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Mexican Chicken Tinga Taco Recipe with Grilled Corn and Pickles. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Mexican Chicken Tinga Taco Recipe with Grilled Corn, Pickled Shallots and Purple Cabbage

This Mexican chicken tinga taco recipe with grilled corn, pickled shallots and purple cabbage makes a fantastic soft taco with authentic pollo de tinga and quick pickles of pink shallots and purple or red cabbage. A feast for the eyes as much as the stomach, this meal will brighten up your lunch or casual dinner.

Our easy Mexican chicken tinga taco recipe makes warm soft flour tortillas with delicious (muy delicioso!) Mexican chicken tinga – or tinga de pollo – grilled corn charred on a griddle pan, zingy pickled purple shallots and pickled purple cabbage, sprinkled with crumbly Mexican cotija and aromatic coriander. Douse it all with your favourite Mexican hot sauce and close your eyes and you might just hear mariachis.

We’re punctuating our Cambodian recipe testing with Mexican cooking again here in Siem Reap – and Moroccan, Malay or rather Cape Malay, and dishes from Myanmar. If I would have known we’d still be staying home and cooking our way through Covid some 18 months into the pandemic, I would have suggested to Terence that we work our way through the global cuisines alphabetically. Although if we’re up to ‘M’ now… I don’t even want to think about that.  

Before I tell you about this Mexican chicken tinga taco recipe with grilled corn, pickled shallots and purple cabbage, we have a favour to ask. Grantourismo is reader-funded. If you’ve cooked our recipes and enjoyed them, please consider supporting Grantourismo by using our links to buy travel insurance, rent a car or campervan or motorhome, book accommodation, or book a tour on Klook or Get Your Guide. You could also browse our Grantourismo store for gifts for food lovers, including fun reusable cloth face masks designed with Terence’s images.

Another option is to support our epic Cambodian cuisine history and cookbook on Patreon; or buy us a coffee, although we’ll probably use our coffee money to buy cooking ingredients for recipe testing; 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. Now let me tell you about this Mexican chicken tinga taco recipe with grilled corn, pickled shallots and purple cabbage.

Mexican Chicken Tinga Taco Recipe with Grilled Corn, Pickled Shallots and Purple Cabbage

Our Mexican chicken tinga taco recipe with grilled corn, pickled shallots and purple cabbage does not make a traditional chicken tinga combination in Mexico – not in our experience, anyway – but the chicken tinga or tinga de pollo itself is based on an authentic Mexican tinga de pollo recipe. 

An authentic Mexican chicken tinga taco recipe would typically call for avocado rather than char-grilled corn. Avocado is always wonderful, especially on tacos. However, chicken tinga, which is essentially comprised of shredded chicken, has a soft texture and avocado is soft, so we felt our’s needed a little crunch, hence corn. 

Another difference is that authentic tinga de pollo in Mexico is mostly served on the larger crispy corn tostadas rather than the smaller soft tacos. We’re using soft wheat flour tortillas here to create our tacos, but by all means use crispy tostadas if you can get them or want to make them. 

Mexican Chicken Tinga Taco Recipe with Grilled Corn and Pickles. Copyright © 2021 Terence Carter / Grantourismo. All Rights Reserved.

Perhaps this is where I should clarify that if you haven’t been to Mexico, tacos are soft and made from either corn or wheat flour tortillas and tend to be on the smaller size, although you’ll come across larger tacos too. It’s north of the border, in the USA, in a Mexican-American fusion known as Tex-Mex food, where tacos are crunchy and folded.

This combination of chicken tinga, char-grilled corn, pickles, and cotija would actually work nicely in any of those vehicles! If given a choice, we prefer warm soft corn tortillas for our chicken tinga tacos, but we can only get hold of wheat flour tortillas right now. Just a few tips to making our Mexican chicken tinga taco recipe.

Tips to Making this Mexican Chicken Tinga Taco Recipe

Some tips to making this Mexican chicken tinga taco recipe with grilled corn, pickled shallots and purple cabbage. Firstly, do start with making your quick pickles of purple shallots and/or purple cabbage (or red cabbage), as the longer you leave them the better.

These quick pickles don’t take long to prepare. The amount of ingredients we’ve specified will make you enough pickles for this meal with some leftovers for your leftover chicken tingas – which is fantastic with arroz rojo or red rice! – but you could double the amount, as they go so well with so many things.

To make the quick pickles, all you need to is slice the purple shallots and shred the purple cabbage, then place each ingredient in a separate glass jar or container with a lid. Combine the ingredients in a bowl – the juice of the limes, cider vinegar, salt, pepper, and sugar – and stir everything well until the sugar has dissolved.

Next you need to divide that pickling liquid between your jars/containers of purple shallots and cabbage, press the vegetables down, and if you don’t have enough liquid (they need to be covered), just top the jars up with vinegar, give them a stir, put the lids on, and refrigerate them until you’re ready to assemble your tacos.

UPDATE: we’ve since published recipes for Mexican pickled onions/ shallots and pickled cabbage. You’ll find the links in the first paragraph of this post.

Mexican Chicken Tinga Taco Recipe with Grilled Corn and Pickles. Copyright © 2021 Terence Carter / Grantourismo. All Rights Reserved.

The Mexican chicken tinga is easy to make, you can’t overdo it, and it makes fantastic leftovers, as I mentioned. We highly recommend tucking into your leftover tinga de pollo with arroz rojo or red rice, and we’ll share a recipe for the rice soon.

As we recommend in the recipe below, while the chicken tinga is cooking, you should grill your corn cob. A griddle pan is easiest and it will give you those lovely charred marks. Husk the corn cob, brush the cob lightly with soft butter or olive oil, season it with a pinch of salt, and place it on the hot dry griddle pan.

Use long tongs to turn your corn cob every couple of minutes, so you get those nice black char marks. It should only take around 8-10 minutes or so. I say in the recipe “done to your liking” as I know a lot of people like to cook corn for longer, but we like our corn firm.

When the corn cob is done, stand it up on a cutting board, holding the top of the corn cob with one hand, and with the other hand, using a sharp knife, slice the kernels off as close to the core of the cob as you possibly can. If you get the knife really close to the core, it will come off in large pieces of corn kernels, which always looks cool.

Lastly, you can warm the soft flour tortillas over the same dry griddle pan that you cooked the corn on. We like the tortillas a little brown, but don’t over-do them as you still want them soft not crunchy.

Divide the chicken tinga and corn between the tacos, then garnish with the quick pickles, Mexican cotija (or another similarly white cheese if you can’t get hold of cotija), and fresh coriander, and serve with dishes of pickles, cotija cheese, lime quarters, coriander, and hot sauces. Enjoy!

Mexican Chicken Tinga Taco Recipe

Mexican Chicken Tinga Taco Recipe with Grilled Corn and Pickles. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Mexican Chicken Tinga Taco Recipe

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This Mexican chicken tinga taco recipe with grilled corn, pickled shallots and purple cabbage makes a fantastic soft taco with authentic pollo de tinga and quick pickles of pink shallots and purple or red cabbage. A feast for the eyes as much as the stomach, this meal will brighten up your lunch or dinner. The quick pickles are easy to make and leftover tinga can be eaten with arroz rojo or red rice.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Course: Lunch
Cuisine: Mexican
Servings: 2
Calories: 842kcal
Author: Lara Dunston

Ingredients

  • 2 medium purple shallots/onion sliced
  • 100 g purple/red cabbage shredded
  • 6 limes juice only
  • 4 tbsp cider vinegar
  • 2 tsp salt
  • 1 tsp pepper
  • 2 tsp sugar
  • 500 g / 2 chicken breasts
Chicken Tinga Sauce
  • 2 bay leaves
  • 4 garlic cloves peeled & crushed
  • 1 carrot small & grated
  • 1 tsp dried coriander
  • ½ tsp dried cumin
  • 100 g chipotles in adobo
  • 200 g onion diced finely
  • 400 g tinned tomatoes
  • 1 tbsp tomato paste
  • 1 cup chicken stock
  • 1 tsp vinegar
  • 1 tsp chilli powder optional
Side Dishes
  • 1 corn cob
  • 1 tsp butter or olive oil
  • pinch of salt
  • 2 to rtillas large soft flour/corn
  • 2 tbsp fresh coriander cilantro leaves
  • 100 g Mexican cotija cheese or a salty white cheese such as feta
  • 1 lime quartered
  • hot sauces or salsas of your choice

Instructions

  • First make your quick pickles of purple shallots and purple/red cabbage as the longer you leave the pickles the better: slice the purple shallots and shred the purple cabbage and place each ingredient in a separate glass jar or container; in a bowl, combine the juice of the limes, cider vinegar, salt, pepper, and sugar, stir well until the sugar has dissolved, and divide between the jars of shallots and cabbage; press the vegetables down, and top the jars up with vinegar if needed to ensure they’re covered, then refrigerate.
  • To poach the chicken, place in a saucepan or pot with a lid. Add the chicken and cover with room temperature water.
  • At this stage you can add aromatics if you want – such as garlic, bay leaves and peppercorns – but as this chicken is going into a spicy sauce we'll just add a little salt.
  • Bring the water to a boil and then reduce to a low simmer. Cover with the lid and check at around 8 minutes. The best way to check for doneness is to use an instant-read thermometer in the thickest part of the breast. When this measure 74°C, the chicken is done.
  • Transfer the poached chicken to a cutting board, allow to cool, then shred into bite-sized pieces.
  • In a saucepan add all the tinga sauce ingredients and bring to a boil and then simmer for 45 minutes. Add extra liquid (water or chicken stock) to end up with a reduced sauce.
  • While the chicken tinga is cooking, grill the corn cob: husk the corn cob, brush it lightly with a teaspoon of soft butter or olive oil, season with a pinch of salt, and place it on a hot dry griddle pan; use tongs to turn the cob every couple of minutes, so you get nice black char marks, for about 8-10 minutes or so, or until done to your liking. Transfer to a cutting board to cool a little, then stand the corn up, holding the top of the corn with one hand, and with the other use a sharp knife to slice the kernels off the cob.
  • Warm the soft flour tortillas over the dry griddle pan, then transfer them to plates and assemble your tacos: divide the chicken tinga and corn between the tacos, and garnish with the pickled purple shallots and purple cabbage, crumbly cotija cheese, and coriander.
  • Serve with dishes of pickles, cotija cheese, lime quarters, coriander, and Mexican hot sauces.

Nutrition

Calories: 842kcal | Carbohydrates: 93g | Protein: 73g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 213mg | Sodium: 4339mg | Potassium: 2112mg | Fiber: 19g | Sugar: 30g | Vitamin A: 9177IU | Vitamin C: 118mg | Calcium: 470mg | Iron: 7mg

Please do let us know in the comments if you make our Mexican chicken tinga taco recipe with grilled corn, pickled shallots and purple cabbage 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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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)

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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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