of 30 minutes, but 2-3 hours is even better.
  • If you prefer a lighter soup, add water and blend again for another minute (you could also strain the soup if you like), then refrigerate for 30 minutes minimum or 2-3 hours if time.
  • When chilled to your liking, stir, then serve into individual bowls or glasses, garnish with a few small mint and basil leaves, some dots of extra virgin olive oil, and – optional – a dollop of sour cream.

Nutrition

Calories: 221kcal | Carbohydrates: 22g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 658mg | Potassium: 385mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1346IU | Vitamin C: 34mg | Calcium: 115mg | Iron: 2mg

Do let us know if you make this chilled pea and mint soup recipe in the comments below, by email or tag us on Instagram. 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. Wanda says

    January 27, 2021 at 6:07 pm

    Lara, Aussies here suffering from heatwave hell. Made this and the gazpacho, thank you. Blended refrigerated food was just what we needed. I’m vegetarian. Hubby meat eater. He didnt like this one until he fried bacon and boiled two eggs, sliced those and dropped them on top with parmesan and pepper LOL. Think he got that from Jamie or Ramsey. Never seen him garnish anything before. I didnt think hot cold combo would work but he reckons its the go if I make this again. I will, thank you.5 stars

  2. Lara Dunston says

    January 27, 2021 at 6:33 pm

    Hi Wanda, so pleased you enjoyed the recipes. I will have to try your husband’s garnishes next time though I do like the sound of them on a warm pea soup. Thank you so much for taking the time to drop by and leave a comment! Try to keep cool down there!

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Lara and Terence are an Australian-born, Southeast Asia-based travel and food writers and photographers who have authored scores of guidebooks, produced countless travel and food stories, are currently developing cookbooks and guidebooks, and host culinary tours and writing and photography retreats in Southeast Asia.
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Still looking for Christmas cooking inspo? Check o Still looking for Christmas cooking inspo? Check out our seafood recipe collection, especially if you celebrate Christmas on Christmas Eve with a fish focused meal in the Southern Italian tradition, transformed by Italian-Americans into the Feast of the Seven Fishes, or like Australians, who celebrate Christmas in the sweltering summer, feast on seafood for Christmas Day lunch, we’ve got lots of easy seafood recipes for you.

Our recipes include a classic prawn cocktail, blini with smoked salmon, a ceviche-style appetiser, and devilled eggs with caviar. We’ve also got recipes for fish soup, seafood pies and pastas, salmon tray bake, and crispy salmon with creamy mashed potatoes.

You’ll find the recipes here: https://grantourismotravels.com/seafood-recipes-for-christmas-eve-and-christmas-day-menus/
(Link in bio if you’re seeing this on IG)

Merry Christmas if you’re celebrating!! 

#christmas #christmasfood #seafood #fish #recipes #christmasrecipes #foodstagram #foodblogger #food #foodlover #igfood #picoftheday #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #grantourismo #grantourismotravels #xmas #merrychristmas #happychristmas
If you’re still looking for food inspo for Chris If you’re still looking for food inspo for Christmas Eve or Christmas Day meals, my smoked salmon ‘carpaccio’ recipe is one of dozens of recipes in this compilation of our best Christmas recipes (link below). 

The Christmas recipe compilation includes collections of our best Christmas breakfast recipes, best Christmas brunch recipes, best Christmas starter recipes, best Christmas cocktails, best Christmas dessert recipes, and homemade edible Christmas gifts and more.

My smoked salmon carpaccio recipe makes an easy elegant appetiser that’s made in minutes. If you’re having guests over, you can make the dish ahead by assembling the salmon, capers and pickled onions, and refrigerate it, then pour on the dressing just before serving. 

Provide toasted baguette slices and bowls of additional capers, pickles and dressing, so guests can customise their carpaccio. And open the bubbly!

You’ll find that recipe and many more Christmas recipes here: https://grantourismotravels.com/best-christmas-recipes/ (link in bio if you’re seeing this on IG)

Merry Christmas!! X

#christmas #christmasfood #recipes #christmasrecipes #foodstagram #salmon #smokedsalmon #foodblogger #food #foodlover #igfood #picoftheday #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels 
#xmas #merrychristmas #happychristmas
If you haven’t visited our site in a while, I sh If you haven’t visited our site in a while, I shared a collection of recipes for homemade edible Christmas gifts — for condiments, hot sauces, chilli oils, a whole array of pickles, spice blends, chilli salt, furakake seasoning, and spicy snacks, such as our Cambodian and Vietnamese roasted peanuts. 

I love giving homemade edibles as gifts as much as I love receiving them. Who wouldn’t appreciate jars filled with their favourite chilli oils, hot sauces, piquant pickles, and spicy peanuts that loved-ones have taken the time to make? 

Aside from the gesture and affordability of gifting homemade edibles, you’re minimising waste. You can use recycled jars or if buying new mason jars or clip-top Kilner jars, you know they’ll get repurposed.

No need for wrapping, just attach some Christmas baubles or tinsel to the lid. I used squares of Cambodian kramas (cotton scarves), which can be repurposed as napkins or drink coasters, and tied a ribbon or two around the lids, and attached last year’s Christmas tree decorations to some.

You’ll find the recipes here: https://grantourismotravels.com/homemade-edible-christmas-gifts/ (link in bio if you’re seeing this on IG)

Yes, that’s Pepper... every time there’s a camera around... 

#christmasgiftideas #ediblegifts ##christmasfoodgifts #foodgifts #giftideas #homemadegifts #christmasfood #ediblegiftideas #hotsauce #chillisauce #sriracha #pickles #homemadepickles #recipes #foodstagram #foodblogger #food #foodlover #igfood 
#blackcat #blackcatsofinstagram #picoftheday 
#christmas #christmastree #xmas #merrychristmas #happychristmas #cambodia #siemreap
This crab omelette is a decadent eggs dish that’ This crab omelette is a decadent eggs dish that’s perfect if you’re just back from the fish markets armed with luxurious fresh crab meat. It’s a little sweet, a little spicy, and very, very moreish.

Our crab omelette recipe was one of our 22 most popular egg recipes of 2022 on our website Grantourismo and it’s no surprise. It’s appeared more times than any other egg recipes on our annual round-ups of most popular recipes since Terence launched Weekend Eggs when we launched Grantourismo in 2010.

If you’re an eggs lover, do check out the recipe collection. It includes egg recipes from right around the world, from recipes for classic kopitiam eggs from Singapore and Malaysia and egg curries from India and Myanmar to all kinds of egg recipes from Thailand, Japan, Korea, China, Mexico, USA, Australia, UK, and Ireland.

And do browse our Weekend Eggs archives for further eggspiration (sorry). We have hundreds of egg recipes from the 13 year-old series of recipes for quintessential egg dishes from around the world, which we started on our 2010 year-long global grand tour focused on slow, local and experiential travel. 

We’re hoping 2023 will be the year we can finally publish the Weekend Eggs cookbook we’ve talked about for years based on that series. After we can find a publisher for the Cambodia cookbook of course... :( 

Recipe collection here (and proper link to Grantourismo in our bio):
https://grantourismotravels.com/22-most-popular-egg-recipes-of-2022-from-weekend-eggs/

If you cook the recipe and enjoy it please let us know — we love to hear from you — either in the comments at the end of the recipe or share a pic with us here.

#recipe #recipes #eggs #eggslover #breakfasteggs #WeekendEggs #egg #breakfast #brunch #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #lookingforapublisher #writingacookbook  #grantourismo #grantourismotravels
I’m late to share this, but a few days ago Angko I’m late to share this, but a few days ago Angkor Archaeological Park, home to stupendous Angkor Wat, pictured, celebrated 30 years of its UNESCO World Heritage listing. 

That’s as good an excuse as any to put this magnificent, sprawling archaeological site on your travel list this year.

While riverside Siem Reap, your base for exploring Angkor is bustling once more, there are still nowhere near the visitors of the last busy high season months of December-January 2018-2019 when there were 290,000 visitors. 

Last month there were just 55,000 visitors and December feels a little quieter. A tour guide friend said there were about 150 people at Angkor Wat for sunrise a few days ago.

If you’re looking for tips to visiting Angkor, Siem Reap and Cambodia, just ask us a question in the comments below or check Grantourismo as we’ve got loads of info on our site. Click through to the link in the bio and explore our Cambodia guide or search for ‘Angkor’. 

And please do let us know if you’re coming to Siem Reap. We’d love to see you here x

#siemreap #cambodia #asia #travel #instatravel #traveldeeper #slowtravel #localtravel #experientialtravel #exploremore #neverstopexploring #goexplore #igtravel #angkorwat #angkor #temple #temples #angkorwithoutcrowds #unesco #unescoworldheritagesite #unescoworldheritage #archaeology #archaeologicalsite #traveladdict #beautifuldestinations #beautifulplaces #travelgram #wanderlust #picoftheday📷 #grantourismotravels.
Our soy ginger chicken recipe will make you sticky Our soy ginger chicken recipe will make you sticky, flavourful and succulent chicken thighs that are fantastic with steamed rice, Chinese greens or a salad, such as a Southeast Asian slaw. 

The chicken can be marinated for up to 24 hours before cooking, which ensures it’s packed with flavour, then it can be cooked on a barbecue or in a pan.

Terence’s soy ginger chicken recipe is one of our favourite recipes for a quick and easy meal. I love the sound of the sizzling thighs in the pan, and the warming aromas wafting through the apartment. 

It’s amazing how such flavourful juicy chicken thighs come from such a quick and easy recipe.

Recipe here (and proper link to Grantourismo in our bio): https://grantourismotravels.com/soy-ginger-chicken-recipe/

If you cook it and enjoy it please let us know — we love to hear from you — either here or in the comments at the end of the recipe on the site or share a pic with us x 

#recipe #recipes #chicken #soygingerchicken #asianfood #southeastasianfood #igfood #igfoodie #cooking #cookingtime #recipe #recipes #comfortfood #foodblog #food #foodstagram #healthyfood #instafood #healthy #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels
Who can guess the ingredients and what we’re mak Who can guess the ingredients and what we’re making with my market haul from Psar Samaki in Siem Reap — all for a whopping 10,000 riel (US$2.50)?! 

Birds-eye chillies thrown in for free! They were on my list but the seller I spent most at (5,000 riel!) scooped up a handful and slipped them into my bag. She was my last stop and knew what I was making.

My Khmer is poor, even after all our years in Cambodia, as I don’t learn languages with the ease I did in my 20s, plus I’m mentally exhausted after researching and writing all day. I have a better vocabulary of Old and Middle Khmer than modern Khmer from studying the ancient inscriptions for the Cambodian culinary history component of our cookbook I’m writing.

So when one seller totalled my purchases I thought she said 5,000 riel but she handed back 4,500 riel! The sum total of two huge bunches of herbs and kaffir lime leaves was 500 riel.

Tip: if visiting Siem Reap, use Khmer riel for local shopping. We’ve mainly used riel since the pandemic started— rarely use US$ now as market sellers quote prices in riels, as do local shops and bakeries, and I tip tuk tuk drivers in riels. I find prices quoted in riels are lower.

Psar Samaki is cheaper than Psar Leu, which is cheaper than Psar Chas, as it’s a wholesale market, which means the produce is fresher. I see veggies arriving, piled high in the back of vehicles, with dirt still on them — as I did on this trip. 

The scent of a mountain of incredibly aromatic pineapples offloaded from the back of a dusty ute was so heady they smelt like they’d just been cut. More exotic European style veggies arrive by big trucks in boxes labelled in Vietnamese (from Dalat) and Mandarin (from China), such as beautiful snow-white cauliflower I spotted.

Note: the freshest produce is sold on the dirt road at the back of the market.

#cambodia #siemreap #foodwriter #foodblogger #foodphotography #igfood #foodstagram #instafood #instafoodie #foodie #instadaily #picoftheday #market #siemreapmarket #psarsamaki #marketfresh #vegetables #healthyfood #marketshopping #traveltips #foodtravel #culinarytravel #localtravel #cooking #cookingtime #curry #homemade #currypaste #grantourismotravels
My Vietnamese-ish meatballs and rice noodles recip My Vietnamese-ish meatballs and rice noodles recipe makes tender meatballs doused in a delightfully tangy-sweet sauce, sprinkled with crispy fried shallots, with carrot-daikon, crunchy cucumber and fragrant herbs. 

The dish is inspired by bún chả, a Hanoi specialty, but it’s not bún chả. No matter what Google or food bloggers tell you. Names are important, especially when cooking and writing about cuisines not our own.

This is an authentic bún chả recipe:  https://grantourismotravels.com/vietnamese-bun-cha-recipe/ You’ll need to get the outdoor BBQ/grill going to do proper smoky bún chả meat patties (not meatballs).

My meatball noodle bowl is perhaps more closely related to dishes such as a Central Vietnam cousin bún thịt nướng (pork skewers on rice noodles in a bowl) and a Southern relation bún bò Nam Bộ (beef atop rice noodles, sprinkled with fried shallots (Nam Bộ=Southern Vietnam) though neither include meatballs. 

Xíu mại= meatballs although they’re different in flavour to mine, which taste more like bún chả patties. Xíu mại remind me of Southern Italian meatballs in tomato sauce.

In Vietnam’s Mekong Delta, home to millions of Khmer, there’s bánh tằm xíu mại. Bánh tằm=silk worm noodles. They’re topped with meatballs, cucumber, daikon, carrot, fresh herbs, crispy fried onions. Difference: cold noodles doused in a sauce of coconut cream and fish sauce. 

Remove the meatballs, add chopped fried spring rolls and it’s Cambodia’s banh sung, which is a rice noodle salad similar to Vietnam’s bún chả giò :) 

Recipe here: (link in bio) https://grantourismotravels.com/vietnamese-meatballs-and-rice-noodles-recipe/

For more on these culinary connections you’ll have to wait for our Cambodian cookbook and culinary history. In a hurry to know? Come support the project on Patreon. (link in bio)

#recipe #recipes #vietnamesefood #cambodianfood #asianfood #southeastasianfood #ricenoodles #rice #noodlebowl #meatballs #igfood #igfoodie #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #writingacookbook #writingacambodiancookbook #patreon #patreoncreator #grantourismo
It is pure coincidence that Pepper’s eye colour It is pure coincidence that Pepper’s eye colour matches the furnishings of our rented apartment. So, no, I did not colour-coordinate the interiors to match our cat’s eyes. 

I keep getting DMs from pet clothing brands wanting to “partner” with Pepper and send her free cat clothes and cat accessories. Although she did wear a kerchief for a few years in her more adventurous fashion-forward teenage years, I cannot see this cat in clothes now, can you? 

#pepper #blackcat #blackcats #blackcatsofinstagram #blackcatsrule #blackcatsmatter #cat #cats #catsofinstagram #catstagram #catlover #catlovers #catlove #catoftheday #catphoto #catpic #catpics #cambodiancat #cambodiancatsofinstagram #catlife #catloversclub #catoftheday #catgram #catstagram #cats_of_instagram #catphotography #catsofig #catsoftheworld #catsofinsta #cats🐱 #siemreap #cambodia

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