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Perfect Mushrooms on Sourdough Toast Recipe with Fragrant Herbs and Parmigiano Reggiano. Copyright © 2023 Terence Carter / Grantourismo. All Rights Reserved.

Perfect Mushrooms on Toast Recipe with Fragrant Herbs and Parmigiano Reggiano

Our perfect mushrooms on toast recipe makes the most delicious mushrooms sautéed with garlic and shallots in salted butter and olive oil, and finished with a dollop of sour cream and plenty of fresh fragrant herbs. I love aromatic dill but you can use flat-leaf parsley or your favourite herb. Pile it all onto toasted sourdough and generously sprinkle on some grated Parmigiano-Reggiano.

My perfect mushrooms on toast recipe takes the best of my favourite sautéed mushrooms dishes – baba’s mushrooms with dill, which are a fantastic accompaniment to classic Russian dishes, such as chicken Kiev and kotleti; my dad’s garlic mushrooms he’d do on the barbecue with leftover sausages and onions for late Sunday breakfasts; and the herbed mushroom sides that were such a big part of Sydney café breakfasts in the 1980s and ’90s.

But before I tell you about our perfect mushrooms on toast recipe with fragrant dill on sourdough, I have a favour to ask. If you’ve cooked any of our recipes on Grantourismo, from my Russian family recipes to our Cambodian recipes, and you’ve enjoyed them, please consider supporting the site and our work here so that we can keep creating delicious recipes and food stories for you.

You can click through to this post for ideas as to how to support Grantourismo, from renting a car or campervan to booking hotels and holiday rentals via the links on the site, but here are a few more suggestions: you could buy something from our online Society6 store where we’ve got everything from gifts for foodies to fun reusable cloth face masks produced from Terence’s photography.

You could also become a patron of our epic original Cambodian culinary history and cookbook on Patreon. Or you could buy something on Amazon, such as one of these cookbooks by Australian chefs, James Beard award-winning cookbooks, classic cookbooks for serious cooks, cookbooks for culinary travellers, or gifts for Asian food lovers and picnic lovers. Now let me tell you a little about this perfect mushrooms on toast recipe.

Perfect Mushrooms on Toast Recipe with Fresh Fragrant Herbs and Parmigiano Reggiano

Mushrooms, sour cream and dill. Obviously, my Russian is showing. But while these ingredients might be quintessentially Russian and Ukrainian, Slavic and Eastern European – sautéed mushrooms often featured on my baboushka’s big round dining table – they also made an appearance on breakfast plates on holidays, whether at home or on camping trips when dad would fry up garlic mushrooms alongside sausages, onions and tomatoes on the barbecue or camp fire.

While those were my fondest mushroom-eating memories growing up, as a uni student in inner-city Sydney in the mid-80s who waitressed at cafés after classes and on weekends, I recall that every breakfast plate that I delivered to tables featured herbed mushrooms on the side or spilling from fat focaccia sandwiches filled with roasted red capsicums, eggplants and artichokes that had me drooling just as much as the fatty bacon.

Wild mushrooms are foraged here in the forests in Cambodia, while families in villages farm oyster mushrooms to bring in additional income, however, we don’t see them much in the markets, so we don’t eat anywhere near as many mushrooms as I’d like. Supermarkets mainly stock mushrooms from Vietnam and China which reek of the plastic that they’re packaged in.

So when I do spot some nice mushrooms as I did this week, I snap them up to make my perfect mushrooms on toast recipe. If you do make this recipe, I’d love to know what you think of it and how it turns out for you.

Tips to Making this Mushrooms on Toast Recipe

Just a few tips to making my perfect mushrooms on toast recipe, as this is a super easy recipe. It’s all about the mushrooms obviously, but the toast is important too and you should do that first, so let’s start there.

I’d love to say that only sourdough toast will do for perfect mushrooms on toast. But I appreciate that not everyone is as lucky as I am to have a resident sourdough baker. I also appreciate that a loaf of sourdough might cost you $10 at an artisanal bakery and we’re still in a pandemic.

(If you haven’t yet tried your hand at making sourdough, I strongly recommend that you do and we have an excellent compilation of Terence’s sourdough recipes and tips that form this guide to sourdough baking.)

Use a griddle pan to toast thick slices of sourdough bread or whatever delicious heavy loaf you have at hand, as much for those lovely black griddle marks as the smokiness, then use a silicon pastry brush or fibre pastry brush to brush some virgin olive oil on the slices or generous spreads of salted butter, slice each piece in half, then set them aside on serving plates. You could pop them in the oven on low to keep them warm.

Wild mushrooms are wonderful if you know a thing or two about foraging or have access to a mushroom specialist, such as the Mushroom Man in Melbourne. Otherwise, buy a mix of whatever mushrooms are in season from your nearest market or supermarket.

For perfect mushrooms on toast, mixed mushrooms are essential – any combination of button mushrooms, cremini, portobello, oyster mushrooms, shiitake, enoki, porcini, chanterelles etc – as much for the variety of flavours and textures as for the look of the dish.

A mix of mushrooms will pile up better in a big pretty jumble of mushrooms and herbs. One type of mushroom becomes a bit monotonous after you’ve chewed into a few. Two types of mushrooms are better, but three or even four types of mushrooms are so much more fun.

If you’ve not picked or grown your own mushrooms then your first inclination might be to wash them. Avoid washing mushrooms if you can. Mushrooms are like sponges and soak everything up – which is what we love about them, of course, as they absorb butter, olive oil, seasonings, sauces, and wine so well – so you definitely don’t want to sit the mushrooms in water in the kitchen sink to clean them as you might other vegetables.

If you’ve got organic mushrooms or you know where and what the mushrooms have grown in, then simply dust off any dirt with a clean kitchen cloth. If the dirt is not budging, dampen the cloth with water and wipe away the dirt. If you don’t know the source of the mushrooms, then, just before you’re about to throw them in the pan, wash them quickly under running water, pat them dry immediately with a clean kitchen towel, and get them in that pan as fast as you can.

When it comes to frying, for perfect mushrooms on toast, use the best quality butter and virgin olive oil you can afford. Again, because those mushrooms are like sponges so you want them soaking up deliciousness.

Use a fry pan, skillet or even a wok to fry the finely chopped shallots or onions in the virgin olive oil on low heat until soft, then add the finely chopped garlic and fry until the shallots or onions are almost translucent. It’s super-important not to over-cook them as they’ll continue to cook and will brown as the mushrooms are cooking.

If you’re a garlic lover, as I am, by all means add more cloves, however, keep in mind that you don’t want the garlic to over-power the flavours of all those mushrooms.

Turn the heat up to medium, then add the rest of the olive oil and butter, along with the mushrooms. When sautéing the mushrooms, you’ll need to stir them continuously so that they’re entirely covered in olive oil and butter, and the shallots and garlic are evenly distributed, so they’re evenly absorbing those flavours.

But do stir gently, as you don’t want to damage the mushrooms and don’t want the stalks to break off. Some cooks like to slice their mushrooms, others like to chop them into bite-size cubes so they’re uniform (boring), but I like to keep small and medium sized mushrooms whole and only slice large mushrooms so they all cook at pretty much the same time.

For the most perfect mushrooms on toast, big mushrooms are wonderful whole if you can leave a few intact, as they retain their juiciness. One of the best meals of our lives was a massive single whole roasted mushroom at La Tavernetta in Camigliatello Silano in Calabria, Southern Italy. As we cut into this enormous wild mushroom, juices gushed out of it and formed a pool on the plate. It was a revelation.

If you want to keep your big mushrooms whole, by all means do that, but toss them in the pan first, then after a minute or two, add the medium sized mushrooms and after another minute or so, add your small mushrooms.

Wait until just before the mushrooms are done – you want them brown and soft – to spoon in a dollop of sour cream and a couple of heaped tablespoons of roughly chopped fresh dill. Now that’s my Russian showing. You could also use crème fraiche or a tablespoon of cooking cream (or you could skip the cream entirely) and any fresh fragrant herb of your choice.

Flat leaf parsley works. As does coriander for a Southeast Asian flavour. Sprinkle on a pinch of sea salt and some cracked black pepper to your taste, then quickly combine everything with a stir or three, and pile it all on top of the warm toasted sourdough.

If you love fresh herbs as much as we do, then garnish with some more chopped herbs (skip them if you don’t), generously sprinkle with grated Parmigiano Reggiano, and serve immediately.

Perfect Mushrooms on Toast Recipe

Mushrooms on Toast Recipe with Fresh Herbs on Sourdough. Copyright © 2021 Terence Carter / Grantourismo. All Rights Reserved.

Mushrooms on Toast Recipe with Fresh Herbs on Sourdough

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Mushrooms on Toast Recipe with Fresh Herbs on Sourdough Bread
Our perfect mushrooms on toast recipe makes mushrooms sautéed with garlic and shallots in salted butter and olive oil, combined with a dollop of sour cream and plenty of fresh fragrant herbs – in this case aromatic dill; you could also use flat-leaf parsley, fresh coriander or any perfumed herb of your choice – piled onto toasted sourdough bread, and generously sprinkled with grated Parmigiano-Reggiano.
Prep Time: 15 minutes
Cook Time: 10 minutes
Course: Breakfast, Brunch, Lunch, Snack
Cuisine: British/Australian, European, Russian
Servings: 2 People
Calories: 562kcal
Author: Lara Dunston

Ingredients

  • 2 thick slices sourdough bread
  • 3 tbsp olive oil
  • 2 tbsp salted butter
  • 1 shallot finely chopped
  • 1 garlic clove finely chopped
  • 400 g mixed mushrooms whatever’s in season
  • 1 tbsp sour cream optional
  • sea salt and cracked black pepper to your taste
Garnish
  • 2 tbsp fresh dill or flat-leaf parsley roughly chopped
  • Grated Parmigiano-Reggiano

Instructions

  • Toast your sourdough bread, brush on some olive oil or generously spread with salted butter, slice each piece in half, then set aside on the serving plates.
  • In a frying pan or skillet, fry the finely chopped shallot and garlic on low heat in a tablespoon of olive oil until the shallot is soft and almost translucent, taking care not to over-cook them.
  • Turn up the heat, add the rest of the olive oil and butter and mushrooms to the pan, then sauté the mushrooms, stirring them continuously but gently so that they're covered in olive oil and butter, the shallots and garlic are evenly distributed, and the mushrooms evenly cook. If using a mix of sizes, add the large mushrooms first, then the medium and small mushrooms.
  • After a few minutes or whenever the mushrooms are brown and soft, add a dollop of sour cream, 2 tablespoons of fresh dill (or other fragrant herb of your choice), a pinch of sea salt and some cracked black pepper to your taste, combine well, then pile the mushrooms on top of the toasted sourdough.
  • Garnish with more fresh herbs and generously sprinkle with grated Parmigiano-Reggiano and serve immediately.

Nutrition

Calories: 562kcal | Carbohydrates: 53g | Protein: 13g | Fat: 36g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 454mg | Potassium: 753mg | Fiber: 7g | Sugar: 8g | Vitamin A: 419IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 3mg

Please do let us know in the comments below or on social media if you make my perfect mushrooms on toast recipe, as we’d love to know how the dish 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. Emma Cartmell says

    April 27, 2021 at 11:46 pm

    I made this for my lunch today and it was amazing. My top tip is to make sure you don’t leave out the shallots – they made the dish! I happened to forget the Parmesan (I was too eager to dive in) but the sour cream really added to the flavour. Try it! You won’t be disappointed….5 stars

  2. Lara Dunston says

    April 30, 2021 at 11:58 am

    Hi Emma, so pleased you enjoyed this one. Thank you so much for taking the time to drop by and leave a comment.

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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

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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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