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Classic Toulouse Cassoulet Recipe Made in Céret in Southern France. Cassoulet Recipe, Céret, France. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Classic Toulouse Cassoulet Recipe Made in Ceret in Southern France

This classic Toulouse cassoulet recipe makes a hearty stew of haricot beans, pork, sausages, and duck confit, one of countless versions of cassoulet. I made this in Ceret in Southern France, including making it one evening for a Toulouse-born local we invited for dinner. Although I almost didn’t pull it off as the Catalan butcher refused to sell Lara Toulouse sausage!

“That’s not from here, we make Catalan sausage! Catalan sausage is better!” exclaimed the butcher in Ceret when Lara asked for saucisse de Toulouse (Toulouse sausage), an ingredient of the classic Toulouse cassoulet recipe I was using for the Ceret edition of my series The Dish on the quintessential dishes of places we’re travelling to this year.

While the butcher had been happy to chat to Lara cheerily in her broken French and English when she’d asked him a few minutes earlier about his duck confit, he changed his tune when he put two and two together and realised what we were making…

Classic Toulouse Cassoulet Recipe Made in Céret in Southern France. Cassoulet Recipe, Céret, France. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

“You’re cooking this, aren’t you?” he asked her, picking up a tin of pre-prepared cassoulet he had on the shelf. “This isn’t from here! It’s foreign. We’re Catalan!” he exclaimed! And with this the red-faced butcher returned to the back room where he’d been slicing meat when Lara arrived. He wasn’t going to be selling Lara anything today, not even the innocent and more neutral duck confit.

Classic Toulouse Cassoulet Recipe Made in Ceret in Southern France

So why did the notion of Lara making cassoulet in Ceret send the butcher running back to his slicer – despite, ironically, him selling canned cassoulet in his own shop? Well, for anyone who identifies as Catalan, traditional French dishes such as cassoulet represent far more than just a stew of haricot beans, pork, sausages, and duck confit (just one of the versions of the dish).

Cassoulet represents an ongoing form of French cultural oppression. And you thought it was just a casserole?

Classic Toulouse Cassoulet Recipe Made in Céret in Southern France. Cassoulet Recipe, Céret, France. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Castelnaudary, about 180km from Ceret, is the self-proclaimed capital of cassoulet, which is named after the cassole, the earthenware pot it is often cooked in. Some 65km north of Castelnaudary, Toulouse is also a centre for this homely, filling stew. And despite what the butcher says, the dish is popular in southern France.

There is a woman who sells cassoulet at the market every Saturday in Perpignan and the Ceret supermarket shelves would be far emptier without the endless variations of cassoulet in cans. Even a restaurant in Ceret specialised in cassoulet, although we never saw anyone eating it there and it had to be ordered in advance – never a good sign!

Classic Toulouse Cassoulet Recipe Made in Céret in Southern France. Cassoulet Recipe, Céret, France. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

After a week of experimenting with this classic Toulouse cassoulet recipe, I tried my final version out at a small dinner party we hosted in our holiday rental in Ceret for our new friend Carl from Perpignan and a Toulouse-raised local, Yvan, his partner. Yvan told me that there was as many versions of cassoulet as there are villages in the south of France. Phew.

Tips to Making this Classic Toulouse Cassoulet Recipe

After looking at a million classic Toulouse cassoulet recipes I decided to put into the cassoulet what I thought instinctively was right. Pork belly, pork and garlic saucisses (sausages), and duck confit were the main meat components of the cassoulet.

The haricots blancs (white beans, sourced from Castelnaudary) made up the base of the dish, and here there is no cheating with this at all. The beans need to be soaked for 24hrs and then cooked to achieve the right level of softness, which I prefer to mean just firm enough to get a little taste of fibre as you bite into the bean, not soft and mushy like some I tried.

Classic Toulouse Cassoulet Recipe Made in Céret in Southern France. Cassoulet Recipe, Céret, France. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

I found the sauce quite bland with some cassoulets I sampled and one had way too much duck fat. To make a more palatable sauce, I used some tinned tomatoes, certainly not used in all cassoulets, but, look, even making cassoulet in Ceret is contentious!

The other controversial issue is whether cassoulet has breadcrumbs baked on top. This is added when the duck pieces are added, near the end of a long cooking process. We didn’t prefer it either way and while the breadcrumbs added texture, it’s already a dish with plenty going on, so add them if you wish. Or not.

So, how was the final version of my classic Toulouse cassoulet received by the Toulouse native?

Classic Toulouse Cassoulet Recipe Made in Céret in Southern France. Cassoulet Recipe, Céret, France. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

“You’ve made a nice cassoulet with great flavour,” Yvan said, “But there’s not enough sauce for me. We like to soak up the sauce with some toasted bread with garlic, and I also like boudin noir in my cassoulet.”

Yvan also said that a cassoulet can be cooked for a whole day; way more than my few hours. Despite these shortcomings, Yvan certainly finished his plate. The rest of us thought that the dish was heavy enough without the addition of blood sausage.

This classic Toulouse cassoulet is definitely a dish made for those with a huge appetite on a cold winter’s night or after a day skiing, hiking or chopping wood!

Classic Toulouse Cassoulet Recipe Made in Céret in Southern France. Cassoulet Recipe, Céret, France. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Below is my final classic Toulouse cassoulet recipe. You must use dried beans soaked for 24hrs and you need to judge the dish at several stages along the way – it’s best to start this dish mid-morning to have it ready that night for dinner…

And if you love a traditional stew, do check out our collection of best stew recipes for more hearty comforting stews.

Classic Toulouse Cassoulet Recipe

Classic Toulouse Cassoulet Recipe Made in Céret in Southern France. Cassoulet Recipe, Céret, France. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Classic Toulouse Cassoulet Recipe

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This classic Toulouse cassoulet recipe may take a few hours to cook, but it’s a hearty winter’s dish with pork belly, pork and garlic saucisses (sausages), and duck confit.
Prep Time: 1 hour
Cook Time: 4 hours
Total Time: 5 hours
Course: Main
Cuisine: French
Servings: 4
Calories: 1015kcal
Author: Terence Carter

Ingredients

  • 300 g poitrine salée pork belly or streaky bacon, cut into bite-sized chunk
  • 500 g pork and garlic sausages chopped into bit-sized pieces
  • 4 pieces duck confit some chefs cut this into smaller pieces too
  • 600 g dried haricot beans soaked overnight in plenty of water (they expand like crazy)
  • 1 celery stick
  • 1 white onion
  • 1 large carrot
  • 4 garlic cloves
  • 1 400 gram 14 ounces tin peeled tomatoes
  • 2 tablespoons of duck fat you may have enough from the duck confit tin or jar
  • 1 bouquet garni
  • Salt and pepper to taste
  • 1 Dash of white wine
  • Chopped parsley to make it look pretty when serving optional

Instructions

  • Drain the beans and place in a large saucepan. Add the bacon/pork belly and plenty of cold water. Heat until boiling and then put it on a slow boil for 30 minutes. Discard the water.
  • Chop the celery, onion and carrot into bite-sized chunks. Remove the skin of the garlic and crush slightly with the heel of a knife. Using a good flame-proof casserole dish, add the duck fat and the vegetables and cook over a low heat until they start to colour. Add the sausages.
  • If you’ve done this right and the sausages are now fragrant, neighbours will probably start knocking on the door inviting themselves over to dinner. Preheat the oven to 120˚C (250˚F).
  • When the sausages are browned, deglaze the dish with a little white wine. Add the tomatoes and the bouquet garni.
  • Add the beans and pork to the vegetables and sausages and add 1 litre (2 pints) of water. Bring to the boil, then turn off the heat. Transfer the cassoulet to the middle shelf of the oven.
  • Cook for 2 hours, checking occasionally to see if it needs more water.
  • You can stop the cooking process here if you’re making this for another night. Some would say this makes it taste even better — some argue that two days is better.
  • If you’re serving the dish the same night, remove the cassoulet from the oven and place on a bench. Check the beans. That means eat some. Are they to your liking in terms of firmness? If they are, then you only need to cook the duck (the next step) for about 30 minutes. If not, when you add the duck, check the beans after an hour. If they’re too soft already, you’re probably using beans from a tin. You cheat, you lose!
  • Place the duck confit pieces in the cassoulet dish, making sure to cover the pieces of duck with the bean mixture. This will stop the duck from drying out, confirming people’s suspicions that duck confit is dry — and we don’t want that! Return it to the oven.
  • The duck confit usually take around 15 minutes to reheat when serving it on its own. But we want the flavours of the duck to go through the dish, so leave it in the oven for at least 30 minutes. If you want, add the breadcrumbs now.
  • At this stage check the beans again. If they’re still too firm, may I remind you that I suggested making this at the start of the day. It can take another two hours!
  • At this stage, the other thing to look for is whether the dish is becoming too dry. A perfect cassoulet has slow, thick bubbles at the edge of the dish, indicating the sauce is moist and thick. If it appears dry, add a little water.
  • When the beans are to your liking and you have the slow, thick bubbles at the edge of the dish, it’s ready.
  • Pour yourself a big glass of red. You’ve done well!
  • Serve a piece of duck for each guest and a fair share of all the other goodies. Sprinkle some chopped parsley on top to make it pretty.

Nutrition

Serving: 1g | Calories: 1015kcal | Carbohydrates: 26g | Protein: 60.8g | Fat: 75.7g | Saturated Fat: 30.6g | Polyunsaturated Fat: 45.1g | Trans Fat: 0g | Cholesterol: 141mg | Sodium: 3052mg | Fiber: 11.3g | Sugar: 13.9g

If you liked our classic Toulouse cassoulet recipe, do see my other recipes in this series in which I search for and learn to make quintessential regional dishes from the places we’re travelling to this year. So far they’ve included everything from a chocolate snack I learned from a Michelin-starred chef in Barcelona, to Rabo de Toro (oxtail stew) in Jerez, and Lamb Tajine in Morocco.

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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. Keith Kellett says

    April 14, 2010 at 3:52 am

    My French friend says the only sausage to be considered is ‘donkey sausage’ (but, he’s from Normandy; what does he know? :D)

  2. Terence Carter says

    April 14, 2010 at 3:56 am

    Normandy? Does he mean to put that sausage in the cassoulet? Normandy is 900km away!

  3. Carl says

    April 14, 2010 at 4:07 am

    The Cassoulet you prepared was delicious.
    We both enjoyed it. Great food and wonderful company.
    Don’t worry about the Ceret butcher. The wonderful
    butcher we go to here in Perpignan will serve
    you with a smile any day.
    I think also the French take a while to warm to people.
    They are more polite I find once they know
    you live here. Keep up your great reports Lara and Terry.
    French bisoux to you both Carl and Yvan

  4. Heather Carreiro says

    April 14, 2010 at 11:31 am

    Loved the intro to this. Should have been titled “Terence’s subversive cooking in Ceret.” While it looks delicious, I don’t think I’d try this one until I’m out of grad-school – so labor intensive!

  5. jessiev says

    April 14, 2010 at 12:29 pm

    LOVE this recipe. i think it is so wonderful, the people you meet (and share with us) and the FANTASTIC food you make. i’d have loved to have been there!5 stars

  6. Terence Carter says

    April 14, 2010 at 1:15 pm

    Carl, you’re clearly to kind! Yvan was gracious with his critique – thankfully!

    Heather, it’s a perfect winter’s stay-at-home dish you *can* make while studying. It’s not labour-intensive, it’s more like baby-sitting a well-behaved child with manners!

    Jessie, the offer is open!

  7. Heather Carreiro says

    April 15, 2010 at 3:52 am

    Like babysitting? Hmm maybe I can handle that. Or maybe I can pass the recipe to my mother-in-law…

  8. Terence Carter says

    April 15, 2010 at 3:59 am

    Do it!

  9. DaddyBird says

    April 15, 2010 at 4:12 am

    Sounds like one to try! Oddly enough, it will be easier to find the pork ingredients around here than the duck! ;-)

  10. Terence Carter says

    April 15, 2010 at 2:04 pm

    Au Contraire, Mon Fraire! Carrefour. ‘French’ section. Confit de canard!

  11. Gourmantic says

    April 15, 2010 at 6:42 pm

    Of all the cassoulets I’ve tasted and seen in my travels, I never heard of boudin noir in it! I agree that the best way (if possible) is to have it cook for a whole day, or even overnight but I don’t have the time or the patience! :)

    Bravo, Terence. Well done on your dish!

  12. Terence Carter says

    April 15, 2010 at 11:11 pm

    Greetings Gourmantic, I’m guessing that boudin noir would give you a richer tasting sauce, love to try some Toulouse grandma’s version of it!

    Cheers!

  13. Felicia says

    June 13, 2017 at 11:35 pm

    A girlfriend and I made this together a few years back, though the recipe we used was nowhere near as good as this. This is such a tasty winter warmer.
    It’s perfect weather to be making this here in Australia right now.5 stars

  14. Lara Dunston says

    July 15, 2017 at 9:41 am

    Great to hear, Felicia! I’m so pleased you loved this recipe. And, yes, it’s perfect for a chilly winter’s night.

  15. Jane B says

    June 12, 2020 at 11:31 am

    With winter coming on strong here this was the perfect cassoulet recipe for me to try. It was amazing! I agree with you about the boudin noir, that would make it too heavy.

    That’s such a French story about the butcher and the sausages and still selling tins of it in his shop!5 stars

  16. Terence Carter says

    June 12, 2020 at 1:11 pm

    Hi Jane,
    Thankfully the French are a bit more friendly these days! You can’t beat the logic of not wanting to sell items to make cassoulet but selling tins of it in your shop. Go figure.
    Glad you enjoyed making it, it’s a bit of an effort, that’s for sure!
    Cheers
    T

  17. Charles says

    October 5, 2021 at 11:14 pm

    Guys, longtime lurker here, first time commenting, just letting you know I’ve been making this cassoulet since you published it and it’s just brilliant, works every time. Made it on the weekend for the first time this year as the weathers getting colder and it was like meeting an old friend. Merci!5 stars

  18. Lara Dunston says

    October 5, 2021 at 11:18 pm

    Hi Charles, so lovely to ‘see’ you here after all these years. And so pleased to hear this! Delighted the dish is on a seasonal repeat! Thank you so much for dropping by to share this :)

  19. Michelle says

    October 6, 2021 at 1:16 pm

    Love this recipe!!!! I made it a lot last winter. First time I made it on the weekend as it feels like winter is already hear and it was like a warm hug from an old friend. Thank you!!!5 stars

  20. Lara Dunston says

    October 6, 2021 at 1:22 pm

    So pleased to hear that, Michelle! And thank you so much for taking the time to drop by and leave a comment. Much appreciated!

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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. 

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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 
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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
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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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