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Bang Bang Chicken Salad Recipe for a Fresh Light Sichuan Inspired Salad. What to Cook this Week. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Bang Bang Chicken Salad Recipe for a Fresh Light Take on the Spicy Sichuan Speciality

Our bang bang chicken salad recipe is inspired by the classic Chinese bang bang chicken, a Sichuan cuisine specialty of cold succulent chicken served swimming in a deliciously addictive sesame sauce with a delightfully hot and numbing homemade Sichuanese chilli oil. Crisp lettuce, crunchy cucumbers and fresh fragrant coriander transform the dish into a lovely light yet filling salad.

My bang bang chicken salad recipe is based on one of our all-time favourite Chinese dishes, the classic Sichuan bang bang chicken (棒棒鸡) typically served as one of an array of starters at Sichuanese restaurants. We first tried it at a Sichuan restaurant in Hong Kong many years ago, then in China a week later, but it was in Australia of all places that we fell in love with it and I’ve been making it ever since.

It was while testing other poached chicken breast recipes that the idea of transforming the delightfully tongue-tingling, spice-laden bang bang chicken into a lighter yet still filling salad came to me, and it’s been on repeat for lunch and summer dinners ever since. Crisp lettuce, crunchy cucumbers and fresh coriander really lighten it up, turning it into a salad as addictively delicious as its mother dish.

It’s a cinch to make, too, comes together quickly, and is another fantastic use of poached chicken breasts, which will ensure Lara adds it to this collection of our best poached chicken breast recipes. But before I tell you more about this bang bang chicken salad recipe, we have a favour to ask.

Grantourismo is reader-funded. If you’ve cooked our recipes and enjoyed them, please consider supporting Grantourismo by supporting our epic Cambodian cuisine history and cookbook on Patreon, which you can do for as little as the price of a coffee. Or you could buy us a coffee and we’ll use our coffee money to buy cooking ingredients for recipe testing.

Another option is to use links on our site to buy travel insurance, rent a car or campervan or motorhome, book accommodation, or book a tour on Klook or Get Your Guide. Or buy something on Amazon, such as these cookbooks for culinary travellers, James Beard award-winning cookbooks, cookbooks by Australian chefs, classic cookbooks for serious cooks, travel books to inspire wanderlust, and gifts for Asian food lovers and picnic lovers. We may earn a small commission but you won’t pay any extra.

Lastly, you could browse our Grantourismo store for gifts for food lovers, including food themed reusable cloth face masks designed with my images. Now let me tell you all about this bang bang chicken salad recipe.

Bang Bang Chicken Salad Recipe for a Fresh Light Take on the Spicy Sichuan Speciality

Partly for health reasons, we’ve been trying to eat more fresh salads, less fat and fewer carbohydrates recently, in-between our recipe testing, of course. Lara has been poaching off plenty of chicken breasts, as regular readers have no doubt noticed from the recent recipes.

Chicken breasts are also fantastic value here in Siem Reap so we’ve been trying all kinds of variations of flavours, but mostly with the addition of ginger, lemongrass or kaffir lime leaves in the poaching liquid, which we then use to make an aromatic chicken stock.

When the chicken breasts are poached with ginger, I immediately think of one of our all-time favourite dishes, bang bang chicken, which originated in Southern Sichuan in China. Named after the sound made when hammering the chicken meat to soften the fibres, in its original form it’s a hot and numbing dish with chilli oil and Sichuan pepper.

I wanted to lighten that dish up by adding salad greens, so we could eat it for lunch or a light dinner, which is how I came to make this bang bang chicken salad recipe. For lunch, we don’t want to go crazy with the heat, but we still like the salad to give our taste buds a tingle.

The original Sichuanese bang bang chicken doesn’t have cucumber and lettuce, but as I wanted to transform the saucy dish, which is usually swimming in enticing sesame sauce and chilli oil into a big salad that could be served in a bowl and shared or eaten as a stand-alone dish, not necessarily with an array of other dishes as it traditionally is, we added plenty of both.

Bang Bang Chicken Salad Recipe for a Fresh Light Sichuan Inspired Salad. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Tips to Making this Bang Bang Chicken Salad Recipe

One of my best tips to making this bang bang chicken salad recipe is to not overcook the chicken breasts. We always use a meat thermometer to check that the thickest part of the chicken breasts have reached 74°C (165°F).

If the chicken breasts are of very uneven thickness, it might pay to wrap the chicken breasts in cling film and flatten them a little using a kitchen mallet.

The reason I use chicken breasts for this salad instead of chicken thighs is that there’s very little fat on them and poaching the breasts gently gives the best results.

While fat is flavour, once you taste the sauce you know you don’t need to have the chicken bursting with flavour. The gentle addition of the ginger makes the chicken aromatic.

It’s important to rest the chicken breasts for at least 10 minutes before either refrigerating them (we do this a lot) or shredding the chicken breasts.

I like to press the chicken breasts down with a cleaver on a cutting board to make it easier to shred them, as the chicken breast will break along the fibres, making it easier to tear them apart.

Bang Bang Chicken Salad Recipe for a Fresh Light Sichuan Inspired Salad. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

A quick note on the Chinese sesame paste for this bang bang chicken salad recipe as there appears to be a lot of confusion out there over the differences between Chinese sesame paste and tahini.

Tahini is from the Middle East and the Mediterranean and it is made from sesame seeds, which are generally hulled and lightly toasted – or not.

Chinese sesame paste is made from toasted sesame seeds and it is a darker, nuttier and thicker sesame paste than tahini.

For the same reason you would not make a Middle Eastern hummus with Chinese sesame paste, you should not substitute tahini for sesame paste in a Chinese dish.

Chinese sesame paste is readily available online or from any decent Asian grocery store, Asian supermarket, asian market, Chinese specialty food shop, or a supermarket with a good range of Asian products.

Bang Bang Chicken Salad Recipe for a Fresh Light Take on the Spicy Sichuan Speciality

Bang Bang Chicken Salad Recipe for a Fresh Light Sichuan Inspired Salad. What to Cook this Week. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Bang Bang Chicken Salad Recipe for a Fresh Light Take on the Spicy Sichuan Speciality

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Our bang bang chicken salad recipe is inspired by the classic Chinese bang bang chicken (棒棒鸡), a Sichuan cuisine specialty of cold succulent chicken served swimming in a deliciously addictive sesame sauce with a delightfully hot and numbing homemade Sichuanese chilli oil. Crisp lettuce, crunchy cucumbers and fresh fragrant coriander transform the dish into a lovely light yet filling salad.
Prep Time: 15 minutes
Cook Time: 15 minutes
Course: Salad
Cuisine: Chinese, Sichuanese
Servings: 2
Calories: 695kcal
Author: terencecarter

Ingredients

  • 150 g chicken breasts poached and shredded
  • 1 knob of ginger peeled and smashed with a pestle
  • 2 tbsp Chinese sesame paste
  • 1 tsp salt
  • 1 tsp caster sugar
  • 2 tbsp light soy sauce
  • 2 tbsp Chinkiang vinegar
  • 2 tbsp sesame oil
  • ½ tsp ground roasted Sichuan peppercorns
  • 4 tbsp Sichuan chilli oil and 2 tbsp sediment from jar
  • 1 small lettuce of your preference torn
  • 2 medium-sized cucumbers sliced
  • 1 medium-sized cucumber grated
  • 1 tbsp ginger fresh, grated
  • 4 spring onions (scallions) thinly sliced
  • 2 tbsp sesame seeds
  • 1 handful coriander sprigs
  • 1 tbsp peanuts roasted & crushed (optional)

Instructions

  • Poach the chicken breasts: place the chicken breasts in a pot large enough so they’re sitting on the bottom of the pot; pour in just enough water to cover the chicken pieces; add the knob of peeled, pounded ginger; bring the water to a boil, then immediately reduce the heat to low, and simmer until when you poke a thermometer into the widest part of the breast the internal temperature reaches 74°C (165°F). Remove and when the breasts are cool enough to touch, shred the chicken pieces into chunky strips using two forks or your hands.
  • Make the dressing while the chicken is poaching: to a jar with lid, add the two tablespoons of Chinese sesame paste, a teaspoon each of salt and caster sugar, two tablespoons each of light soy sauce, Chinkiang vinegar and sesame oil, half a teaspoon of ground roasted Sichuan peppercorns (or chilli flakes if you can’t source them), four tablespoons of Sichuan chilli oil and two tablespoons of sediment from the jar. Stir vigorously until well combined.
  • On a large serving plate, lay down a bed of torn lettuce leaves, followed by a layer of the cucumber slices.
  • To a large salad bowl, add the shredded chicken, grated cucumber, grated fresh ginger, half the thinly sliced scallions/spring onions, a tablespoon of sesame seeds, and half the dressing and combine well.
  • Spread the shredded chicken salad over the lettuce and cucumber, evenly pour the remaining dressing over the salad, sprinkle on the remaining thinly sliced scallions/spring onions and sesame seeds, along with the fresh coriander sprigs, and serve immediately.

Nutrition

Calories: 695kcal | Carbohydrates: 19g | Protein: 25g | Fat: 60g | Saturated Fat: 9g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 33g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 2306mg | Potassium: 904mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1800IU | Vitamin C: 14mg | Calcium: 175mg | Iron: 4mg

Please do let us know in the comments below if you make this bang bang chicken salad recipe as we’d love to hear how it turned out for you.

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

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Comments

  1. Jeremy says

    September 2, 2022 at 5:30 pm

    Made this today guys. Brilliant recipe as usual. I’ll double the sauce next time ;) 5 stars

  2. Lara Dunston says

    September 2, 2022 at 5:33 pm

    Thank you, Jeremy! That’s what we love to hear! Thank you so much for taking the time to drop by and let us know :)

  3. Jane says

    September 2, 2022 at 6:38 pm

    This turned out great. I always wondered what the difference was between tahini and sesame paste was! I won’t substitute tahini for Chinese sesame paste ever again!
    Cheers5 stars

  4. Terence Carter says

    September 2, 2022 at 6:41 pm

    Hi Jane, tahini and sesame paste quite often get mixed up. Sure would not want to make hummus with Chinese sesame paste!
    Thanks for your comment.
    T

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About Grantourismo

Lara and Terence are an Australian-born, Southeast Asia-based travel and food writers and photographers who have authored scores of guidebooks, produced countless travel and food stories, are currently developing cookbooks and guidebooks, and host culinary tours and writing and photography retreats in Southeast Asia.
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Still looking for Christmas cooking inspo? Check o Still looking for Christmas cooking inspo? Check out our seafood recipe collection, especially if you celebrate Christmas on Christmas Eve with a fish focused meal in the Southern Italian tradition, transformed by Italian-Americans into the Feast of the Seven Fishes, or like Australians, who celebrate Christmas in the sweltering summer, feast on seafood for Christmas Day lunch, we’ve got lots of easy seafood recipes for you.

Our recipes include a classic prawn cocktail, blini with smoked salmon, a ceviche-style appetiser, and devilled eggs with caviar. We’ve also got recipes for fish soup, seafood pies and pastas, salmon tray bake, and crispy salmon with creamy mashed potatoes.

You’ll find the recipes here: https://grantourismotravels.com/seafood-recipes-for-christmas-eve-and-christmas-day-menus/
(Link in bio if you’re seeing this on IG)

Merry Christmas if you’re celebrating!! 

#christmas #christmasfood #seafood #fish #recipes #christmasrecipes #foodstagram #foodblogger #food #foodlover #igfood #picoftheday #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #grantourismo #grantourismotravels #xmas #merrychristmas #happychristmas
If you’re still looking for food inspo for Chris If you’re still looking for food inspo for Christmas Eve or Christmas Day meals, my smoked salmon ‘carpaccio’ recipe is one of dozens of recipes in this compilation of our best Christmas recipes (link below). 

The Christmas recipe compilation includes collections of our best Christmas breakfast recipes, best Christmas brunch recipes, best Christmas starter recipes, best Christmas cocktails, best Christmas dessert recipes, and homemade edible Christmas gifts and more.

My smoked salmon carpaccio recipe makes an easy elegant appetiser that’s made in minutes. If you’re having guests over, you can make the dish ahead by assembling the salmon, capers and pickled onions, and refrigerate it, then pour on the dressing just before serving. 

Provide toasted baguette slices and bowls of additional capers, pickles and dressing, so guests can customise their carpaccio. And open the bubbly!

You’ll find that recipe and many more Christmas recipes here: https://grantourismotravels.com/best-christmas-recipes/ (link in bio if you’re seeing this on IG)

Merry Christmas!! X

#christmas #christmasfood #recipes #christmasrecipes #foodstagram #salmon #smokedsalmon #foodblogger #food #foodlover #igfood #picoftheday #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels 
#xmas #merrychristmas #happychristmas
If you haven’t visited our site in a while, I sh If you haven’t visited our site in a while, I shared a collection of recipes for homemade edible Christmas gifts — for condiments, hot sauces, chilli oils, a whole array of pickles, spice blends, chilli salt, furakake seasoning, and spicy snacks, such as our Cambodian and Vietnamese roasted peanuts. 

I love giving homemade edibles as gifts as much as I love receiving them. Who wouldn’t appreciate jars filled with their favourite chilli oils, hot sauces, piquant pickles, and spicy peanuts that loved-ones have taken the time to make? 

Aside from the gesture and affordability of gifting homemade edibles, you’re minimising waste. You can use recycled jars or if buying new mason jars or clip-top Kilner jars, you know they’ll get repurposed.

No need for wrapping, just attach some Christmas baubles or tinsel to the lid. I used squares of Cambodian kramas (cotton scarves), which can be repurposed as napkins or drink coasters, and tied a ribbon or two around the lids, and attached last year’s Christmas tree decorations to some.

You’ll find the recipes here: https://grantourismotravels.com/homemade-edible-christmas-gifts/ (link in bio if you’re seeing this on IG)

Yes, that’s Pepper... every time there’s a camera around... 

#christmasgiftideas #ediblegifts ##christmasfoodgifts #foodgifts #giftideas #homemadegifts #christmasfood #ediblegiftideas #hotsauce #chillisauce #sriracha #pickles #homemadepickles #recipes #foodstagram #foodblogger #food #foodlover #igfood 
#blackcat #blackcatsofinstagram #picoftheday 
#christmas #christmastree #xmas #merrychristmas #happychristmas #cambodia #siemreap
This crab omelette is a decadent eggs dish that’ This crab omelette is a decadent eggs dish that’s perfect if you’re just back from the fish markets armed with luxurious fresh crab meat. It’s a little sweet, a little spicy, and very, very moreish.

Our crab omelette recipe was one of our 22 most popular egg recipes of 2022 on our website Grantourismo and it’s no surprise. It’s appeared more times than any other egg recipes on our annual round-ups of most popular recipes since Terence launched Weekend Eggs when we launched Grantourismo in 2010.

If you’re an eggs lover, do check out the recipe collection. It includes egg recipes from right around the world, from recipes for classic kopitiam eggs from Singapore and Malaysia and egg curries from India and Myanmar to all kinds of egg recipes from Thailand, Japan, Korea, China, Mexico, USA, Australia, UK, and Ireland.

And do browse our Weekend Eggs archives for further eggspiration (sorry). We have hundreds of egg recipes from the 13 year-old series of recipes for quintessential egg dishes from around the world, which we started on our 2010 year-long global grand tour focused on slow, local and experiential travel. 

We’re hoping 2023 will be the year we can finally publish the Weekend Eggs cookbook we’ve talked about for years based on that series. After we can find a publisher for the Cambodia cookbook of course... :( 

Recipe collection here (and proper link to Grantourismo in our bio):
https://grantourismotravels.com/22-most-popular-egg-recipes-of-2022-from-weekend-eggs/

If you cook the recipe and enjoy it please let us know — we love to hear from you — either in the comments at the end of the recipe or share a pic with us here.

#recipe #recipes #eggs #eggslover #breakfasteggs #WeekendEggs #egg #breakfast #brunch #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #lookingforapublisher #writingacookbook  #grantourismo #grantourismotravels
I’m late to share this, but a few days ago Angko I’m late to share this, but a few days ago Angkor Archaeological Park, home to stupendous Angkor Wat, pictured, celebrated 30 years of its UNESCO World Heritage listing. 

That’s as good an excuse as any to put this magnificent, sprawling archaeological site on your travel list this year.

While riverside Siem Reap, your base for exploring Angkor is bustling once more, there are still nowhere near the visitors of the last busy high season months of December-January 2018-2019 when there were 290,000 visitors. 

Last month there were just 55,000 visitors and December feels a little quieter. A tour guide friend said there were about 150 people at Angkor Wat for sunrise a few days ago.

If you’re looking for tips to visiting Angkor, Siem Reap and Cambodia, just ask us a question in the comments below or check Grantourismo as we’ve got loads of info on our site. Click through to the link in the bio and explore our Cambodia guide or search for ‘Angkor’. 

And please do let us know if you’re coming to Siem Reap. We’d love to see you here x

#siemreap #cambodia #asia #travel #instatravel #traveldeeper #slowtravel #localtravel #experientialtravel #exploremore #neverstopexploring #goexplore #igtravel #angkorwat #angkor #temple #temples #angkorwithoutcrowds #unesco #unescoworldheritagesite #unescoworldheritage #archaeology #archaeologicalsite #traveladdict #beautifuldestinations #beautifulplaces #travelgram #wanderlust #picoftheday📷 #grantourismotravels.
Our soy ginger chicken recipe will make you sticky Our soy ginger chicken recipe will make you sticky, flavourful and succulent chicken thighs that are fantastic with steamed rice, Chinese greens or a salad, such as a Southeast Asian slaw. 

The chicken can be marinated for up to 24 hours before cooking, which ensures it’s packed with flavour, then it can be cooked on a barbecue or in a pan.

Terence’s soy ginger chicken recipe is one of our favourite recipes for a quick and easy meal. I love the sound of the sizzling thighs in the pan, and the warming aromas wafting through the apartment. 

It’s amazing how such flavourful juicy chicken thighs come from such a quick and easy recipe.

Recipe here (and proper link to Grantourismo in our bio): https://grantourismotravels.com/soy-ginger-chicken-recipe/

If you cook it and enjoy it please let us know — we love to hear from you — either here or in the comments at the end of the recipe on the site or share a pic with us x 

#recipe #recipes #chicken #soygingerchicken #asianfood #southeastasianfood #igfood #igfoodie #cooking #cookingtime #recipe #recipes #comfortfood #foodblog #food #foodstagram #healthyfood #instafood #healthy #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels
Who can guess the ingredients and what we’re mak Who can guess the ingredients and what we’re making with my market haul from Psar Samaki in Siem Reap — all for a whopping 10,000 riel (US$2.50)?! 

Birds-eye chillies thrown in for free! They were on my list but the seller I spent most at (5,000 riel!) scooped up a handful and slipped them into my bag. She was my last stop and knew what I was making.

My Khmer is poor, even after all our years in Cambodia, as I don’t learn languages with the ease I did in my 20s, plus I’m mentally exhausted after researching and writing all day. I have a better vocabulary of Old and Middle Khmer than modern Khmer from studying the ancient inscriptions for the Cambodian culinary history component of our cookbook I’m writing.

So when one seller totalled my purchases I thought she said 5,000 riel but she handed back 4,500 riel! The sum total of two huge bunches of herbs and kaffir lime leaves was 500 riel.

Tip: if visiting Siem Reap, use Khmer riel for local shopping. We’ve mainly used riel since the pandemic started— rarely use US$ now as market sellers quote prices in riels, as do local shops and bakeries, and I tip tuk tuk drivers in riels. I find prices quoted in riels are lower.

Psar Samaki is cheaper than Psar Leu, which is cheaper than Psar Chas, as it’s a wholesale market, which means the produce is fresher. I see veggies arriving, piled high in the back of vehicles, with dirt still on them — as I did on this trip. 

The scent of a mountain of incredibly aromatic pineapples offloaded from the back of a dusty ute was so heady they smelt like they’d just been cut. More exotic European style veggies arrive by big trucks in boxes labelled in Vietnamese (from Dalat) and Mandarin (from China), such as beautiful snow-white cauliflower I spotted.

Note: the freshest produce is sold on the dirt road at the back of the market.

#cambodia #siemreap #foodwriter #foodblogger #foodphotography #igfood #foodstagram #instafood #instafoodie #foodie #instadaily #picoftheday #market #siemreapmarket #psarsamaki #marketfresh #vegetables #healthyfood #marketshopping #traveltips #foodtravel #culinarytravel #localtravel #cooking #cookingtime #curry #homemade #currypaste #grantourismotravels
My Vietnamese-ish meatballs and rice noodles recip My Vietnamese-ish meatballs and rice noodles recipe makes tender meatballs doused in a delightfully tangy-sweet sauce, sprinkled with crispy fried shallots, with carrot-daikon, crunchy cucumber and fragrant herbs. 

The dish is inspired by bún chả, a Hanoi specialty, but it’s not bún chả. No matter what Google or food bloggers tell you. Names are important, especially when cooking and writing about cuisines not our own.

This is an authentic bún chả recipe:  https://grantourismotravels.com/vietnamese-bun-cha-recipe/ You’ll need to get the outdoor BBQ/grill going to do proper smoky bún chả meat patties (not meatballs).

My meatball noodle bowl is perhaps more closely related to dishes such as a Central Vietnam cousin bún thịt nướng (pork skewers on rice noodles in a bowl) and a Southern relation bún bò Nam Bộ (beef atop rice noodles, sprinkled with fried shallots (Nam Bộ=Southern Vietnam) though neither include meatballs. 

Xíu mại= meatballs although they’re different in flavour to mine, which taste more like bún chả patties. Xíu mại remind me of Southern Italian meatballs in tomato sauce.

In Vietnam’s Mekong Delta, home to millions of Khmer, there’s bánh tằm xíu mại. Bánh tằm=silk worm noodles. They’re topped with meatballs, cucumber, daikon, carrot, fresh herbs, crispy fried onions. Difference: cold noodles doused in a sauce of coconut cream and fish sauce. 

Remove the meatballs, add chopped fried spring rolls and it’s Cambodia’s banh sung, which is a rice noodle salad similar to Vietnam’s bún chả giò :) 

Recipe here: (link in bio) https://grantourismotravels.com/vietnamese-meatballs-and-rice-noodles-recipe/

For more on these culinary connections you’ll have to wait for our Cambodian cookbook and culinary history. In a hurry to know? Come support the project on Patreon. (link in bio)

#recipe #recipes #vietnamesefood #cambodianfood #asianfood #southeastasianfood #ricenoodles #rice #noodlebowl #meatballs #igfood #igfoodie #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #writingacookbook #writingacambodiancookbook #patreon #patreoncreator #grantourismo
It is pure coincidence that Pepper’s eye colour It is pure coincidence that Pepper’s eye colour matches the furnishings of our rented apartment. So, no, I did not colour-coordinate the interiors to match our cat’s eyes. 

I keep getting DMs from pet clothing brands wanting to “partner” with Pepper and send her free cat clothes and cat accessories. Although she did wear a kerchief for a few years in her more adventurous fashion-forward teenage years, I cannot see this cat in clothes now, can you? 

#pepper #blackcat #blackcats #blackcatsofinstagram #blackcatsrule #blackcatsmatter #cat #cats #catsofinstagram #catstagram #catlover #catlovers #catlove #catoftheday #catphoto #catpic #catpics #cambodiancat #cambodiancatsofinstagram #catlife #catloversclub #catoftheday #catgram #catstagram #cats_of_instagram #catphotography #catsofig #catsoftheworld #catsofinsta #cats🐱 #siemreap #cambodia

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