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Vietnamese Caramelised Fish Recipe with Turmeric and Fresh Dill. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Easy Vietnamese Clay Pot Caramelised Fish Recipe with Fresh Turmeric, Fragrant Dill and Peanuts

This easy Vietnamese caramelised fish recipe with fresh turmeric, fragrant dill and peanuts comes together quickly. Called ‘Vietnamese clay pot fish with fresh dill’ at Hoi An’s Red Bridge Cooking School where we first learnt to make it, the dish is a combination of two Vietnamese specialties, chả cá lã vọng from the North and cá kho tộ from the South.

Our delicious Vietnamese caramelised fish recipe with fresh turmeric and fragrant dill is adapted from a recipe for Vietnamese clay pot fish with fresh dill that we learnt to cook at the Red Bridge Cooking School when we lived in Hoi An in Central Vietnam in 2013.

I’ve given this caramelised fish recipe a few small tweaks but it’s still essentially the same dish. We make it with salmon, because I absolutely adore it, and we use salmon pieces rather than fillets as they work better if you’re planning to serve this with rice or noodles. Before I tell you about this easy Vietnamese caramelised fish recipe, I have a favour to ask.

Grantourismo is reader-funded. If you’ve made any of Vietnamese recipes or any of our recipes at all and enjoyed them, please consider supporting Grantourismo so we can keep creating food content. You could click through to this post for suggestions as to how to support Grantourismo, such as booking accommodation, renting a car or hiring a campervan or motorhome, buying travel insurance, or booking a tour on Klook or Get Your Guide. We’ll earn a small commission if you do, but you won’t pay any extra.

You could also browse our Society 6 online shop, where we’ve got everything from gifts for street food lovers to food-themed reusable cloth face masks designed with Terence’s images; support our epic first-of-its-kind Cambodian culinary history and cookbook on Patreon; or buy something on Amazon, such as one of these James Beard 2020 award-winning cookbooks, classic cookbooks for serious cooks, cookbooks by Australian chefs, cookbooks for foodie travellers, and gifts for Asian food lovers and picnic lovers. Now let me tell you about this easy Vietnamese caramelised fish recipe.

Vietnamese Caramelised Fish Recipe with Fresh Turmeric and Fragrant Dill

Before we moved to Hoi An in Central Vietnam – where we’d probably still be if it wasn’t for an agent who organised the wrong kind of visa for us – we’d been renting an apartment in Hanoi on ‘Food Street’ of all addresses!

There was a famous fried fish dish in Hanoi similar to this Vietnamese caramelised fish recipe with fresh turmeric and fragrant dill, that in Southeast Asia would be described as ‘same same but different’.

Hanoi’s chả cá lã vọng is also distinguished by its turmeric and dill, but the fish pieces tend to be fried or grilled and it’s typically eaten with a shrimp paste-based dipping sauce.

While in Southern Vietnam there’s another similar yet different Vietnamese caramelised fish recipe called cá kho tộ, which is braised in sugar and coconut water among other ingredients.

Having spent time in Saigon and lived in Hanoi before arriving in Hoi An, we couldn’t help but compare the Red Bridge Cooking School’s claypot Vietnamese caramelised fish recipe, made with fresh turmeric, perfumed dill and roasted peanuts, to the dishes with which we were already familiar.

In some ways, this dish that we first learnt to make in Central Vietnam is a cousin of those dishes of Northern Vietnam and Southern Vietnam, the differences shaped by history, geography and climate, and here I am cooking it in Northern Cambodia.

Here are some tips to making this Vietnamese caramelised fish recipe with turmeric and dill cooked in a clay pot, as it’s really very straightforward and so very satisfying.

Vietnamese Caramelised Fish Recipe with Turmeric and Fresh Dill. Copyright 2021 Terence Carter / Grantourismo. All Rights Reserved.

Tips to Making This Vietnamese Clay Pot Caramelised Fish Recipe

I only have a few tips for making this Vietnamese caramelised fish recipe with fresh turmeric and fragrant dill as it’s super easy and comes together very quickly, even though you need to pound a marinade and paste in a mortar and pestle. 

It takes just a few minutes each to pound the marinade and paste, and only around ten minutes maximum in total, so don’t try cutting corners by using anything store-bought pastes as cooking from scratch and using fresh quality ingredients is what makes this Vietnamese caramelised fish recipe so good.

At Red Bridge Cooking School, the cooking instructor instructors were adamant about a few things. One was that this was a very versatile dish and not to get too hung up about what kind of fish fillets to use, as Vietnamese wouldn’t.

The instructor recommended mackerel, salmon, snapper, sea bass, basa, catfish… you name it, they insisted all would work. I’ve eaten it with trout in Sapa.

I make this dish with salmon here in Siem Reap, which, while not local, is enormously popular amongst Cambodians and readily available. I also happen to adore it, and salmon and dill are a perfect match.

While you could certainly use salmon steaks, I prefer smaller pieces as the fish absorbs the turmeric marinade better, plus fish pieces work better with steamed rice or noodles than steaks.

While this dish is traditionally cooked in a clay pot, I have heard kitchen stories from Vietnamese restaurants where chefs have cooked these kinds of dishes in pots, pans and woks, and only transferred the dish to a clay pot for serving.

So feel free to use a small deep frying pan or small cooking pot guilt-free, and obviously if you’re scaling up for more than two people and doubling or tripling the ingredients, you’ll need something larger.

Vietnamese Caramelised Fish Recipe with Turmeric and Fresh Dill. Copyright 2021 Terence Carter / Grantourismo. All Rights Reserved.

Don’t forget to taste your sauce and adjust the seasoning to suit your own taste, which is so important with Southeast Asian food, especially when you’re using ingredients such as fish sauce, which can be very salty for some people, and chillies, which can be quite fiery if you’re not used to the heat. 

When it comes to fish sauce, we have a large collection and use Vietnamese fish sauces for Vietnamese dishes, Cambodian fish sauces for Cambodian recipes, Thai fish sauces for Thai dishes etc.

If you’re living outside Southeast Asia and don’t have access to a wide selection of fish sauces, we recommend Thailand’s Megachef for a top quality fish sauce for most Southeast Asian recipes, as its sodium levels always consistent. It’s easy to find in Australia. Our American friends recommend Red Boat Fish Sauce although we haven’t tried it as we’ve never seen it in Southeast Asia.

For sugar, we mostly reach for our jars of creamy palm sugar in the fridge, which pre-pandemic we bought directly from a family about a 20-minute drive from home. The husband harvests it in the wee hours of the morning directly from the sugar palm or palmyra palm trees (Borassus) behind their home.

His wife then spends much of the morning reducing it in a massive wok to a thick consistency resembling creamed honey. They make it in a hard tablet form, called ‘sugar palm candy’ due to its shape. We also use that as it keeps longer, but you can also use granulated palm sugar. You can buy palm sugar online, or use coconut sugar, or brown, raw or white sugar.

Lastly, be gentle when handling the fish, so the pieces don’t break up too much, and you end up with something looking like scrambled eggs.

Red Bridge Cooking School’s original recipe calls for spring onions or scallions, which I’ve left in the adapted recipe, below, but haven’t used myself this time around, as the dish is delightful enough for me with dill.

If you’re a lover of fresh dill, as I am, use plenty of it, both in the pot at the last minute, and provide extra on the table for fresh garnish.

Do as the locals do and serve with either steamed rice or rice noodles. If you’re outside Vietnam or Southeast Asia and can’t get fresh rice noodles, use dried vermicelli (just follow the instructions). If you enjoy this dish, you might also like this Vietnamese braised pork belly with eggs dish.

Vietnamese Caramelised Fish Recipe with Turmeric and Dill

Vietnamese Caramelised Fish Recipe with Turmeric and Fresh Dill. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Vietnamese Caramelised Fish Recipe

Print Recipe Rate Recipe
This easy Vietnamese caramelised fish recipe with fresh turmeric and fragrant dill comes together quickly. Called Vietnamese clay pot fish with fresh dill by Hoi An’s Red Bridge Cooking School where we first learnt to make it, the dish is a combination of two Vietnamese specialties, chả cá lã vọng from the North and cá kho tộ from the South.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Course: Dinner, Lunch, Main
Cuisine: Vietnamese
Servings: 2
Calories: 590kcal
Author: Lara Dunston

Ingredients

  • 50 g fresh turmeric
  • ½ tsp salt
  • ½ tsp pepper
  • 1 tbsp fresh dill roughly chopped
  • 3 tbsp vegetable oil
  • 400 g fish fillets salmon, mackerel, snapper, sea bass
  • 3 cloves of garlic
  • 3 shallots
  • 2 large mild red chillies
  • 1 small birds-eye chilli seeds removed (optional)
  • ½ tsp of black pepper
  • 1 tbsp sugar
  • 3 tbsp fish sauce
  • ½ cup of water
Garnish
  • 2 tbsp fresh dill roughly chopped
  • 2 tbsp spring onion or scallions finely chopped
  • 1 tbsp roasted peanuts

Instructions

  • To create the dill and turmeric marinade, wash, dry and peel the fresh turmeric knobs, chop roughly, and pound in a granite mortar with a pestle until completely crushed, then add salt, pepper, fresh dill, and one tablespoon of vegetable oil, and combine.
  • Cut the fish fillets into large pieces of around 5cm x 5cm or thereabouts. Transfer the dill and turmeric marinade to a bowl or plastic zip-log and add the fish pieces, ensuring they’re completely covered with the marinade, then refrigerate for a minimum of one hour to absorb the flavours.
  • Create a paste by pounding the garlic in the mortar, then add the shallots and pound, then add the chillies and pound, then set aside. Only add the birds-eye chilli if you like heat.
  • To a clay pot, small frying pan or small cooking pot, add the garlic, shallot and chilli paste, two tablespoons of vegetable oil, and pepper, stir to combine, then cook on low heat for a minute or so until aromatic and sizzling.
  • Sprinkle in the sugar, stir, and allow to caramelize for a minute or two. Then add the fish sauce, stir to combine, add the water and stir, then turn up the heat to bring to boil.
  • Once the sauce boils, turn the heat down. Try the sauce and adjust the seasoning to suit your taste, then add the fish pieces, and gently cook until just done.
  • Sprinkle chopped fresh dill, sliced spring onions or scallions, and roasted peanuts over the fish, put the lid on the clay pot to keep warm or transfer to a serving dish, and serve immediately with steamed rice or rice noodles, and more fresh dill.

Nutrition

Calories: 590kcal | Carbohydrates: 39g | Protein: 48g | Fat: 30g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 100mg | Sodium: 2852mg | Potassium: 1755mg | Fiber: 9g | Sugar: 15g | Vitamin A: 763IU | Vitamin C: 110mg | Calcium: 129mg | Iron: 13mg

Please do let us know in the Comments below if you make this easy Vietnamese caramelised fish recipe as we’d love to know how it turns out for you, and we’d also love some feedback and a rating. 

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

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About Lara Dunston

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

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Comments

  1. Robin S says

    July 22, 2021 at 12:45 pm

    Wow, what flavours! Made mine with some nice and firm sea bass so it wouldn’t break up during cooking. Found fresh turmeric at the local Asian grocer, even though it was a little shriveled! Maybe you should add that turmeric, ahem, stains a little – still washing it off! Everyone loved the final dish and I learnt that Asians used dill! I thought it was only a European thing…
    Thanks!5 stars

  2. Lara Dunston says

    July 23, 2021 at 12:12 pm

    Hi Robin, apologies for that! When Terence writes posts he always warns people about the turmeric stains, but the stains don’t bother me so I forgot. We’ll adjust the text. Sorry! If you still have turmeric stains, try rubbing lemon juice on, and if that doesn’t work actually soaking your fingers in a small bowl of lemon juice. Still not coming off, try a little hydrogen peroxide or household bleach diluted in a small bowl of water. Thank you so much for taking the time to leave a comment!

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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

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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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