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Vietnamese Fresh Prawn and Pork Spring Rolls Recipe – Gỏi Cuốn Recipe. 31 summer recipes to make in August. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Vietnamese Fresh Prawn and Pork Spring Rolls Recipe for Classic Gỏi Cuốn

Our Vietnamese fresh prawn and pork spring rolls recipe is a classic gỏi cuốn recipe resulting in fresh, fragrant spring rolls that can be served as a light appetiser, part of a shared family-style meal or as finger food for a Vietnamese feast or barbecue.

It might have made more sense for me to kick off our series of Vietnamese spring roll recipes with this classic gỏi cuốn or Vietnamese fresh prawn and pork spring rolls recipe – rather than the slightly more complicated phở cuốn Hà Nội, which requires you to work a little hard to learn how to make the pho noodle sheets (if you can’t buy them locally, that is).

But I’d just returned from Hanoi, Vietnam, where I’d ended the inaugural 22-day Vietnam Culinary Tour I hosted and those wonderful springs rolls were still very much on my mind – and taste buds! By the way, I’m currently tweaking that itinerary and locking in dates for another Vietnam food adventure that we hope to schedule very soon.

In the meantime, here’s our Vietnamese fresh prawn and pork spring rolls recipe – which is for a very classic gỏi cuốn, not a modern fusion version. This is a recipe for the traditional gỏi cuốn we ate for the first time in a Vietnamese restaurant in inner city Sydney many years ago that made us fall in love with Vietnamese food.

Vietnamese Fresh Prawn and Pork Spring Rolls Recipe – Classic Gỏi Cuốn Recipe

This Vietnamese fresh prawn and pork spring rolls recipe is a classic recipe for traditional gỏi cuốn – which is a cold spring roll of cold cooked prawns, unseasoned pork belly, cold vermicelli noodles, and fresh aromatic herbs, wrapped in damp dry rice paper sheets. They’re light, zingy and refreshing.

Just to clarify, as I often get asked what the difference is between ‘spring rolls’ and ‘summer rolls’. We’re calling our Vietnamese gỏi cuốn ‘spring rolls’ – which is what we’ve called them our entire eating lives and what you’ll see them translated to in Vietnam and throughout Southeast Asia, where they’ll be written up as ‘fresh spring rolls’ in contrast to ‘fried spring rolls’.

For our North American and British readers, yes, these are the same spring rolls that are best known as Vietnamese summer rolls in the UK and USA. I haven’t researched the history of the ‘summer roll’, but I suspect the name came about to differentiate them from the hot, fried spring roll. I’ll find out.

But Vietnamese fresh prawn and pork spring rolls is what you’ll more often than not see them called on most English language menus in Vietnam, whether you’re trying a delicate version at a high-end restaurant in Hanoi or sampling roughly-rolled renditions on the Saigon streets from the Lunch Lady, who Anthony Bourdain made world-famous. Her spring rolls are lovely, by the way.

I’ve prepared the pork in a classic style, which is fairly plain, to let the natural sweetness of the prawns shine and not to overpower the aromatic greens, as these classic spring rolls are meant to be fresh and light.

However, I’ve seen some contemporary recipes that marinate the pork before stir-frying, braising and even roasting it, as Terence does in his wonderful recipe. Some cooks also stir-fry their prawns in an array of spices.

While those spring rolls are probably incredibly delicious and I will give them a try, they’re not your traditional gỏi cuốn and I really just wanted to share the classic Vietnamese fresh prawn and pork spring rolls recipe here. I’ve got more spring rolls recipes to come.

Our Vietnamese fresh prawn and pork spring rolls are ideally served as a light appetiser or as part of a shared family-style meal. They’re also perfect finger food for a Vietnamese feast or Asian themed barbecue, and Terence has a new series of Cambodian barbecue recipes coming very soon.

Vietnamese Fresh Prawn and Pork Spring Rolls Recipe – Classic Gỏi Cuốn Recipe

Vietnamese Fresh Prawn and Pork Spring Rolls Recipe – Gỏi Cuốn Recipe. 31 summer recipes to make in August. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Vietnamese Fresh Prawn and Pork Spring Rolls Recipe – Gỏi Cuốn Recipe

Print Recipe Rate Recipe
This is a classic fresh spring roll recipe that we’ve been using ever since we first learnt to make Vietnamese food.
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Course: Appetiser
Cuisine: Vietnamese
Servings: 15 pieces
Calories: 121kcal
Author: Lara Dunston

Ingredients

  • 15 pieces dry rice paper sheets 22cm/9in
  • 300 g pork belly
  • 1 tsp salt
  • 15 jumbo/tiger prawns shrimp
  • 200 g Vietnamese rice vermicelli noodles
  • Small iceberg lettuce 15 leaves
  • 1 large cucumber
  • Coriander cilantro (75 leaves)
  • Mint 45 leaves
  • Garlic chives 30 pieces

Instructions

  • Chop your pork belly into chunky pieces.
  • Boil water in a medium sized saucepan (filled to halfway) until you have a rolling boil then add a teaspoon of salt and the pork belly pieces.
  • Cook for the pork belly pieces for no more than 10-15 minutes. This will depend on how thick you cut your pork of course, so test a piece by piercing the pork or pressing it with a chopstick – you don’t want to see any pink juice running out but you want to ensure it doesn’t dry out.
  • Remove the pork, let it cool, cut it into thin slices, and set it aside.
  • Boil another pot of water for your rice vermicelli. Follow the instructions on the packet, however, note that they should take no more than a few minutes. Try a noodle to ensure it’s perfectly cooked then drain the noodles, rinse them under cold water to stop the cooking process, and set aside.
  • Boil a final pot of water and when boiled, use a medium sized stainless steel strainer, skimmer or deep-fry colander to dip your raw prawns into the boiling water to poach them until they turn orange, then remove and let them cool.
  • Once your prawns are cool, peel them, removing the tail, head and deveining them, then carefully slice each shrimp lengthwise into halves and set aside.
  • Rinse your lettuce and fresh herbs, drain, and dry them.
  • Break the lettuce into pieces that will fit neatly into your rolls and remove the coriander and mint leaves from the stems.
  • Peel your cucumber and cut the cucumber lengthwise into very thin slices. Some recipes call for the cucumber to be de-seeded, but we think that’s a personal choice.
  • Make your classic Hoisin dipping sauce by heating 1 tbsp of vegetable oil in a small sauce pan on medium to high heat, then frying 1 tbsp of a finely chopped clove of garlic until the pieces are golden brown. Add Hoisin sauce, vinegar and stir as it simmers on low heat for a few minutes until thick. Pour into small dipping bowls then top with finely sliced, de-seeded, fresh birds eye chillies and crushed peanuts.
  • Organise your ingredients in dishes in the order that you will arrange them in the dry rice paper rolls. I like to start with fresh coriander leaves, prawns, pork, rice vermicelli, the rest of the fresh herbs, cucumber, and lettuce.
  • Next, put some cold water in a flat pan or big plate that is large enough and deep enough to allow you to completely submerge a single rice paper sheet.
  • Ready a large cutting board to assemble your rolls, then prepare to work fast.
  • Quickly dip a sheet of rice paper into the water so that it is thoroughly damped but not completely wet. This should take no more than two to three seconds.
  • Shake off any excess water, lay the rice paper sheet on the cutting board, then imagine a horizontal line across the centre of the sheet and just below this place three big coriander leaves in a line and then in between them place your two prawn halves horizontally.
  • Lay a couple of pork slices horizontally upon these, then a lump of your rice vermicelli which you should spread out, then a sprinkle of the fresh herb leaves, a few slices of cucumber, then a lettuce leaf, and a couple of garlic chives.
  • Using your lettuce leaf to hold everything in place, pull the bottom of the rice paper up over the whole mass of ingredients to create the first semblance of a roll.
  • Quickly pull in the right side of the rice paper to partly cover the ends, then the left side to do the same, then firmly roll it all up to the end, so everything remains tightly in place. When you turn it over you should see the coriander leaves look pretty between the prawn halves.
  • Serve attractively piled on a plate or platter at the centre of the table but provide individual dipping sauces for your guests. If you’re serving these at a party or barbecue you can slice them diagonally in half.
  • Serve the rolls within an hour or so after making them. If you’re going to serve them later than this, then you’ll need to wrap each roll individually in plastic wrap and put them in an air-tight container in the fridge, otherwise they will dry out.

Nutrition

Serving: 1g | Calories: 121kcal | Carbohydrates: 9g | Protein: 15g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 45mg | Sodium: 61mg | Fiber: 2g | Sugar: 3g

How to Roll Spring Rolls

If you do need a little extra assistance so you can get the hang of the rolling, I like this video on how to roll fresh spring rolls although I do prefer the order that we arrange our ingredients and roll our goi cuon, above. I think it works better if you roll the bottom up, then either side, then roll up to the top, and I also think it’s prettier to place the coriander and prawns as I’ve described. The video nevertheless gives you a good idea of how it’s done.

More of our Vietnamese Spring Roll Recipes

Fresh Hanoi-style rice noodle rolls – phở cuốn Hà Nội recipe

How to make fresh rice noodle sheets for phở cuốn Hà Nội

Deep fried Hanoi-style spring rolls – classic nem rán Hà Nội recipe (these are the fried spring rolls that are used for bun cha)

More Spring Roll Recipes

You’ll find more spring roll recipes in these terrific cookbooks.

Vietnamese Street Food by Tracey Lister and Andreas Pohl – the former owners of Hanoi Cooking Centre and authors of several Vietnam cookbooks have ten Vietnamese spring roll recipes in this book, which is one of our favourites. When we last met Tracey she was talking of writing a book 100% dedicated to spring rolls. Fingers crossed.

The Songs of Sapa, Stories and Recipes from Vietnam by Luke Nguyen – the Aussie-Vietnamese chef who splits his time between Sydney and Saigon and owns the excellent GRAIN Cooking Studio has half a dozen different Vietnamese spring roll recipes in this beautiful book that charts his discovery of dishes during his travels through Vietnam.

Street Food Asia by Luke Nguyen – you’ll find some spring roll recipes in this cookbook on street food snacks from Vietnam and beyond.

As usual, we’d love to hear from you if you make our Vietnamese fresh prawn and pork spring rolls recipe. Please let us know how it turned out in the comments below and share a pic with us on Instagram.

Vietnam Visa on Arrival

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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. Cathie Carpio says

    August 31, 2017 at 3:17 pm

    Great recipe; I just wish I’m better at rolling. :) What ratio of hoisin sauce and vinegar do you recommend? Thanks!5 stars

  2. Peter Smith says

    December 6, 2017 at 3:43 pm

    This is a great recipe – so fresh! Going to make it often this summer in Sydney!5 stars

  3. Terence Carter says

    December 6, 2017 at 3:45 pm

    Thanks Peter! Cathie, sorry I passed your comment on to Lara…

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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)

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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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