Hanoi foodies claim with certainty that pho was invented, nay, perfected in the north. This is beyond dispute: pho makes a great meal anytime day or night. Pho broth is prepared in advance from bones and meat. Rice noodles are then added along with onions and your choice of meat. A light-but-complex flavor is created by seasoning the soup with cilantro, onion, ginger, and cinnamon.
Pho is traditionally served with a plate of basil leaves, chili peppers, bean sprouts, green onions, and lime wedges; customers season the broth to their own liking. The regional rivalry between north and south is immediately apparent in the pho you eat in either place.
South of the seventeenth parallel, pho is served with the vegetables on the side, while in the North, the pho called pho bac is served with vegetables already soaking in the broth. Laksa has a fanatical following in both Malaysia particularly Penang and Singapore. While the thick noodle soup has evolved from region to region, two primary adaptations stand out: asam laksa and curry laksa.
Curry laksa uses sweet coconut milk as a base while asam laksa — the default in Penang — is made from sour tamarind paste.
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Both are rich, thick, and filling; the texture is slightly gritty. Lime juice offsets the somewhat fishy taste, while lemongrass and other spices season the soup to perfection. Laksa is almost as commonplace as rice when wandering through Malaysia and Singapore's top food spots. Want to start a fight?
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Tell a Malaysian that the noodle dish char kway teow was invented by a Singaporean, or vice versa. Foodies on both sides of the causeway jealously claim this fried noodle dish as their own. But whether you tuck into a dish of char kway teow at a Singapore Chinatown food house or at Kedai Kopi Sin Guat Keong at Lebuh Kimberley in Malaysia's Penang, you'll encounter the very same dish on either side of the border: flat rice noodles, briskly stir-fried with cockles, prawns, Chinese sausage, chives, egg and bean sprouts in a dark soy sauce then served piping-hot.
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Char kway teow fans look for a smoky aroma they call wok hei, which comes from the noodles' being stir-fried over high heat in a traditional Chinese wok. Simple but delicious, laap is made of roughly chopped meat blended with sticky rice and fish sauce. No trip to Laos or Northern Thailand is complete without sampling a few different varieties of laap. Like many Southeast Asian staple foods, laap lends itself to infinite variation: it can be made from chicken, fish, beef, pork, or even duck. Optional lime helps to offset the fish sauce; chili and and mint add a zest to the chunky dish.
Laap is traditionally served at room temperature and is eaten with the hands any time of day. Read this article to find out how to expertly eat with your hands. Tamil Muslims migrated to Malaysia from South India during the 10th century, bringing with them new spices and cooking techniques. Today, their delicious cuisine can be found throughout Malaysia at eateries known as Mamak stalls. Among the Indian culinary concepts now populating George Town, Malaysia tables, nasi kandar enjoys a popularity that defies its simplicity rice topped with meat or vegetables, then slathered with curry.
Nasi kandar is hardly subtle: real enthusiasts ask for curry banjir , or flooding the dish and saturating the rice with spicy curry sauce. The dish takes its name from its history as a street food: back in British colonial days, street hawkers would dispense nasi kandar from baskets suspended on a yoke resting on their backs. Nasi is Malay for rice; kandar is the local name for a pole or yoke. The descendants of those nasi kandar hawkers now sell their food from brick-and-mortar shops like Line Clear Nasi Kandar , established in and still thriving, with long lines snaking out onto the street during mealtimes.
Either deeply loved or vehemently hated, the infamous durian fruit is available throughout Southeast Asia.go
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The durian is renowned for its pungent and overwhelming smell -- sometimes compared to body odor or vomit. The fruit has even been banned on public transportation and in shared spaces! But once you prepare yourself psychologically for the smell, durian fruit is actually creamy, delicate and delicious. Durian is grown all over Southeast Asia; however, the Balik Pulau region in Penang, Malaysia is famous for growing quality durians. The Malaysian state celebrates a durian festival between May and June , worth visiting if you're willing to brave the calories and the odor.
Everybody in Myanmar eats mohinga for breakfast, whether you're the lowliest market vendor or if you're Aung San Suu Kyi herself. Rich, hearty and filling, mohinga offers a cheap but effective boost for Burmese getting ready for the working day. Mohinga is a rice noodle dish with a broth made from catfish stock and a selection of Myanma spices — among them coriander, lime and lemongrass. After a topping-off of crispy fritters and hard-boiled eggs, mohinga is served piping hot. Instagram allows you to use up to 30 hashtags on your posts and up to 10 hashtags in your stories, but does that mean you have to max out your hashtags every time?
Well, no but also maybe…? While many Instagrammers use periods, dashes, lines or emojis to create new paragraphs and space down to add hashtags, you can use this Instagram Line Break website to add line breaks without needing some sort of placeholder. Got an Instagram business profile? Boy, does Instagram have some analytics for you! Tracking this kind of information can really help you level up your hashtag game. Change up your tags: Just as your photos change, so should your hashtags.
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Stay away from banned tags: Did you know Instagram bans hashtags? You can search 40 hashtags an hour with a free account. Tag your location: Another great way to get discovered: Tag your location! While this is by no means an exhaustive list of hashtags that a food bloggers might use, here are some of my favorite and most tried and true hashtags to get you started. Update Notes: This post was originally published in September of but was republished with more up-to-date information and strategies in May Thanks for this!
This is a handy guide, very useful, I wish had something like this when I first got on Instagram. Thank you for the article and for the sample list of popular foodie hashtags, that is great! Great post! Thanks this was very helpful, as I just started a baking challenge.
I am writing these down and saving them for my next Instagram food post…Thanks for putting this together! So glad you found it useful! I definitely have all of these stored on my phone so I can just copy and paste them right into my Instagram posts. Talk about a time saver! Thank you Cindy! This information is great. Thanks Claire for taking the time to put it together.
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Really curious to try them out. So glad you found this list helpful! I just started maximizing Instagram lately and these are very simple but informative tips. Your email address will not be published. Share Something Sweet! Comments Great article, I am not a food blogger but I am an instagram addict. And thanks for the share!
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