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Grantourismo Travels

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Street Food Tour of Mexico City with Lesley Tellez of Eat Mexico. A Street Food Tour of Mexico City. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Street Food Tour of Mexico City with Lesley Tellez of Eat Mexico

A street food tour of Mexico City was high on our agenda. We’ve always loved street food and love Mexican cuisine so when we arrived in the capital we signed up for a tour with Lesley Tellez of Eat Mexico.

One of our strongest food memories from our first trip to Mexico City in the Nineties is the smell of corn tortillas on the street, long before they were banned from being sold on the historic centre footpaths.

In the Middle East, where we lived for almost a decade, we’re smitten with the shawarma, we’d go anywhere for great falafel, and we’d climb hills for creamy hummus. One of our favourite assignments last year was an informal street food tour with a local chef in Amman, Jordan.

The made a street food tour of Mexico City high on our agenda.

Street Food Tour of Mexico City with Eat Mexico

While we’re familiar with Mexican cuisine, we have to admit that our knowledge of Mexican street food was fairly limited until this trip. Despite being cautious when it came to eating on our first few visits to Mexico many years ago, we experienced several ugly bouts of Moctezuma’s Revenge, putting us off street food for a while. A long while.

These days, our stomachs can pretty much handle anything – toughened up by our anything goes style of eating around the world in recent years, and the constant travelling that has prepared our bodies to deal with almost any kind of bacteria.

Street Food Tour of Mexico City with Lesley Tellez of Eat Mexico. A Street Food Tour of Mexico City. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

That, combined with the fact we fell in love with tacos all over again in Austin, Texas (thanks to a little help from our Taco Journalism friends), had us eager to sample more and put a street food tour of Mexico City at the top of our to-do list.

Fortunately, we didn’t have to look hard to find Lesley Tellez of Eat Mexico. A journalist living in D.F., Lesley offers food tours when she’s not learning the art of Mexican cooking and blogging at The Mija Chronicles. Lesley was the first food lover to offer a street food tour of Mexico City.

We kicked off our street food tour of Mexico City on Río Lerma in Colonia Cuauhtémoc where we met Lesley mid-morning. She shared her background as we began to walk.

Street Food Tour of Mexico City with Lesley Tellez of Eat Mexico. A Street Food Tour of Mexico City. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

“I’m a third generation Mexican-American and I’m rediscovering my roots in a way,” Lesley revealed. “I started doing this because I was seeing so many people visiting Mexico City and missing out on this stuff. They are too scared to try street food or they don’t know what to eat or how to order it.”

“Street food is so ingrained in Mexican culture,” Lesley explained. “Some of these vendors have been here forever, like this woman on the corner who I’m going to take you to who has been selling here for 11 years.”

As we strolled, Lesley described the different types of street food that are sold at different times of the day – for example, tamales are only sold from around 8-10.30am – and signs to look for when deciding where to eat: “If it’s busy, it’s good! Also look out for cleanliness – you don’t want the same person making the food to be handling the money!”

Street Food Tour of Mexico City with Lesley Tellez of Eat Mexico. A Street Food Tour of Mexico City. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Lesley also shared the nuts and bolts of running a street food operation. The vendors pay ‘rent’ for their small space, but they don’t pay tax. “It’s kind of a grey area,” she revealed. “But people need to be fed so they fill a niche.”

We missed the tamale woman where Lesley usually starts her street food crawl – she’d obviously sold her treats and had gone home for the day – so we moved onto Tacos Don Güero on the corner of Río Lerma and Río Amazonas.

Here the specialty is tacos al pastor, the tacos that are synonymous with Mexico City, and are our favourite.

Grilled on a vertical spit with a pineapple on top, the meat is continuously shaved off and kept warm on the grill beneath it, then placed on the tortilla, along with onion, salsa and cilantro (coriander), to order.

Street Food Tour of Mexico City with Lesley Tellez of Eat Mexico. A Street Food Tour of Mexico City. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

An ancestor of the shawarma, which my research had already revealed was brought to Mexico by Lebanese and Syrian immigrants in the 1920s, the main differences between the two are the types of spices used and that pork that is used in Mexico, instead of lamb or chicken, which are used in the (Muslim) Middle East.

Coincidentally we’d noticed this stand when we wandered by a couple of days earlier and had intended to return. We’re glad we have and we’re not disappointed. The pork tacos are incredibly tasty.

“It’s unique to find taco places open this early. Tacos are more of an evening thing,” Lesley revealed. “But what I really love about tacos is that they’re not just a food; they’re a way of eating!”

Our next stop on our street food tour of Mexico City was the stand of the woman who Lesley told us had been working on the street for eleven years selling her tlacoyos, fried masa patties that look a bit like fat, oval-shaped tortillas.

Street Food Tour of Mexico City with Lesley Tellez of Eat Mexico. A Street Food Tour of Mexico City. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

We tried one topped with beans and chicharones (pork crackling), another with beans and nopales (cactus paddles), and another with quelite (wild Mexican greens). It was rustic home-cooked fare but it all tasted fantastic.

A short amble away on the corner of Río Lerma and Río Rhin, we stopped at La Abuela, where a dapper old gentleman in a smart tie and shirt was selling tacos de canasta or ‘basket tacos’.

The pre-prepared tacos are filled while both the tortillas and fillings are hot, put in a basket, and covered with a cloth, so that they’re almost steamed. We tried the cochinita pibil (slow roasted pork) and tinga de pollo (spicy stewed and shredded chicken with chipotle) and they were both scrumptious and very moreish.

Street Food Tour of Mexico City with Lesley Tellez of Eat Mexico. A Street Food Tour of Mexico City. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Our last stop was a busy no-name stand, manned by two amiable young guys who looked like they took their job as seriously as we took their tasty carnitas or ‘little meats’.

The specialty is the succulent pork, slow-cooked in lard in a cauldron of sorts before being roasted. You can order specific cuts, such as the nana (uterus) or trompa (snout), buche (throat), and lengua (tongue), or, as we did, order sortida, a combination of pork pieces mixed with the fatty bits. It was sublime.

“These places never have any signs,” Lesley warned. “Look for the glass case with pork steaming inside, and listen for the sound of chopping on a wooden breadboard,” Lesley suggested. A great tip, among many.

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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. Jack Norell says

    September 7, 2010 at 12:49 am

    I adore the street food in Mexico and I’ve eaten at dozens of street stalls in D.F. Thanks for covering, and encouraging tourists to eat at these rather than what is often mediocre and overpriced eateries, especially in Centro.

    Another thing about street food is, it’s often more hygienic than restaurant food. As it’s made right in front of you, and you can see who’s dealing with money/food, there’s nothing to hide… A restaurant can have things sit for hours, microwave it, and you’ll be none the wiser until a few hours later…!

  2. Terence Carter says

    September 7, 2010 at 4:27 am

    Thanks for your comment Jack. We’ll be writing about the ‘sit-down’ food scene too – and we agree with you. At one recommended restaurant I had a full view of the kitchen and two very overworked microwaves!

  3. Jen Laceda says

    September 7, 2010 at 8:57 pm

    Wow, it’s 1 am in Toronto and I’m thinking of raiding my fridge downstairs. I don’t have anything remotely Mexican, but perhaps I can whip up a plate of huevos rancheros tomorrow morning. But for now…I’m imagining the sight, sound, and smell there at D.F. Hmmm…tacos :)

  4. Sarah Chambers says

    September 8, 2010 at 2:27 am

    Can anyone explain to me what cactus tastes like? Frank mentioned it in his winning post for the August competition too, so I am really curious now as to what it’s like, as I simply cannot imagine, and I didn’t even realise you could eat cactus! I absolutely loved Austin when I went over to our HQ for a visit, and now you definitely have me wanting to go to Mexico too. I think a mini road-trip around the southern States and then across the border may be in order!

    Sarah

  5. Anna Johnston says

    September 8, 2010 at 6:35 pm

    Not tried street food in Mexico but your post has won me over to put that on the list too. Aaahhh, I haven’t quite got my tummy to handle all street foods (still feel a little queasy because I thought I could handle some Thai street food) but its not going to stop me – its some of the best food in the world. Love it too.

  6. Renae says

    September 8, 2010 at 6:51 pm

    Jack hit it on the head! Whenever in Mex, I just dive into the street tacos, fruits, tamales and bacon wrapped hot dogs. Yes, I eat them too and now, I even recreate them. So great to see this post. If you don’t give it a try, you’re truly missing out. Love your blog. Just found it and definitely reading more!!!! Happy trails.

  7. Frank McMains says

    September 8, 2010 at 7:23 pm

    I’m sorry, I saw that you asked this before but I forgot to answer. Cactus leaves or nopales don’t really have much of a flavor aside from a mild vegetable one. It is kind of yellow squash I guess but with a very different and firmer texture. The fruit of the cactus or tuna is sweet and fruity with a lot of eatable seeds, sort of berry-like. Here is a link to what the red tuna look like when cut:

    http://www.lemonsandbeans.com/?p=1369

  8. Frank McMains says

    September 8, 2010 at 7:26 pm

    I love street food in Mexico. Some of the best meals I had there were from street vendors. Just as long as there are two people working the stall, one to handle the money and one to cook then I generally feel confident eating it because this is often a sign of attention to food safety. Money is dirty stuff. And, as you know, if there is a big crowd of locals then it is probably both delicious and safe to eat. Great post.

  9. Terence Carter says

    September 8, 2010 at 7:00 pm

    Anna, totally hear what you’re saying. We both feel that in Thailand and Mexico a lot of the best food is on the streets. Funnily enough, when we were in Thailand late last year, a ‘fancy’ restaurant gave me ‘problems’ that nearly sent me to hospital while researching a book there. The only disappointment in Thai street food was the lame recommendations of the guidebooks! One of our favourite things to do in the world is a stall hop in Bangkok…seriously love it!
    We were never sick in Mexico City from street food at all on this trip – perhaps a mix of good fortune and good choices.

  10. Terence Carter says

    September 8, 2010 at 7:06 pm

    Thanks Renae, diving in is the best idea!

  11. Lara Dunston says

    September 8, 2010 at 7:39 pm

    Hee! Hee! That’s the idea! Thanks, Jen! So did you make them?!

  12. Lara Dunston says

    September 8, 2010 at 7:43 pm

    Hi Sarah – not sure if you’ve tried salt bush before? It’s a naturally growing green salty plant that holds a lot of water that’s found in the desert regions of Australia. There, the indigenous people eat it. We had it served on a stunning plate of food in Mexico City at one of the best restaurants, Pujol, which we’ll blog about tomorrow. Cactus is kind of like a cross between that (which makes sense seeing it’s a desert plant) and choko (green, watery). It’s interesting and works very nicely with some ingredients, though it’s not something I’d crave on its own.
    With that road trip, do take care crossing that border – many Americans are now choosing to fly between Texas and Mexico rather than drive – too dangerous! – but you *must* visit Austin and Mexico!
    Thanks for dropping by! :)

  13. Terence Carter says

    September 8, 2010 at 7:46 pm

    Thanks Frank. We need to do our bit! So many visitors miss out because they’re told to only eat in the ‘concierge approved’ eateries, where you see a bunch of other visitors all getting cheese-laden rubbish that’s ‘safe’. Meh.

  14. Pola (@jettingaround) says

    October 2, 2013 at 8:09 am

    I’ve had some of the best street food in D.F. and I’d fly there just for that!! Mexican cuisine is my favorite and even though I live in Chicago, where taquerias stay open well into the night, it’s not quite the same. Another trip to MX is in order soon…

  15. Lara Dunston says

    October 3, 2013 at 12:44 pm

    Agree! Just thinking about the street food in the city makes us want to return. A trip is long overdue for us too – three years is far too long to go without visiting Mexico City!

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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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