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Chicken Stroganoff Recipe for a Rich Tangy Old Shanghai Style Stroganoff. Sunday night dinner ideas. Best Stroganoff Recipes. Copyright © 2021 Terence Carter / Grantourismo. All Rights Reserved.

Chicken Stroganoff Recipe for a Rich, Spicy, Tangy Old Shanghai Style Stroganoff

My Russian chicken Stroganoff recipe makes the best chicken Stroganoff. Inspired by the old Shanghai-style of Stroganoff, it’s incredibly rich, redolent of spices, and slightly tangy due to the addition of Worcestershire sauce, which was added to beef Stroganoff in the Russian restaurants in Shanghai and Harbin in China in the early 20th century.

If you loved my authentic beef Stoganoff recipe and my mushroom Stroganoff recipe, both based on my Russian family recipes, then I guarantee you that you’re going to love this chicken Stroganoff recipe, perhaps even more. It’s just as creamy and it’s even spicier – and by that, I mean richly spiced, not spicy-hot.

Another thing that sets apart this chicken Stroganoff recipe is umami. My chicken Stroganoff has even more umami thanks to a few additional ingredients inspired by the Asian stops on the Stroganoff global grand tour that saw the dish travel from Russia via Europe and Asia to Australia and the Americas.

Before I tell you all about this Russian chicken Stroganoff recipe, however, I have a favour to ask. Grantourismo is reader-supported. If you’ve cooked this dish or any of my Russian family recipes, our Cambodian recipes, or any recipes at all from our site and you’ve enjoyed them, please consider supporting Grantourismo so that we can keep producing delicious recipes and food stories.

You could click through to this post for ideas as to how to support Grantourismo, such as using links on the site to book accommodation, hire a car or rent a motorhome or campervan, buy travel insurance, or book a tour on Klook or Get Your Guide (we may earn a small commission but you won’t pay extra); or shop our Grantourismo online store, where we have fun gifts for foodies and cool reusable face masks designed with Terence’s images.

You can also support our work by buying us a coffee, although we’ll use our coffee money to buy cooking ingredients for recipe testing instead; becoming a patron of our epic first-of-its-kind Cambodian culinary history and cookbook on Patreon; or buying something on Amazon, such as these award-winning cookbooks, cookbooks by Australian chefs or classic cookbooks for serious cooks. (Again, we may earn a commission from your purchases.) Now let me tell you about this Russian chicken Stroganoff recipe.

Chicken Stroganoff Recipe for a Rich, Spicy and Tangy Old Shanghai Style Stroganoff

We’re at the start of our third week of staying at home due to a hard lockdown here in Siem Reap, which explains all the chicken dishes of recent weeks – Mexican chicken tinga taco, Cape Malay chicken curry, Burmese Indian-style chicken curry, Moroccan chicken tagine, Thai larb gai, spicy chicken lettuce wraps, now this chicken Stroganoff recipe, and next up is a Burmese fried chicken. We had a lot of chicken in the freezer.

Chicken Stroganoff Recipe for a Rich Tangy Old Shanghai Style Stroganoff. Copyright © 2021 Terence Carter / Grantourismo. All Rights Reserved.

I grew up eating the classic Russian beef Stroganoff, which was very similar to the recipe I published, with a few small tweaks. I shared a vegetarian version of that – my mushroom Stroganoff recipe (link above) – and as we have all this frozen chicken in the fridge, I thought I’d develop a chicken Stroganoff recipe.

For the Russian cookbook based on my family recipes that I’ve been working on in between the Cambodia cookbooks, I’ve been researching the history of the Russian émigrés who fled to China in the early 20th century, as part of my research into the journey my family took from Europe to Australia at the end of World War II.

My research may have gone a little off track, but my knowledge was enriched as a result. This chicken Stroganoff recipe is inspired by those Russian exiles who first settled in Harbin, then Shanghai, and later Hong Kong, taking their beef Stroganoff on a journey through Asia with them.

In each of those cities they established vibrant Russian communities. There were Russian owned hotels, Russian bakeries, Russian delis, Russian tea rooms, cafés and bars, and, of course, Russian restaurants. While the vast majority of those establishments have long gone and those that remain open are no longer owned by Russians, Stroganoff still appears on menus everywhere from Shanghai to Hong Kong.

You’ll find a beef Stroganoff in Hong Kong that is redder in colour than the traditional Russian Stroganoff. It’s heavy on ketchup, which was invented in China, and includes Worcestershire sauce, which, with its fermented fish, tamarind, chilli pepper, soy, and cloves is distinctly Asian.

But I liked the sound of the Stroganoff that was served in Old Shanghai, which was said to have included soy sauce along with the Worcestershire sauce. Don’t you just love how food travels? Just a few tips to making this chicken Stroganoff recipe.

Tips to Making this Chicken Stroganoff Recipe

As usual, just a few tips to making this chicken Stroganoff recipe. Let’s start with the chicken. When slicing the chicken breasts, make sure to slice diagonally across the grain. I’ve used chicken breasts here, but you could try boneless thighs. I like my chicken pieces to average around 2cm x 5cm in size but you could make them a bit larger. I wouldn’t go smaller.

When I coat the chicken in the flour mix, I spice up the flour with paprika. I also include a little paprika in the sauce despite the early Russian beef Stroganoff excluding paprika, which just seems wrong to me. Make sure each piece of chicken is completely covered in flour and only fry the chicken pieces just until they brown then remove them immediately as you don’t want to over-cook them.

Chicken Stroganoff Recipe for a Rich Tangy Old Shanghai Style Stroganoff. Copyright © 2021 Terence Carter / Grantourismo. All Rights Reserved.

While most cooks would automatically reach for a deep fry pan or cast-iron skillet for a dish like this, we love using our flat bottomed wok for doing the chicken quickly to seal in the flavour, as our wok barely leaves our stove, but by all means use the same cast iron skillet or large pan you do the onions and mushrooms in. This will be the pan you do the whole dish in.

This chicken Stroganoff recipe uses both sour cream and cream, and I find that results in a super creamy dish. I know a lot of American Stroganoff recipes incorporate a flour slurry, but I don’t think it’s needed and I dislike the texture and taste. If your sauce isn’t thick enough, turn up the heat and reduce it more.

Compared to my beef and mushroom Stroganoff recipes, I’ve bumped up the spice and condiments in this chicken Stroganoff recipe. Along with the Worcestershire, tomato sauce and soy sauce, I’ve added fish sauce.

But if you don’t use a lot of fish sauce and find it too salty or funky, then don’t add the full measurements the recipe calls for immediately. Start with half, taste, then add more, little by little, trying it in between, to suit your taste.

Or don’t. We all have different palates, so my idea of salty might be very different to your idea of salty. Which is why I’ve indicated that the salt at the end is optional, but I find it sometimes needs it when I have a final sample before serving.

With the fish sauce, keep in mind that some fish sauces are saltier than others. We recommend Thailand’s Megachef for a quality fish sauce, as its sodium levels are always consistent.

With my beef Stroganoff and mushroom Stroganoff recipes, I recommend traditional Russian accompaniments of mashed potatoes, crispy shoestring fries or buckwheat kasha, but as this chicken Stroganoff recipe is more Asian inspired, I suggest rice – and perhaps a combination of brown rice types, as I’ve used here – or even noodles.

With so much cream, you’ll probably want a Russian garden salad on the side. It’s actually rare that Russians would eat a dish like Stroganoff alone. Most of my Russian family meals were shared meals with an array of dishes on the table. It was not unusual for baboushka to serve Stroganoff or stew as part of a family feast that included piroshki, Russian pelmeni and vareniki, stuffed cabbage rolls, a beetroot potato salad, and perhaps chicken kotleti.

Despite the Asian inspiration, and its travels and migrations, chicken Stroganoff remains inherently Russian, which means you will want a garnish of fresh dill, and perhaps a dollop of sour cream. Serve with dishes of gherkins and additional sour cream on the table.

Chicken Stroganoff Recipe

Chicken Stroganoff Recipe for a Rich Tangy Old Shanghai Style Stroganoff. Sunday night dinner ideas. Copyright © 2021 Terence Carter / Grantourismo. All Rights Reserved.

Russian Chicken Stroganoff Recipe

Print Recipe Rate Recipe
My Russian chicken Stroganoff recipe makes the best chicken Stroganoff. Inspired by the old Shanghai-style of Stroganoff, it’s incredibly rich, redolent of spices, and slightly tangy due to the addition of Worcestershire sauce, which was added to beef Stroganoff in the Russian restaurants in Shanghai and Harbin in China in the early 20th century.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Main Course
Cuisine: Russian
Servings: 4
Calories: 516kcal
Author: Lara Dunston

Ingredients

  • 800 g chicken breasts
  • 3 tbsp plain flour
  • 1 tsp ground sweet paprika
  • 1 tsp white pepper
  • 1 tsp quality sea salt
  • 3 tbsp neutral cooking oil divided
  • 2 white onions roughly sliced
  • 250 g brown mushrooms sliced in halves or thirds depending on size
  • 1 tbsp virgin olive oil
  • 200 ml sour cream
  • 100 ml cream
  • ½ tsp black pepper
  • 1 tsp ground allspice
  • 1 tsp ground smoky paprika
  • 1 tbsp wholegrain mustard
  • 1 tbsp quality fish sauce
  • 1 tbsp tomato sauce
  • 1 tsp Worcestershire sauce
  • 1 tsp soy sauce
  • salt to taste

Instructions

  • Slice the chicken diagonally across the grain into pieces of around 2cm x 5cm.
  • Sprinkle the flour, paprika, white pepper, and sea salt onto a plate, use a fork to combine well, then roll the chicken pieces in the flour so each piece is completely covered.
  • In a wok on medium-high heat, heat two tablespoons of cooking oil until the oil sizzles when you drop a little flour in, then fry the chicken pieces first on one side then on the other just until they brown and remove immediately.
  • In a cast iron skillet or large pan, on low heat, gently fry the onion slices in a tablespoon each of butter and a neutral cooking oil until translucent and soft, then set aside.
  • In the same skillet or pan, turn up the heat and sauté the mushrooms in a tablespoon of olive oil until brown, then turn down the heat, add the sour cream and cream, the onions and chicken, then the spices and sauces and mustard, and gently simmer for ten minutes or so until the sauce thickens and spices meld together. Taste and if needed adjust the seasoning, adding a little salt if you like.
  • Plate individually with rice or noodles, garnish with fresh dill, and serve with dishes of gherkins and additional sour cream.

Nutrition

Calories: 516kcal | Carbohydrates: 16g | Protein: 47g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 1374mg | Potassium: 1243mg | Fiber: 2g | Sugar: 5g | Vitamin A: 644IU | Vitamin C: 8mg | Calcium: 104mg | Iron: 2mg

Please do let us know in the comments below if you make our chicken Stroganoff 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.

Reader Interactions

Comments

  1. SLH says

    February 6, 2022 at 5:37 am

    Cream is mentioned in the preparation of the recipe but not listed in the ingredients portion. How much should be added?
    Thanks!

  2. Lara Dunston says

    February 6, 2022 at 1:24 pm

    Thank you so much for pointing that out that oversight. I blame the editor ;) It’s 100ml cream. Let us know what you think. Enjoy!

  3. Helen says

    February 6, 2022 at 1:43 pm

    Lara, I had the same question as the other reader but knew you’d still be in bed in Cambodia so checked your beef strog recipe which I’ve made many times before and took a guess it might be the same. First time making the chicken strog and we LOVED it! Will definitely be making this again. Spasiba x5 stars

  4. Lara Dunston says

    February 6, 2022 at 1:48 pm

    Hi Helen, that’s what we love to hear! I’ve added the amount now. So pleased you enjoyed it. Thanks for dropping by to let us know :)

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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)

#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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