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Chicken Cacciatore Recipe for a Traditional Italian Chicken Stew with Luscious Tomato Sauce. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved. Sunday dinner ideas for families.

Chicken Cacciatore Recipe for a Traditional Italian Chicken Stew with Luscious Tomato Sauce

This classic chicken cacciatore recipe makes a traditional Italian chicken stew with a luscious tomato sauce. Called pollo alla cacciatora in Italian, which translates to ‘hunter’s chicken’ – ‘pollo’ is ‘chicken’ and ‘cacciatore’ means ‘hunter’ – it’s a rustic old Italian dish typically eaten alone as a main course with crusty bread to mop up the rich sauce.

If you’ll be seeing in the New Year tomorrow with an intimate sit-down dinner at home with your nearest and dearest, as Terence and I will be, and you’re looking for an elegant yet comforting main course to cook, consider this deliciously-rich yet easy Italian chicken cacciatore recipe.

If you’re not and you’re inviting family and friends over for a New Year’s Eve party to celebrate having survived the third year of this pandemic (who ever would have thought?!) then see this collection of our best New Year’s Eve recipes for homemade dips and chips, finger food and filling snacks.

That compilation is an update of last year’s round-up of New Year’s Eve party food ideas, with the best of that collection, plus more than a dozen new recipes published in the last 12 months, along with some of our favourite cocktail recipes.

Now before I tell you about this classic chicken cacciatore recipe, I 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 with a one-off donation or pledge.

Another option is to use our links to buy travel insurance, rent a car or campervan or motorhome, book accommodation, book a tour on Klook or Get Your Guide or buy something on Amazon, such as these cookbooks for culinary travellers, classic cookbooks for serious cooks, travel books to inspire wanderlust, or gifts for Asian food lovers and picnic lovers.

Alternatively you could browse our Grantourismo store for gifts for food lovers, including fun reusable cloth face masks designed with Terence’s images; buy a handcrafted KROK, the best mortar and pestle ever; or buy us a coffee and we’ll use that to buy cooking ingredients for recipe testing. Now let’s tell you more about this Italian chicken cacciatore recipe.

Chicken Cacciatore Recipe for a Traditional Italian Chicken Stew with Luscious Tomato Sauce

Our classic chicken cacciatore recipe will make you a very traditional Italian chicken stew with an incredibly luscious tomato sauce, which we smother the succulent chicken thighs in and serve with thick slices of sourdough bread to mop up the rich sauce – just as the Italians do.

Chicken cacciatore is an old dish called pollo alla cacciatora in Italian, which translates to ‘hunter’s chicken’ – ‘pollo’ is ‘chicken’ and ‘cacciatore’ is ‘hunter’ – and historically, Italian hunters are said to have made the stew over an open fire while out on the hunt or en route home.

In different parts of Italy, hunter’s stew has long been made with different types of game, such as wild pheasant (fagiano alla cacciatore), wild boar (cinghiale alla cacciatore) and wild rabbit (coniglio alla cacciatore), while in Calabria it’s made with the addition of spicy Calabrian sausage and red peppers (salsiccia Calabrese al cacciatore).

Italians traditionally eat chicken cacciatore by itself as a main course or second course with crusty bread to soak up the rich sauce. Although in some parts of Northern Italy, chicken cacciatore is also eaten with polenta or risotto.

In the Italian diaspora, where the first Italian-American chicken cacciatore recipe was published in the USA in the 1920s, chicken cacciatore is typically served with pasta. We’ll share an Italian-Australian spaghetti cacciatore recipe over coming days.

An Italian-American chicken cacciatore recipe usually includes olives, bell peppers and mushrooms (any kind), whereas only some regional Italian chicken cacciatore recipes include porcini mushrooms and/or olives and/or red peppers.

Those ingredients are by no means found all together in the chicken stew in traditional Italian recipes, which differ from region to region, town to town, village to village, and home to home, depending on the ingredients locally grown in each place.

Chicken Cacciatore Recipe for a Traditional Italian Chicken Stew with Luscious Tomato Sauce. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

 

Another difference is that Italian-American chicken cacciatore recipes often forgo the soffritto – the sautéed minced onion, carrot and celery combination that is the basis of so many classic Italian dishes, and which is what makes the tomato sauce so rich and luscious – and instead stew the chicken with chunky pieces of carrot, onion and celery, as well as bell peppers and olives. Don’t skip the soffritto!

Traditionally, in Italy, a salad would be eaten after the chicken cacciatore, but these days Italians, especially younger Italians in the cities, are much more relaxed about the rules of dining, especially when eating casually with family and friends. In the Italian diaspora, anything goes.

I think a panzanella – an Italian bread and tomato salad from Tuscany – is fantastic on the side. If I was feeding a group of family and friends, I’d also be inclined to serve roast potatoes, such as these hasselback potatoes or, in winter, creamy mashed potatoes. Just don’t tell your Italian friends that suggestion came from us!

Tips to Making this Chicken Cacciatore Recipe for a Traditional Italian Chicken Stew

Just a few tips to making this chicken cacciatore recipe for a rustic Italian chicken stew of melt-in-your-mouth, fall-off-the-bone chicken thighs that have been browned then slow-cooked in a rich tomato sauce, fragrant with fresh rosemary.

A traditional Italian chicken cacciatore recipe calls for a whole chicken to be broken down, but I’ve only used chicken thighs, so that they’re cooked evenly, and because I adore thigh meat.

I’ve recommend eight chicken thighs if you’re feeding four people, so you have two thighs per person – or leftovers if there’s just the two of you. However, if you’re feeding a larger group and serving the chicken with polenta, risotto or pasta, and salads or vegetable sides, one thigh per person would be satisfying. Be very generous with the sauce and bread!

Chicken Cacciatore Recipe for a Traditional Italian Chicken Stew with Luscious Tomato Sauce. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Our chicken cacciatore recipe calls for lightly browning the chicken first in a good quality extra virgin olive oil, which is key. You can cook the dish in a sauté pan, skillet or even a flat-bottomed wok, which is my preference.

I like to make the soffritto in the oil I’ve sautéed the chicken in for extra flavour, scraping off any chicken bits that are stuck to the bottom of the pan for extra flavour. And there’s no question that you need to make the soffritto.

The soffritto is what makes the tomato sauce so rich and intense, and while I note that there are many chicken cacciatore recipes that claim the dish can be cooked in 30 minutes, the longer you cook it, the richer and more luscious that tomato sauce will be.

As for those tomatoes, many Italian recipes call for fresh tomatoes, however, we can’t always source sweet red tomatoes, let alone Italian tomatoes, so I use a can of quality canned Italian tomatoes, plus half a can of pureed tomatoes.

If my sauce reduces too much, I’ll add a little more pureed tomatoes, rather than water. But many Italian recipes suggest adding water or even chicken stock.

And as for the wine, a cup of wine is essential, and while I’ve gone for red wine, Italians use either white wine or red wine. I find that red wine results in more intense flavours.

Fresh rosemary is much better than dried rosemary and I use more than most Italian chicken cacciatore recipes, as we use a lot of fresh herbs in our cooking and a single sprig simply doesn’t result in enough flavour or aroma for me. I’m sure there are some nonnas rolling in their graves somewhere.

Taste again and adjust the seasoning with sea salt and pepper if needed. I prefer white pepper, but use fresh cracked black pepper if you like.

I garnish with lots of fresh flat leaf parsley and basil, which we grow on our balcony. If we’re out of flat leaf parsley, I’ll use celery leaves. I’ll also use celery stalks in the soffritto if we can’t find celery.

Lastly, we love to grate some Parmigiano Reggiano on the chicken when serving, but most traditional Italian chicken cacciatore recipes don’t call for grated Parmigiano cheese. I don’t care what our Italian friends think about that.

Chicken Cacciatore Recipe for a Traditional Italian Chicken Stew

Chicken Cacciatore Recipe for a Traditional Italian Chicken Stew with Luscious Tomato Sauce. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved. Sunday dinner ideas for families.

Chicken Cacciatore Recipe for a Traditional Italian Chicken Stew with Luscious Tomato Sauce

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This classic chicken cacciatore recipe makes a traditional Italian chicken stew with a luscious tomato sauce. Called pollo all cacciatora in Italian, which translates to ‘hunter’s chicken’ – ‘pollo’ is ‘chicken’ and ‘cacciatore’ means ‘hunter’ – it’s a rustic old Central Italian dish typically eaten alone as a main course with crusty bread to mop up the rich sauce.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Course: Main Course
Cuisine: Italian
Servings: 4
Calories: 860kcal
Author: Lara Dunston

Ingredients

  • 5 tbsp extra virgin olive oil
  • 8 chicken thighs bone in, skin on
  • 1 large onion minced
  • 2 medium carrots minced
  • 2 celery stalks minced
  • 1 garlic clove minced
  • ½ tsp sea salt
  • ½ tsp white pepper
  • 4 rosemary sprigs fresh
  • 2 bay leaves
  • 250 ml red wine
  • 400 g crushed tomatoes
  • 400 g tomato puree
  • 1 cup plump green olives optional
  • 2 tbsp fresh flat leaf parsley and/or fresh basil leaves roughly chopped
  • 1 tbsp Parmigiano Reggiano

Instructions

  • In a large sauté pan, skillet or flat bottomed wok over medium-high, heat the extra virgin olive oil until hot, pat-dry the chicken thighs and add them to the pan, sauté for a few minutes each side until the skin starts to brown, then remove and set aside, and turn the heat down.
  • Scrape any chicken pieces from the bottom and sides of the pan, and to the same pan add the finely diced onion, carrot, and celery and sauté on low-medium heat until soft and fragrant, stirring frequently, to make a soffritto.
  • Add the minced garlic, salt and pepper, rosemary and bay leaves to the soffritto and continue to sauté for a few minutes until golden brown, taking care not to let it burn.
  • Pour in the red wine, stir for a couple of minutes, add the crushed tomatoes, half the can of tomato puree, stir to combine well, then return the chicken pieces, ensuring they’re fully immersed in the sauce.
  • Simmer on low for 15 minutes uncovered until the sauce starts to reduce, then cover and simmer, stirring every 10-15 minutes, for 30 minutes or so until the chicken has cooked and is tender, and the sauce has thickened. If the sauce reduces too much, add a little more tomato puree as needed. For an even more luscious sauce, cook up to an hour.
  • When the sauce is rich and shimmering and the chicken almost falling off the bone, taste and season with more salt and pepper if needed. If you’re adding olives, add them now, and simmer for another 5 minutes.
  • Plate the chicken, generously spooning the sauce over it until it’s swimming in the stuff, garnish with chopped fresh parsley and basil, sprinkle with grated Parmigiano Reggiano, and serve with slices of sourdough or another crusty bread to mop up the sauce.

Nutrition

Calories: 860kcal | Carbohydrates: 26g | Protein: 42g | Fat: 62g | Saturated Fat: 14g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 33g | Trans Fat: 0.2g | Cholesterol: 222mg | Sodium: 1234mg | Potassium: 1457mg | Fiber: 7g | Sugar: 12g | Vitamin A: 6361IU | Vitamin C: 27mg | Calcium: 135mg | Iron: 6mg

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

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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. Ruth R says

    February 11, 2023 at 11:06 pm

    The photo alone made me want to make this! It turned out really good, the sauce was so rich. I was wondering, given the chicken pieces are covered during the final process, that there’s no chance that the chicken will dry out?
    PS: Is that Terence’s sourdough bread making an appearance? I have to try to make it soon!5 stars

  2. Lara Dunston says

    February 12, 2023 at 2:12 pm

    Hi Ruth, the chicken remains incredibly moist thanks to that luscious sauce. If you happen to have leftovers, they’ll melt in your mouth the next day. And, yes, that’s Terence’s sourdough – tasting as delicious as ever!

    Please let us know if you have a go — he’s got a post on here on creating the starter:
    https://grantourismotravels.com/simple-sourdough-starter-recipe/

    And a really straightforward guide for first-time sourdough bakers:
    https://grantourismotravels.com/simple-sourdough-bread-recipe-beginners-guide/

    If you have any questions, just leave them at the end of that post.

    Thanks for dropping by!

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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

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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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