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Thai Corn Fritters Recipe for Tod Man Khao Pod with Sweet Chilli Sauce. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

This Thai Corn Fritters Recipe for Tod Man Khao Pod is Made for Thai Sweet Chilli Sauce

Our Thai corn fritters recipe makes tod man khao pod in Thai – crunchy, chewy corn fritters that we gently spice with a little chilli paste. Eaten as a snack in Thailand and neighbouring Southeast Asian countries, you could serve these Thai corn fritters as finger food or as an appetiser. They’re fantastic dipped into Thai sweet chilli sauce.

If you made a batch of our homemade Thai sweet chilli sauce, then you need to make this Thai corn fritters recipe next for tod man khao pod, as these delightfully crunchy, chewy corn fritters, seasoned with a little chilli paste, are perfect for dipping into that sweet chilli sauce. Bonus: these are also vegan corn fritters.

The corn season is just starting here in Cambodia and while June-July is when most corn is harvested across the country, we’re already starting to see some locally-grown sweet yellow corn at the markets and supermarkets. I think my wife loves corn season almost as much as she loves mango season.

Regular readers might recall Lara’s corn recipes last year – the year we began cooking our way through the pandemic while staying at home self-isolating and recipe-testing for our Cambodian cookbook. All of which we’re still doing.

Inspired by a traditional Cambodian street food corn snack, Lara made fantastic grilled corn on the cobs with lime, butter and lemongrass mayonnaise, then used the leftover corn cobs to create a delicious grilled corn salad with lime, chilli, lemongrass mayo, and croutons.

She also shared recipes for our favourite Mexican street corn dishes, starting with the smoky Mexican grilled corn on the cob recipe for elotes, a Mexican grilled corn salad that’s great for barbecues, and the Mexican corn in a cup called esquites or elotes en vaso, which takes us right back to Mexico City.

During this year’s Cambodian corn season, we thought we’d share some corn recipes from across Southeast Asia, beginning with this Thai corn fritters recipe for tod man khao pod. But before I tell you more about this easy corn fritters recipe – which Lara thinks is one of the best corn fritter recipes she’s ever tested – we have a favour to ask.

Grantourismo is reader-funded. If you’ve enjoyed our recipes, 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 can also shop our Grantourismo store for gifts for foodies, including fun reusable cloth face masks designed with Terence’s images.

Another option is to contribute to our epic Cambodian cuisine history and cookbook on Patreon or 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, and gifts for Asian food lovers and picnic lovers. Now let me tell you about our Thai corn fritters recipe.

Thai Corn Fritters Recipe for a Crunchy Chewy Snack to Dip Into Sweet Chilli Sauce

There are two main types of corn fritters found in Thailand, corn fritters made with red curry paste and those without, and you’ll find these fritters sold as a Thai street food snack, as well as served in Thai restaurants as appetisers, accompanied by sweet chilli sauce.

In all our years travelling and living and eating our way through Thailand, we can’t recall ever having seen or munched on the Thai corn fritters with red curry paste on the streets of Bangkok or anywhere in Thailand, although we’ve eaten them in restaurants and spotted them on menus.

Rather, it’s a lighter, smaller, rounder corn fritter with spring onions and lime leaves that are a speciality of street food vendors. You generally buy those fritters in lots of five or ten or fifteen pieces, and you get a little container of hot sauce with them – or a choice of sweet chilli sauce or Sriracha sauce.

For Thai people, these corn fritters are mostly a morning snack, something to pick up on your way to work after breakfast, before you head out for lunch and take something sweet back to work for the afternoon. Unlike many street food vendors, the particular vendors selling these corn fritters might only have another type of deep fried snack or two in their repertoire.

Tips to Making This Thai Corn Fritters Recipe

This Thai corn fritters recipe will definitely not be as satisfying if you use frozen corn and even less so with the use of tinned corn, I’m sorry to say. That’s because with both frozen corn and canned corn, the corn has generally been boiled before freezing or canning, and will never taste as good as fresh corn.

If you’ve tasted great Mexican-style street corn (link above), you’ll know that part of the appeal is the freshness. The same goes for these sweet corn fritters that have the natural sweetness of just-picked corn. Having said that, if it’s not corn season where you live and you don’t have access to fresh corn cobs, by all means try making these corn fritters with creamed corn, canned corn or frozen corn and please let us know your thoughts.

Another appeal of Mexican street corn is that there are slightly crunchy kernels of corn. With this Thai corn fritters recipe, kernels near the edge of the fritter, where the layer of batter is thinner, will cook more quickly than those in the centre and be nice and crunchy. The interior of the fritter will be delightfully chewy with softer pieces of corn – and that’s another part of the appeal.

One of the hardest aspects to judge when frying the corn fritters is the texture of the batter; too loose and the corn fritter will not stay together when it hits the oil or it will spread too much in your pan. Conversely, if the batter is too firm, the fritter can be a little ‘gloopy’ and burn on the edges before the centre is cooked. I always think of the correct texture as a slightly firmer pancake batter.

My guideline for 40 g of raw batter mixed with corn per fritter is just that – a guideline. If you want your corn fritters bigger (I wouldn’t go smaller) just weigh the first one or two to get your bearings and judge how full your spoon is and go from there. It’s always a good idea to go back and weigh a spoonful every now and again as you work your way through the batch of batter.

The chilli paste I use is a by-product of making homemade Sriracha sauce – our recipe coming soon – but you can buy commercial chilli pastes online or in any Asian supermarket or Asian market.

If you’re making these corn fritters for children or those who are chilli heat resistant, you can certainly leave out the chilli paste.

Thai Corn Fritters Recipe

Thai Corn Fritters Recipe for Tod Man Khao Pod with Sweet Chilli Sauce. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Thai Corn Fritters Recipe for Tod Man Khao Pod

Print Recipe Rate Recipe
Our Thai corn fritters recipe makes tod man khao pod in Thai – crunchy, chewy corn fritters that are gently spiced with chilli paste. Eaten as a snack in Thailand and neighbouring Southeast Asian countries, you could also serve these Thai corn fritters as finger food or as an appetiser. They’re fantastic dipped into homemade Thai sweet chilli sauce.
Prep Time: 15 minutes
Cook Time: 9 hours 30 minutes
Course: Breakfast, brunch, snack, street food
Cuisine: Thai
Servings: 18 Pieces
Calories: 29kcal
Author: Terence Carter

Ingredients

  • 200 g of uncooked corn kernels
  • 40 g all-purpose flour
  • 40 g rice flour
  • ½ tsp salt
  • ½ tsp MSG optional
  • ½ tsp baking powder
  • 1 cup cold tonic water plus more if necessary
  • 2 pieces spring onion chopped finely
  • 1 tbsp kaffir lime leaves finely chopped
  • 2 tsp chilli paste more to taste
  • Vegetable oil for frying
To Serve
  • Sweet Thai Chilli Sauce
  • Sriracha Sauce

Instructions

  • Place the corn kernels in a mixing bowl, ensuring they are all separated.
  • In a separate mixing bowl, incorporate the flours, salt, MSG (optional), baking powder, spring onion, kaffir lime leaves and chilli paste.
  • Slowly add the tonic water and mix gently. The mix should have the consistency of a thick batter.
  • Add most of this mixture to the corn and incorporate well using a light touch. We'll keep some aside in case we need to add extra batter to the corn.
  • In a tall-sided saucepan, heat around 4 cm of neutral oil to 180°C.
  • Place an oven tray with a wire rack covered in kitchen towels next to the saucepan.
  • Place the fritter mix on a kitchen scale and turn the scale on. Using a large spoon, scoop a spoonful onto a small soup serving spoon and shape so that no corn will fall off the mix. Check the scale, as a guide you should have used around 40 g of the mixture to form the fritter.
  • Hold the serving spoon over the saucepan almost touching the oil and using the large spoon, carefully scoop the batter off the serving spoon and into the oil.
  • Start a timer as you make a couple more fritters and turn the fritters after 1 min 30 secs, using a small slotted spoon or a fish slice. Do not turn the fritters over before this as they may fall apart. After another 1 min 30 secs, the fritters should be golden brown.
  • If the fritters do not stay together and little pieces of corn float off, add extra batter to the corn mixture.
  • Remove from the oil using a slotted spoon and place on the oven tray. Repeat until all the mix is used up. If you're making a large batch you can keep the cooked ones in a warm oven.
  • Serve with sweet Thai chilli sauce and Sriracha sauce.

Nutrition

Calories: 29kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 81mg | Potassium: 37mg | Fiber: 1g | Sugar: 1g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg

Please do let us know if you make this Thai corn fritters recipe as we’d love to know how it turns out for you. If you enjoy them, we’d also love a rating.

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

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About Terence Carter

Terence Carter is an editorial food and travel photographer and infrequent travel writer with a love of photographing people, places and plates of food. After living in the Middle East for a dozen years, he settled in South-East Asia a dozen years ago with his wife, travel and food writer and sometime magazine editor Lara Dunston.

Reader Interactions

Comments

  1. DaleS says

    June 7, 2021 at 11:25 pm

    This recipe was good timing! I’m in Tucson and we’ve just been getting the best corn (lasts until July) and we do start to get a little tired of just sticking corn on the BBQ…good as it is.
    When I was in Thailand I saw the fish cakes on the street stalls, but not these guys – guess I really missed out!
    My first few fritters were a bit too big and dense, but once I got the hang of it I was doing 5-6 at a time. Great fun, everyone loved them. Only had sweet chili sauce in a jar and rooster hot sauce, but we mixed the two. On the menu for the family BBQ next weekend. Thanks!5 stars

  2. Terence Carter says

    June 7, 2021 at 11:55 pm

    Greetings Dale, I just saw that there were different seasons in different regions in the USA. We do love them BBQ’d as well but are addicted to the Mexican way of topping them.
    We have great corn here now as well and we just can’t get enough of them when they’re so inexpensive. Check out the corn fritter burger recipe too!
    Thanks for trying the recipe!
    T

  3. Steve says

    April 15, 2022 at 11:11 pm

    Can you make the batter a day ahead? I am planning to bring to a bbq outing. Looks great!5 stars

  4. Lara Dunston says

    April 15, 2022 at 11:33 pm

    Hi Steve, not sure about doing the batter a day ahead, but I’ll consult Terence and leave another message here. I would actually recommend taking all the ingredients to the BBQ and making them there and impressing your mates, as these are best when they’re just made and piping hot. But make them once at home first so you’re an expert by the time you get to the barbie! ;)

    If you want to take a corn dish to a BBQ though, I highly recommend my grilled corn salad – did you see this one? https://grantourismotravels.com/grilled-corn-salad-recipe/ It’s soooooo good, even if I do say so myself! ; It’s inspired by a Mexican corn salad we love but infused with the flavours of Southeast Asia, due to our many years living here. I so love this dish.

    You can definitely make that one the day before, keep it in a well-sealed plastic container in the fridge overnight, and just stir it up before transferring it to a salad bowl, and take some fresh coriander and chilli flakes and garnish it at the last minute. Or you could do the more authentic Mexican version: https://grantourismotravels.com/mexican-grilled-corn-salad-recipe/ They’re both delicious.

    And if you want to get fancy and really impress, you could serve the salad in plastic cups or glasses to make this Mexican street food snack: https://grantourismotravels.com/mexican-street-corn-in-a-cup-recipe-esquites/ But again, I recommend taking the garnishes separately and popping them on top before serving them OR putting everything in little bowls — the white cheese, sour cream, fresh coriander leaves, chilli flakes, chilli sauce etc — and instructing guests to help themselves and customise them as they like. It’s so much fun.

    Take a bottle of tequila and make some classic margaritas ( https://grantourismotravels.com/classic-margarita-recipe/ ) or make the Mexican beer cocktails, micheladas ( https://grantourismotravels.com/michelada-recipe/ ) and your friends will be very happy. Let me know if you have any questions or there’s anything I can help with. Have fun!

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About Grantourismo

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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