• Skip to main content
  • Skip to secondary menu
  • Skip to primary sidebar
  • Skip to footer
  • ABOUT
    • All About Grantourismo
    • Work With Us
    • Meet Lara and Terence
    • Itineraries, Tours & Retreats
    • Media Coverage
    • Contacts
  • SLOW
  • LOCAL
  • EXPERIENTIAL
  • RECIPES
Grantourismo Travels Logo

Grantourismo Travels

The website of globetrotting professional travel writing and photography team Lara Dunston and Terence Carter

Grantourismo Travels Logo
  • AFRICA
        • KENYA
          • Masai Mara
          • Mombasa
          • Tsavo West
        • MOROCCO
          • Essaouira
          • Marrakech
        • SOUTH AFRICA
          • Cape Town
  • ASIA
        • CAMBODIA
          • Battambang
          • Phnom Penh
          • Siem Reap
        • INDONESIA
          • Bali
        • JAPAN
          • Tokyo
        • LAOS
          • Luang Prabang
        • MALAYSIA
          • Borneo
          • Kuala Lumpur
          • Penang
        • MEKONG RIVER
        • SINGAPORE
        • MYANMAR
        • THAILAND
          • Bangkok
          • Chiang Mai
          • Isaan
          • Phuket
        • VIETNAM
          • Dalat
          • Hanoi
          • Hoi An
          • Saigon
          • Sapa
  • AMERICAS
        • ARGENTINA
          • Buenos Aires
        • BRAZIL
          • Rio de Janeiro
        • COSTA RICA
          • Manuel Antonio
        • MEXICO
          • Mexico City
          • San Miguel de Allende
        • UNITED STATES
          • Austin
          • New York City
  • AUSTRALASIA
        • AUSTRALIA
          • Adelaide
          • Darwin
          • Gold Coast
          • Melbourne
          • Perth
          • Sydney
  • EUROPE
        • AUSTRIA
          • Vienna
          • Zell Am See
        • ENGLAND
          • London
        • FRANCE
          • Céret
          • Paris
          • Perpignan
        • GERMANY
          • Berlin
        • HUNGARY
          • Budapest
        • ITALY
          • Alberobello
          • Calabria
          • Italian Lakes
          • Sardinia
          • Venice
        • MONTENEGRO
          • Kotor
        • POLAND
          • Krakow
          • Zakopane
        • PORTUGAL
          • Porto
          • Portugal Wine Regions
        • SCOTLAND
          • Edinburgh
        • SPAIN
          • Barcelona
          • Jerez
          • Mallorca
        • TURKEY
          • Istanbul
  • MIDDLE EAST
        • JORDAN
          • Desert Areas
        • QATAR
          • Doha
        • UAE
          • Dubai
Thai Nam Prik Ong Recipe for a Spicy Pork and Tomato Dip. best fish sauce recipes Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Tasty Thai Nam Prik Ong Recipe for a Spicy Pork and Tomato Dip from Northern Thailand

This Thai nam prik ong recipe makes a spicy pork and tomato dip from Northern Thailand. Served with fresh or steamed vegetables or sticky rice, which you dip into the bowl, nam prik ong is the most approachable of the Thai relishes and dips, not being as pungent or fiery as some.

Our Thai nam prik ong recipe will make you a gently spiced dip of minced pork, tomatoes and dried chillies that originates from Northern Thailand. Once upon a time, when we travelled regularly and wrote on Thailand, this Northern Thai specialty was one of the first dishes we’d order at our favourite restaurants on trips to the old Lanna capital of Chiang Mai.

This Thai nam prik ong is one of our favourite nam priks, which are a family of Thai condiments that embrace everything from dips and relishes to salsas and dipping sauces, served with fresh or steamed vegetables, and perhaps some sticky rice, which you roll between your fingers and dip into the bowl, and maybe some pork crackling.

While some nam priks can be incredibly spicy, funky and pungent, this ground pork and tomato dip is the most approachable of the Thai relishes, and depending on the type of chilli and amount of chillies used, can range from gently spiced to fairly fiery. If you’re after a spicier dip, try this nam prik num recipe.

Before I tell you more about this Thai nam prik ong recipe, 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 this Thai nam prik ong recipe for this spicy pork and tomato dip from Northern Thailand.

Thai Nam Prik Ong Recipe for a Spicy Pork and Tomato Dip from Northern Thailand

Like the Khmers, when Thais have traditionally sat down to share a full meal of rice and accompaniments – referred to as ‘samrub’ in Thai, a loanword from the Old Khmer language ‘samrap’, which means ‘set menu’ – the spread typically included a salad or vegetables, perhaps a stir-fry or something deep-fried, a curry, a soup, and a nam prik.

There are essentially two types of relishes in Thailand, nam priks and lons. Nam priks tend to use a lot of shrimp paste and chillies, while lons contain coconut cream incorporated to calm the intense flavours of the often preserved ingredients of the dips.

Balancing a nam prik ong is quite a dance. Too much shrimp paste and the dip has a fishy, fermented and murky taste, too little and you’re missing what is most often the key ingredient of a nam prik. A lot of the flavour is dependent on the strengths of the individual ingredients. For instance, if you’re using cherry tomatoes and not the local Thai tomatoes that are deceptively similar in appearance, the dip may be too sweet.

While the Thai ‘sida’ tomatoes look similar to cherry tomatoes, they are sour by comparison. They are the most popular tomatoes for salads and are in the famous som tam salad. If you are using normal cherry tomatoes in this dish, you can make the dish a little more sour by adding a souring agent such as tamarind water.

In David Thompson’s Thai Food, he recommends either a ‘disc’ of fermented soy beans or shrimp paste for nam prik ong. They are both equally funky in flavour, but most cooks outside Thailand will find shrimp paste more readily available in an Asian supermarket.

Many Thai nam prik ong recipes keep the tomatoes separate until the frying stage. In our experience, the tomatoes are always included as part of the paste when making this Northern Thai pork and tomato dip. However, while I put all the Roma tomatoes in the paste, I do like to keep some slices of the sida tomatoes to put in the wok just before serving to add a little bit of texture.

Tips for Making This Thai Nam Prik Ong Recipe for the Spicy Pork and Tomato Dip from Northern Thailand

Just a couple of tips for making this Thai nam prik ong recipe. Many people get put off by the strong ‘aroma’ and funky taste of shrimp paste. In many ways it’s like people who claim they can’t stand anchovies, but end up loving pasta puttanesca.

There are a lot of strong flavours in this nam prik ong, from the chillis to the garlic and shallots, so while Thai food lovers put even more shrimp paste in the dish than is in this recipe, you could just put 1/2 a teaspoon in the first time you make it if you’re new to shrimp paste. Unless you have an allergy, we don’t recommend skipping it. If you do have a shell fish allergy, try fish sauce instead.

If you’re new to making authentic Thai food and you enjoy this Northern Thai minced pork, chilli and tomato dip, and want to explore Thai cuisine more, one of your first purchases should be a granite mortar and pestle. Get one with at least a two cup capacity. You cannot make this nam prik in a food processor as there’s really not enough paste made to get the blades to work.

Thai Nam Prik Ong Recipe

Thai Nam Prik Ong Recipe for a Spicy Pork and Tomato Dip. best fish sauce recipes Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Thai Nam Prik Ong Recipe

Print Recipe Rate Recipe
This Thai nam prik ong recipe makes a spicy pork and tomato dip from Northern Thailand that’s one of our favourite nam priks, which are Thai dips or relishes. Served with fresh or steamed vegetables or with sticky rice which you dip into the bowl, nam prik ong is the most approachable of the Thai relishes, not being as pungent or fiery, although locals love to add extra chillies.
Prep Time: 10 minutes
Cook Time: 10 minutes
Course: Dip, Side Dish
Cuisine: Thai
Servings: 1 Bowl
Calories: 740kcal
Author: Terence Carter

Ingredients

  • 5 dried long red chillis sliced and deseeded
  • 3 tbsp shallots chopped finely
  • 2 tbsp garlic chopped
  • ½ tbsp shrimp paste
  • 1 tbsp oil
  • 8 sida tomatoes or cherry tomatoes, quartered
  • 2 Roma tomatoes sliced into chunks
  • 150 g minced pork
  • 1-2 tsp fish sauce
  • 1-2 tsp palm sugar
  • sprigs of coriander

Instructions

  • Rehydrate the chillis by placing them in a bowl of warm water for 10 minutes.
  • Using a mortar and pestle, make the paste by adding the chillis, garlic, shallots and shrimp paste and using the pestle pound to a smooth paste. Add the tomatoes and pound gently to break down the pieces.
  • Heat the oil in a wok over low-medium heat. Add the paste and cook out for a couple of minutes until it releases some oil and has become fragrant.
  • Turn up the heat to medium-high, add the pork mince and stir-fry for 1 minute or until the mince is cooked through. Add chopped tomato and cook for a further 1 minute.
  • Add a little water to the wok and season to taste with fish sauce and palm sugar. Cook for a couple of minutes more to let the relish reduces and thicken.
  • Place in a serving bowl, garnish with some corianders sprigs and serve with fresh vegetables and sticky rice.

Nutrition

Calories: 740kcal | Carbohydrates: 44g | Protein: 40g | Fat: 48g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 194mg | Sodium: 875mg | Potassium: 1927mg | Fiber: 7g | Sugar: 24g | Vitamin A: 3854IU | Vitamin C: 380mg | Calcium: 153mg | Iron: 6mg

Do let us know if you make this Thai nam prik ong recipe from Northern Thailland as we’d love to know how it turns out for you, and if you enjoy it, we’d also love a rating, thank you.

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

SHARE ON SOCIAL MEDIA

Share
Tweet
Pin25
Yum
25 Shares

SUBSCRIBE TO THE GRANTOURISMO TRAVELS NEWSLETTER

Sign up below to receive our monthly newsletter to your In Box for special subscriber-only content, travel deals, tips, recipes, and inspiration.

100% Privacy. We hate spam too and will never give your email address away.

Share
Tweet
Pin25
Yum
25 Shares

Related Posts You Might Like

Advertisement

Find Your Thailand Accommodation

Booking.com

Shop for related products

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. Michelle Bader says

    November 30, 2021 at 2:12 pm

    I’ve been to Thailand a few times, but I’ve never seen a dip look this pretty! Mine turned out quite hot from the chilis I used (and I left the seeds in), but it went well with some cooling cucumber! A great side dish for a Thai feast.5 stars

  2. Lara Dunston says

    November 30, 2021 at 4:26 pm

    Thanks, Michelle! If you get back to Thailand and go to Chiang Mai, where you’ll see it on the menu of most restaurants. It’s in a pic on this page, on the green trimmed tray (top right), and you’ll find a link at the bottom of this post to our pick of Chiang Mai’s best restaurants, all of which should have it on the menu: http://grantourismotravels.com/northern-thailand-specialties-chiang-mai/
    So pleased it turned out for you! Thank you so much for taking the time to drop by and leave a message. Much appreciated :)

  3. Terence Carter says

    November 30, 2021 at 7:01 pm

    Hi Michelle, I remember the one from the American food writer’s restaurant, Soul Food, in Bangkok that was quite pretty. But, yes, the big batches of dips and salads in those metal kitchen trays the food stalls use are not the most attractive.
    We once asked for this dip and all the dishes for the table to be served at ‘local heat levels’ in Chiang Mai. Took more than cucumbers to cool our mouths down!
    Glad you enjoyed the recipe.
    Cheers
    T

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

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.
READ MORE…

Featured Posts

Thai Fried Egg Salad Recipe for Yam Khai Dao Crispy Fried Egg Salad. Christmas salad recipes. Copyright 2021 Terence Carter / Grantourismo. All Rights Reserved.

Thai Fried Egg Salad Recipe for Yam Khai Dao, a Deliciously Addictive Crispy Fried Egg Salad

Local Knowledge – Rob from the East Village, New York City. Rob Hollander, East Village, New York, New York, USA. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Local Knowledge – Rob from the East Village, New York City

Lyla Peng, Fashion Producer, Buenos Aires, Argentina. Lyla Peng's Guide to Buenos Aires Style. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Lyla Peng’s Guide to Buenos Aires Style

Footer

ABOUT GRANTOURISMO

  • All About Grantourismo
  • Meet Lara and Terence
  • Work With Us
  • Itineraries, Tours & Retreats
  • Media & Advertising
  • Media Coverage
  • Contacts

THE GRANTOURISMO SHOP ON SOCIETY6

The Grantourismo Shop on Society6

GET THE BEST MANAGED WORDPRESS HOSTING

Get the Best Managed Wordpress Website Hosting with Flywheel

IMPORTANT DETAILS

  • Terms and Conditions
  • Editorial Policy
  • Comments Policy
  • Advertising
  • Privacy Policy

AMAZON AFFILIATE DISCLOSURE

Grantourismo Travels is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for website owners to earn advertising fees by advertising and linking to amazon.com, audible.com, and any other website that may be affiliated with Amazon Service LLC Associates Program.

GRANTOURISMO AFFILIATES/SUPPORT

Grantourismo is reader-supported. Posts contain various affiliate links. If you click through and purchase something, we may earn a commission at no extra cost to you. That income supports the work we do to create content. Here are more ways to support Grantourismo.

SUBSCRIBE

SOCIALLY CONNECTED

  • 6,048 Followers
  • 2,579 Likes
  • 1,859 followers
  • 19,049 Followers

INSTAGRAM FEED

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

SAFETY WING INSURANCE

Safety Wing Insurance

Images Protected By Pixsy

Protected By Pixsy

Footer Widget Header

WEB LOVE

As Seen in The Guardian As Seen on NineMSN As Seen on Tnooz
As Seen In The Independent As Seen on Frommers As seen on Viator
As Seen in Afar As seen on Gadling As seen on Context
As Seen in Fathom As Seen on Matador As seen on Inspirato with American Express
As seen on the Daily Mail website As seen on the Forbes website Grantourismo on the SilverKris website

ALL MEDIA COPYRIGHT © 2009–2023 GRANTOURISMO | ALL RIGHTS RESERVED.
DESIGNED IN APARTMENT RENTALS, HOTELS AND RESORTS AROUND THE WORLD BY GRANTOURISMO MEDIA.
ASSEMBLED IN SOUTH-EAST-ASIA.
GRANTOURISMO TRAVELS AND ‘MAKING TRAVEL MORE MEANINGFUL AND MEMORABLE’ ARE ™ TO GRANTOURISMO MEDIA.