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Spicy Ground Beef Turnovers Recipe for Mini Chebureki. What to Cook This Weekend. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Spicy Ground Beef Turnovers Recipe for Mini Chebureki, Cumin Spiced Fried Minced Beef Pastries

This spicy ground beef turnovers recipe for mini chebureki makes a spicier, smaller, hand-pie sized version of chebureki, crispy fried pastries filled with cumin-spiced minced beef and onions, traditionally so large you need two hands to hold them. A Crimean Tatar pastry, chebureki (чебуреки) are a popular street food snack in Russia, Ukraine, Central Asia, and the Crimean Tartar diaspora.

If you cooked and enjoyed my traditional chebureki recipe, which makes the crunchy fried pastries stuffed with savoury minced beef and onions that are so big you need to hold them in two hands, then you’re going to love this spicy ground beef turnovers recipe for mini chebureki.

A beloved Black Sea beach holiday snack of Crimean Tatar cuisine, traditional chebureki (чебуреки) became an incredibly popular street food staple in Russia, Ukraine, Eastern Europe, and Central Asia, as well as in the Crimean Tartar diaspora, where you’ll find specialist shops and fast food joints selling little else but chebureki.

If you haven’t tried the traditional cumin-driven chebureki, but you’re a fan of filled fried pastries such as samosas and empanadas then trust me, you are going to adore my mini chebureki recipe. 

But before I tell you more about this spicy ground beef turnovers recipe for mini chebureki, I have a favour to ask. Grantourismo is reader-funded. If you’ve enjoyed my Russian recipes, our Cambodian recipes or any of our recipes on the site, please consider supporting Grantourismo by using our links to book accommodation, rent a car or campervan or motorhome, buy travel insurance, or book a tour on Klook or Get Your Guide.

You could also shop our Grantourismo store on Society6 for gifts for foodies, including fun reusable cloth face masks designed with Terence’s images or consider contributing to our epic original Cambodian cuisine history and cookbook on Patreon.

Or you could purchase something on Amazon, such as these James Beard award-winning cookbooks, cookbooks by Australian chefs, classic cookbooks for serious cooks, cookbooks for culinary travellers, travel books to inspire wanderlust, or gifts for Asian food lovers, picnic lovers and travellers who love photography. We may earn a small commission but you won’t pay extra.

Now let me tell you about this mini chebureki recipe for spicy fried pastries filled with cumin spiced ground beef.

Spicy Ground Beef Turnovers Recipe for Mini Chebureki, Cumin Spiced Fried Minced Beef Pastries

When I cook this spicy ground beef turnovers recipe for mini chebureki, it not only takes me on a trip down memory lane, when we’d sit around my grandparents’ dining table, feasting on my baboushka’s wonderful food, listening to them recollect distant memories, bittersweet and tragic, it takes me on my own journey.  

We’ve done very little travelling since the pandemic started, for obvious reasons. While we do miss spending time in places we know and love, and also miss the excitement of exploring new places for the first time, we’re fortunate to have travelled the world and have countless memories to treasure.

As young backpackers, then as expat academics, then full-time guidebook authors and travel and food writers, we were lucky to get to experience some 70-something countries (I stopped counting long ago) and were privileged to get to dig deep when we did, often spending weeks and months in places as we were working.

Cooking the food of the places we’ve travelled and loved, as well as the cuisines of our culinary heritage has not only got us through the pandemic (so far, touch wood, as it’s not over yet!) and has sustained us in so many ways, it’s kept us connected to our former lives as travel writers, as much as it’s reconnected us to our ancestors and cultural heritage.

I, for one, would have loved to have nibbled on a cherubek the size of my face as a kid, as my grandmother did as a child on family summer holidays on the Crimea. By cooking the food of my family, and food I’m yet to taste – I’ve not yet visited family in Uzbekistan, but hope to one day – I’ve been able to travel in ways I could not have imagined when I could actually travel.

In some ways, it’s been far more satisfying than reading a Lonely Planet from cover to cover before that first big trip overseas. Remember those days?!

Spicy Mini Chebureki Recipe for Spicy Ground Beef Pastries. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Tips to Making this Spicy Ground Beef Turnovers Recipe for Mini Chebureki

If you made the traditional chebureki recipe for the big chebureki that are so large they need to be held in two hands, then you can scroll down to my spicy ground beef turnovers recipe, as I’m sure you’ll do just fine.

The main differences between this spicy ground beef turnovers recipe for mini chebureki and the larger more traditional chebureki is the size – these pastries are smaller, obviously – and the level of spice.  

Traditional chebureki are cumin-driven and more gently spiced. I’ve bumped up the spices considerably on these. Cumin is still the main spice, as I didn’t want the pastries to lose their identity, 

However, I’ve added smaller measures of spices used in Crimean-Tatar cuisine and the cuisines of the Central Asian countries of the Silk Road along which chebureki would have travelled to create a spicier pastry. 

The other tips for this spicy ground beef turnovers recipe are the same as the traditional chebureki recipe.

Spicy Mini Chebureki Recipe for Spicy Ground Beef Pastries. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Add the water to the flour in stages, because if it’s a little too dry you can gradually add more water to the flour, however, if it’s too wet you can’t take the water away, so you need to add more flour, which means you may end up with excess dough.

I try to use the same flour every time but, as Terence also finds with his sourdough baking, the flours we like aren’t always available, and the flour/water measures are always a little different with different flours.

Don’t leave the dough to rest for longer than an hour as it can become too supple, yet, by the same token, don’t try to knead it and roll it out sooner than that as it won’t be as elastic as you want it.

My chebureki recipe calls for the onion to be fried first until translucent. Most traditional recipes don’t. As much as I like the crunch and bite of raw onion, I know many of you don’t, and it makes for a more delicious filling if you fry the onion until soft.

Don’t over-stuff the pastries. A teaspoon of filling is plenty. If you over-fill it with the minced meat mixture, the pastry will not only be unbalanced, but it won’t hold shape or maintain its crunchiness.

The chebureki will also lose their crispiness the longer they sit around after frying, so don’t make these ahead. Prepare them when you plan on eating them and serve them immediately so they are crunchy and piping hot. They’re so good, you’ll get why after you taste them!

Spicy Ground Beef Turnovers Recipe for Mini Chebureki

Spicy Ground Beef Turnovers Recipe for Mini Chebureki. What to Cook This Weekend. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Spicy Ground Beef Turnovers Recipe for Mini Chebureki

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This spicy ground beef turnovers recipe for mini chebureki makes a spicier, smaller, hand-pie sized version of chebureki, crispy fried pastries filled with cumin-spiced minced beef and onions, traditionally so large you need two hands to hold them. A delicious Crimean Tatar pastry, chebureki (чебуреки) are a popular street food snack in Russia,Ukraine, Central Asia, and the Crimean Tartar diaspora.
Prep Time: 15 minutes
Cook Time: 30 minutes
Rest time: 1 hour
Total Time: 1 hour 45 minutes
Course: Pastries, Pies
Cuisine: Russian, Ukrainian
Servings: 12 Pastries
Calories: 157kcal
Author: Lara Dunston

Ingredients

  • 2 cups plain flour
  • 1 tsp salt
  • ½ cup water
  • 2 tbsp vegetable oil
  • 300 g brown onion finely diced
  • 300 g fatty ground beef
  • 1 tsp quality sea salt
  • ½ tsp black pepper
  • ½ tsp white pepper
  • 1 tbsp ground cumin
  • ½ tsp ground fennel
  • ½ ground thyme
  • ½ tsp ground paprika
  • ¼ tsp chilli powder
  • 4 tsp garlic powder
  • ½ cup fresh dill roughly chopped
  • Oil for frying

Instructions

  • In a large mixing bowl, use a clean wet hand to combine the flour, salt, water, and one tablespoon of vegetable oil until you have a ball of dough.
  • Sprinkle your work surface with flour and knead for a few minutes until you have a smooth ball of dough; if the dough is too sticky, add a bit more flour, or if too dry, add a little more water, but it should be just right. Return the dough to the bowl, cover, and leave to rest for an hour.
  • Meanwhile, begin to make the spicy ground beef filling by frying the chopped onion pieces in a tablespoon of vegetable oil until soft and translucent, then transfer to a cold dish and set aside to cool down.
  • Once the onion pieces are cool, transfer them to a clean mixing bowl, and combine well with the fatty ground beef, salt, peppers, spices, garlic powder, and fresh dill, to ensure all the ingredients are evenly distributed.
  • When the dough is ready – it should be very smooth, soft and stretchy – sprinkle your work surface liberally with flour, rub a rolling pin with flour, then use the rolling pin to roll out the ball of dough quite thinly into one large sheet. If you don’t have much room, first separate the ball of dough into two balls, keep one covered in the bowl and roll out the other ball of dough.
  • Use a pastry ring or rim of a glass that’s around 10cm/4in in diameter to cut circles in the dough, as close to eachother as possible, then use a teaspoon to scoop the spicy ground beef mixture into the centre of the circle, and carefully fold one side over the minced meat to form a half-moon shape, but before pressing the edges to seal.
  • Press the edges down with your fingers until completely sealed. You shouldn’t need water to seal due to the texture of the dough, but if you find you do, just add a little water to a small dish and dip a finger in and rub it along the rim on one side of the circle only.
  • Once sealed, press a fork onto the rim of the cheburek to form a continuous pattern, but take care not to press too hard so as not to create holes in the pastries.
  • In a medium-sized frying pan or skillet large enough to hold a few pastries and turn them over with ease, pour in about 1cm-deep vegetable oil to shallow-fry your pastries. Heat the oil until hot – test it by dropping a tiny ball of dough into the oil; if it starts to spit and take on a golden colour, it’s ready – then fry the chebureki in batches for a few minutes or so, lifting one slightly to check the colour, then when golden turning it over to fry the other side for a minute or two. The second side cooks faster.
  • Remove the chebureki and transfer them to a rack covered with absorbent kitchen paper, taking the pan off the heat at the same time so the oil doesn’t smoke and burn. If needed, turn the heat down a little, then fry the next batch of chebureki and repeat until they’re all done. Note: if you need to add more oil to the frying pan, ensure it gets hot before sliding the chebureki in, otherwise your pastries will absorb the oil and be greasy.
  • When the last batch of chebureki is done, serve immediately while piping hot, garnished with a little fresh fragrant dill, and a dish of sour cream on the side.

Nutrition

Calories: 157kcal | Carbohydrates: 20g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 410mg | Potassium: 167mg | Fiber: 1g | Sugar: 1g | Vitamin A: 214IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 2mg

Please do let us know if you make this spicy ground beef turnovers recipe for mini chebureki in the comments below, as we’d love to know how they turn out for you.

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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. Nora says

    May 4, 2022 at 10:54 pm

    Never heard of cherubeki but these were AMAZING Laura. Turned out PERFECT. Will try the big 2 hand pies next time. THANX! Love your recipes! X5 stars

  2. Lara Dunston says

    May 4, 2022 at 11:00 pm

    Hi Nora, I am so pleased they turned out perfectly. Please let me know how the more traditional chebureki goes, here or on social media. Would love to see a pic. Thanks for taking the time to drop by and leave a comment :)

  3. Gayle says

    May 7, 2022 at 2:54 pm

    Like Nora I had not heard of chebureki before but a big fan of empanadas and samosas and other hand pies. These were so good. Will definitely make these again.5 stars

  4. Lara Dunston says

    May 7, 2022 at 3:59 pm

    Hi Gayle, yes, chebureki aren’t that well known outside the region, though I reckon they should be. I’m so pleased you enjoyed them. I do love samosas and empanadas, too, and will be sharing recipes for those too at some stage. Trying to recreate the samosas we love in Bangkok made by an Indian couple, and the empanadas we loved from Buenos Aires. We used to buy them by the box-load to snack on while we were writing up guidebooks. Thanks for leaving 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

#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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