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Chicken Cacciatore Pasta Recipe for Spaghetti Cacciatore. Best canned tomatoes recipes. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Chicken Cacciatore Pasta Recipe for Spaghetti Cacciatore for a Retro-Classic from the 1970s

This easy chicken cacciatore pasta recipe makes spaghetti cacciatore – although you could use any pasta you have in the pantry. Created to use up leftover chicken cacciatore, the hearty chicken pasta is a 1970s retro-classic from the Italian-Australian diaspora that’s completely inauthentic – Italians don’t eat pasta with main course dishes – but deliciously comforting all the same.

This chicken cacciatore pasta recipe for spaghetti cacciatore, like the chicken cacciatore recipe we recently shared, is a result of reminiscing with my wife in the kitchen over glasses of wine about our Australian childhoods, which inevitably turns to recollections of food memories.

I was telling Lara about an Italian restaurant my parents took us to when I was a kid that specialised in chicken cacciatore and spaghetti cacciatore and she took it as a challenge the create the best chicken cacciatore recipe and spaghetti cacciatore recipe she could. I think she’s succeeded. Let us know what you think.

For Italians, chicken cacciatore, a main course or second course, should never be combined with pasta, a first course. (Chicken cacciatore is only eaten with rustic bread to mop up the sauce.) But in the Italian diasporas in Australia and the USA and elsewhere, that’s exactly what happened.

And while we love authentic Italian food, we have no problem tucking into a bowl of Italian-Australian pasta or Italian-American pasta, as long as it’s delicious. Because ‘authenticity’ is a loaded concept, and let’s face it: this recipe is ‘authentic’ for Italian-Australian cooks, not to mention Italian-Americans for whom chicken cacciatore is almost always eaten with pasta.

If you enjoy our chicken cacciatore pasta recipe, try Lara’s rich tomato sauce recipe which she uses on this classic chicken parma recipe and in this homemade Italian meatballs recipe.

Before you scroll down, 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’s tell you a bit more about our chicken cacciatore pasta recipe.

Chicken Cacciatore Pasta Recipe for Spaghetti Cacciatore for a Retro-Classic from the 1970s

This chicken cacciatore pasta recipe for spaghetti cacciatore didn’t drop out of the sky, although like a lot of our recipes for retro-classics from the 1970s and 80s, it’s a result of us recollecting childhood memories over a bottle of wine.

When Lara and I get nostalgic and share stories about growing up in our respective hometowns in Australia – Lara was born in Sydney and I was raised in Brisbane – the conversation inevitably turns to food.

When I was a kid growing up in Brisbane my dad owned an accountancy firm that ‘did the books’ for lots of different clients in all kinds of fields of small business.

Many of the clients were Italian – so much so that my dad even produced a red wine with Italian-Australian business friends after buying up some Riverina grapes from New South Wales for an Italian table wine.

I remember it had a rabbit on the label because the friends loved nothing more than a rabbit stew. It was terrible wine, which I later found out was produced as a way around his clients paying a rather hefty tax bill.

Another interesting client was a couple who ran an Italian pasta restaurant that I’m pretty sure was called Cacciatore. I think it’s pretty obvious what their speciality was – chicken cacciatore.

Chicken Cacciatore Pasta Recipe for Spaghetti Cacciatore. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

I’m also pretty sure that the only menu options were what size giant bowl you wanted your cacciatore to come in and whether or not you wanted an equally giant bowl of spaghetti cacciatore.

I also remember that the ‘kids menu’ consisted of spaghetti in a rich tomato sauce that was the same sauce for the cacciatore.

A basket of roughly cut rustic bread, olive oil, and your choice of white or red wine were the only other options – thankfully, not the wine that my dad and his co-conspirators produced.

I always wondered how such a narrowly focused restaurant stayed in business. But it did and we went there about once a month to be treated to endless bowls of spaghetti in tomato sauce for the kids, and copious amounts of chicken cacciatore and red wine for the adults.

Just a few tips to making this chicken cacciatore pasta recipe for spaghetti cacciatore as it’s very straightforward.

Chicken Cacciatore Pasta Recipe for Spaghetti Cacciatore. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Tips to Making this Chicken Cacciatore Pasta Recipe for Spaghetti Cacciatore

We only have  a few tips to making this chicken cacciatore pasta recipe for spaghetti cacciatore as it’s super simple. Of course, it was created so that you could use your leftover chicken cacciatore, so first you’ll need to make that. You’ll find our chicken cacciatore recipe here.

You can use any pasta you like, but we recommend a thick spaghetti, such as a spaghettoni or even a bucatini, which the sauce will cling to better.

A thick spaghetti normally takes 8-9 minutes to cook on average, but do follow the packet instructions, just cook it a minute or two under al dente as it will continue to cook and expand when it’s in the sauce.

Italian food, including the food of the Italian-Australian and Italian-American communities, is always about quality ingredients, even more so when it’s simple povera cucina food from the countryside.

Assuming you’ve made the chicken cacciatore, but if you haven’t, do use the best quality canned Italian tomatoes that you can source and afford.

A good quality sea salt and extra virgin olive oil (preferably) or good quality olive oil is a must. And please use real Parmigiano Reggiano or aged Pecorino Romano, even if you buy a small wedge and use it sparingly.

Please avoid that grated ‘parmesan cheese’ from the supermarket that looks like saw dust. There’s a reason for that. Tests found that some brands contained cellulose, made from wood pulp.

Serve your chicken cacciatore pasta with a fresh crispy garden salad and crusty bread for mopping up the sauce.

Chicken Cacciatore Pasta Recipe for Spaghetti Cacciatore

Chicken Cacciatore Pasta Recipe for Spaghetti Cacciatore. Best canned tomatoes recipes. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Chicken Cacciatore Pasta Recipe for Spaghetti Cacciatore for a Retro-Classic from the 1970s

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This easy chicken cacciatore pasta recipe makes spaghetti cacciatore – a thick spaghetti such as spaghettoni or bucatini is best, although you could use any pasta you have in the pantry. Created to use up leftover chicken cacciatore, the hearty chicken pasta is an Italian-Australian classic that’s completely inauthentic – Italians don’t eat pasta with main courses – but delicious all the same.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Main Course
Cuisine: Italian
Servings: 2
Calories: 445kcal
Author: Terence Carter

Ingredients

  • 450 g chicken cacciatore sauce
  • 200 g thick spaghetti eg spaghettoni or bucatini
  • 1 tsp salt
  • 2 tbsp grated Parmigiano Reggiano
Garnish
  • Fresh basil leaves
To Serve
  • Crusty bread

Instructions

  • In a large frying pan or skillet over medium heat, warm up the chicken cacciatore. When the sauce is hot and the chicken warmed-through, use forks to pull the chicken meat off any bones, and tongs to remove the bones from the sauce. Reduce the heat to low and leave to simmer.
  • Bring a large pot of water to a rolling boil, add a teaspoon of salt, then add the spaghetti to the boiling salted water, give it a stir to ensure it’s all separated, and cook it for a minute less than the packet instructions direct until it’s almost al dente; no longer, as the spaghetti will continue to expand when added to the sauce.
  • When the spaghetti is cooked, reserve a metric cup of cooking water before draining the spaghetti into a colander.
  • Transfer the spaghetti to the sauce, add half a cup of pasta water, and stir it well so the spaghetti is completely covered in sauce, adding a little more cooking water and a tablespoon of extra virgin olive oil for an even more luscious sauce.
  • Distribute the spaghetti between the bowls, ladle on any remaining chicken cacciatore sauce in the bottom of the pan, sprinkle on the grated Parmigiano Reggiano, garnish with fresh basil leaves, and serve immediately with crusty bread.

Nutrition

Calories: 445kcal | Carbohydrates: 87g | Protein: 18g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 2333mg | Potassium: 896mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1014IU | Vitamin C: 16mg | Calcium: 113mg | Iron: 4mg

Please do let us know in the comments below if you make our chicken cacciatore pasta recipe, as we’d love to know how it turns out for you.

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

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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. Mark W says

    February 10, 2023 at 10:02 am

    This turned out to be delicious! The kids especially loved it. I only had faint memories of it growing up in New York and always thought it was just an Italian-American thing with vague origins back in Italy. It’s amazing what dishes the diasporas have ended up with and how dishes like “spaghetti Bolognese” ended up so far from the original dish! Still delicious though…5 stars

  2. Lara Dunston says

    February 10, 2023 at 4:14 pm

    Hi Mark, so pleased the family enjoyed it! I think the Italian-American version is a bit different in that it has a few types of vegetables in it. Agree! We’ve always found it so fascinating how food travels and evolves. Thank you so much for dropping by to let us know :)

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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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