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Phnom Penh Noodle Soup Recipe for Kuy Teav Phnom Penh. Best Noodle Soup Recipes. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Phnom Penh Noodle Soup Recipe for Kuy Teav Phnom Penh or Hu Tieu Nam Vang

This Phnom Penh noodle soup recipe makes kuy teav Phnom Penh, named after Cambodia’s capital where it’s a popular breakfast soup. One for pork lovers, ‘Phnom Penh noodles’ as it’s also known, is distinguished by its pork broth, minced pork, plump prawns, and garnishes. It also has a cousin in Vietnam called Hủ tiếu Nam Vang.

Our Phnom Penh noodle soup recipe for kuy teav Phnom Penh, named after Cambodia’s capital Phnom Penh, makes one of Cambodia’s most popular noodle soups, especially for pork lovers. At a minimum, Phnom Penh noodles is made with a pork stock base, dried rice noodles (kuy teav), and is topped with seasoned ground pork, but it can also include any combination of pork loin, pork belly, pork ribs, pork blood cake, pork liver, and other pork offal bits.

This traditional breakfast soup is known for its abundance. The other distinguishing ingredients of this Phnom Penh noodle soup recipe are plump prawns or shrimps, a few lettuce leaves (romaine is favoured here in Cambodia), bean sprouts, fresh coriander, and fried garlic and fried shallots. It’s customary to serve some lime wedges on the side, and chilli flakes, chilli sauce, fish sauce, and salt and pepper on the table.

But before I tell you more about this Phnom Penh noodle soup recipe for kuy teav Phnom Penh, we have a favour to ask. Grantourismo is reader-supported. That means we rely on income generated by our readers to continue to publish recipes and food and travel stories on the site.

If you’ve cooked any of our Cambodian recipes or any recipes at all and you’ve enjoyed them, please do consider supporting Grantourismo by making a donation to our first-of-a-kind Cambodian cookbook and culinary history  on Patreon, purchase something from our Society6 online shop (we’ve got everything from food-themed face masks to gifts for food lovers created from Terence’s images), or click through to this post for a list of other ways to support Grantourismo.

Now let me tell you about this Phnom Penh noodle soup recipe for kuy teav Phnom Penh.

Phnom Penh Noodle Soup Recipe for Kuy Teav Phnom Penh

If you made our classic Cambodian kuy teav recipe for a chicken rice noodle soup or kuy teav sach moan, in the restrained style that you would typically find at a local market, rustic eatery or neighbourhood restaurant in Cambodia, then you’re going to like this Phnom Penh noodle soup recipe for kuy teav Phnom Penh.

A more luxuriant rendition of the classic Cambodian-Chinese soup, this bowl of Phnom Penh noodles brims with porky goodness, sweet plump prawns, lettuce greens for balance, fresh herbs for fragrance, and bean sprouts and fried shallots and fried garlic for crunch and texture.

Cambodians will squeeze on some juice of the fresh lime quarters that are usually provided, perhaps add a splash of fish sauce, and probably sprinkle on some chilli flakes or a squeeze of chilli sauce, and then use the chop sticks to make sure everything is well combined.

Kuy teav Phnom Penh also has a cousin in neighbouring Vietnam named Hủ tiếu Nam Vang – Nam Vang is the Vietnamese name for Phnom Penh – which is hugely popular in Vietnam’s southern city, Saigon, officially called Ho Chi Minh City.

The main differences between the soups that I’ve spotted on trips to Saigon is that hu tieu Nam Vang often includes salted cabbage in the soup, a couple of boiled quail eggs nestled beside the prawns and pork on top of the noodles, and garnishes typically include Chinese celery and/or chrysanthemum leaves and garlic in vinegar.

While I’ve noted expressions of surprise by culinary travellers to Vietnam discovering this Cambodian soup in Saigon, it should not be surprising at all. Southern Vietnam was long part of Cambodia’s Khmer Empire, and in fact there were Khmer people as far north as the Red River Delta.

Saigon was once a Khmer port city called Prey Nokor – ‘prey’ means forest or jungle and ‘nokor’ means land or city. In fact, Cambodians and the millions of Khmer Krom people still living in Southern Vietnam, particularly the Mekong Delta, continue to call it that.

There are still Khmer communities in Saigon and one of the best places to try Hủ tiếu Nam Vang is the Cambodian market near the Ho Thi Ky flower market, where you’ll recognise many different kinds of Cambodian food if you’ve travelled in Cambodia. I cover all of this in much greater depth and detail in the Cambodia culinary history I’m writing.

Tips to Making this Phnom Penh Noodle Soup Recipe

Here in Cambodia, the best pork stocks for noodle soups such as this kuy teav Phnom Penh are made by cooks who wake around midnight or in the wee hours of the morning to make a colossal soup stock for breakfast service the next day.

This way, the broth gets to simmer for a good 4-5 hours while the cooks readies the other soup ingredients in preparation for a busy breakfast shift. The best noodle soup joints sell out just a few hours after opening when the cook can go home to enjoy a well-earned nap.

Of course, this is how these women make a living. The more delicious their soup is, the more customers they’ll get, the more income they’ll make. Home cooks, on the other hand, don’t always have the luxury of time to linger in the kitchen all day skimming a soup.

That’s why I’m including instructions for how to make pork stock for this Phnom Penh noodle soup recipe here and not in the main soup recipe as I don’t want you to feel like you have to make a 5-hour stock in order to make this soup.

Because there are as many cooks who make fresh pork soup stock from scratch every night in Cambodia ,as there are Cambodian cooks who use ‘pork powder’, also called pork stock power, pork bouillon or pork cubes, such as Knorr pork stock cubes, which are very popular. If you have a favourite pork stock by all means use that, otherwise, I’ve provided instructions for making a kuy teav Phnom Penh pork stock below.

Use dry rice noodles such as dried rice vermicelli or rice stick noodles for this soup and take care when you cook them. You can just dunk them into your soup in a stainless steel spider or mesh basket with handle, preferably one that hooks onto the pot. This is better than putting the noodles directly into the soup as it enables you to maintain control over the amount of noodles, so you can more evenly distribute them between bowls and ensures you don’t over-cook them. Wear oven mitts if you can’t hang the basket from the pot.

You can use the same mesh basket or a slotted spoon to quickly cook your prawns or shrimps, taking care not to over-cook them.

Have all your garnishes prepped before bringing it all together. While I like to give my pork a little colour and season my pork mince, many Cambodian cooks don’t as they say the flavour is going to come from a combination of the garnishes and condiments.

Do provide plenty of condiments on the table. After garnishing the bowls, I like to set out additional dishes of lime quarters, fragrant herbs, sliced birds-eye chillies, chilli flakes, fish sauce, chilli sauce, and some homemade chilli oil.

How to Make Pork Stock

To make the pork stock, you’ll need a couple of kilos of pork bones, which you should rinse, taking care to remove any splinters. Drop them in a large stockpot, filled with room temperature water, which you should bring to the boil, then boil for at least ten minutes.

Drain, rinse the bones again, clean the stockpot, and return the clean bones. Fill the pot with water again and bring to the boil, removing any scum and impurities that float to the surface, then add a whole dried squid, 50g of dried shrimp, one daikon, and a few cloves of garlic, and turn down the heat and simmer for an absolute minimum of two hours, but up to five hours if possible.

Add a tablespoon each of salt and white pepper, a teaspoon of sugar, and a tablespoon of fish sauce, and taste. Adjust any of those if necessary to suit your taste. Strain into clean stock pot, discarding the bones and other solids, then continue to simmer on low heat and start the recipe at 2) or allow the stock to cool.

When your pork stock is at room temperature you can transfer it to tupperware containers or re-sealable zip-lock bags and freeze – don’t forget to date and label the bags or containers.

Phnom Penh Noodle Soup Recipe

Phnom Penh Noodle Soup Recipe for Kuy Teav Phnom Penh. Best Noodle Soup Recipes. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Phnom Penh Noodle Soup Recipe

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This Cambodian Phnom Penh noodle soup recipe makes kuy teav Phnom Penh, named after Cambodia’s capital, where it’s one of the most popular breakfast soups. A more abundant version of the more restrained rice noodle soup found all over Cambodia, ‘Phnom Penh noodles’ as it’s known, has a pork-based broth and typically comes with minced pork, plump prawns (shrimps), romaine lettuce, bean sprouts, fresh coriander, and fried garlic and shallots. A squeeze of a few lime quarters, a squirt of chilli sauce and perhaps a sprinkle of chilli flakes completes this much-loved Cambodian breakfast noodle dish. There is a cousin of this soup in Vietnam’s Saigon or Ho Chi Minh City called Hu Tieu Nam Vang.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Breakfast, Lunch
Cuisine: Cambodian, Cambodian/Chinese
Servings: 2 People
Calories: 712kcal
Author: Lara Dunston

Ingredients

  • 2 litres pork stock see section above recipe "How to Make Pork Stock"
  • 1 tsp salt or to taste
  • 1 tsp white pepper or to taste
  • 1 tsp fish sauce or to taste
  • 1 tsp sugar optional or to taste
  • 1 tbsp neutral cooking oil
  • 6 pieces pork ribs
  • 200 g minced pork
  • 6 whole prawns peeled, deveined, tail on
  • 200 g dried rice noodles
Garnish
  • Romaine lettuce leaves blanched bean sprouts, sliced scallions/spring onions, fresh coriander (cilantro), fresh basil, bird’s eye chillies, deep-fried shallots, deep-fried garlic, lime quarters.
Condiments
  • Fish sauce chilli sauce, chilli oil, chilli flakes

Instructions

  • Make the pork broth by bringing to boil 2 litres of pork stock (see section above recipe "How to Make Pork Stock"), then turn down to low, season with salt, white pepper and sugar (optional), then simmer.
  • While the pork broth is coming to a boil, prep your garnish: roughly chop the romaine lettuce leaves (although Cambodians will often pop whole leaves into a soup), blanche the bean sprouts, sliced the scallions/spring onions, pluck the fresh coriander (cilantro) and fresh basil leaves off the stems, slice the bird’s eye chillies, and quarter and de-seed the limes, and set aside.
  • In a small-medium fry pan on high heat, add a splash of neutral cooking oil and quickly fry the pork ribs with a pinch of salt and white pepper until just-cooked and they have colour, then set aside (do not over-cook them), then fry the pork mince with salt and white pepper until just-cooked and set aside.
  • Pop the prawns on a slotted spoon and dip them in the pork stock until they turn orange then immediately remove them and set them aside.
  • Using a stainless-steel spider, strainer or mesh basket with handle, dip the dried noodles into the pork broth (these should only take a couple of minutes to cook), then distribute the noodles evenly between the soup bowls.
  • Ladle the pork broth into the bowls then distribute the pork mince, pork ribs and prawns between the bowls; arrange the fresh garnishes and sprinkle some deep-fried garlic and deep-fried shallots onto the pork mince, and perhaps a splash of chilli oil and sprinkle of chilli flakes, and serve immediately.
  • Squeeze lime quarters into the bowl, and add splashes of fish sauce or chilli sauce, and sliced bird’s eye chillies, as you like.

Nutrition

Calories: 712kcal | Carbohydrates: 86g | Protein: 22g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 1664mg | Potassium: 338mg | Fiber: 2g | Sugar: 2g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 2mg

Do let us know if you make this classic Phnom Penh noodle soup recipe for kuy teav Phnom Penh in the comments below or on social media, as we’d love to know how it turns out for you.

Support our Cambodia Cookbook & Culinary History Book with a donation or monthly pledge on Patreon.

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About Lara Dunston

A travel and food writer who has experienced over 70 countries and written for The Guardian, Australian Gourmet Traveller, Feast, Delicious, National Geographic Traveller, Conde Nast Traveller, Travel+Leisure Southeast Asia, DestinAsian, TIME, CNN, The Independent, The Telegraph, Sunday Times Travel Magazine, AFAR, Wanderlust, International Traveller, Get Lost, Four Seasons Magazine, Fah Thai, Sawasdee, and more, as well as authored more than 40 guidebooks for Lonely Planet, DK, Footprint, Rough Guides, Fodors, Thomas Cook, and AA Guides.

Reader Interactions

Comments

  1. Ida says

    July 15, 2021 at 11:10 pm

    Is it just me or are the notes for the pork stock not there? The ingredients says refer to note below and first instruction says it’s above but I can’t find it.

  2. Terence Carter says

    July 15, 2021 at 11:22 pm

    Greetings Ida, the section on ‘How to Make Pork Stock’ is the last section in the main text above the recipe with the heading:
    HOW TO MAKE PORK STOCK, I’ve added text to the recipe to clarify this.
    Kind regards,
    Terence

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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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