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Ribollita Soup Recipe for a Hearty Tuscan Style Bean and Bread Soup. Recipes for stale bread. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Classic Ribollita Soup Recipe for a Hearty Tuscan Style Bean, Kale and Bread Soup

This classic ribollita soup recipe makes the Tuscan bean, kale and bread soup, invented to use up leftovers, including stale bread. ‘Ribollita’ means ‘re-boiled’ in Italian and traditionally this hearty vegetarian broth was made with leftover soup, such as minestrone or white bean soup that was re-boiled with old bread. Comforting and warming, it’s perfect for a cool-ish day.

If you love soups as much as I do – fish soups, chicken soups, noodle soups, chicken noodle soups, warming winter soups, cold summer soups, I adore them all – then you’re going to love this ribollita recipe made from scratch, using stale sourdough bread.

It’s been cool and breezy here in Siem Reap the past couple of evenings, plus it rained yesterday, which is just wild for April, typically the hottest and driest month of the year. Locals (used to) call March and April the ‘Cambodian summer’.

As soon as the temperatures drop to anything resembling spring or autumn weather, I make soup. Tonight, I’m making an Italian wedding soup and tomorrow a Spanish garlic soup if the weather doesn’t warm up.

Before I tell you about this traditional ribollita soup recipe for a Tuscan bean, kale and bread soup, I have a favour to ask. Grantourismo is reader-funded. If you’ve used and like our recipes, please consider supporting Grantourismo by supporting our original, epic, first-of-its-kind Cambodian culinary history and cookbook on Patreon for as little as US$5 a month. Or, you could also buy us a coffee. Although we’ll use our coffee money to buy cooking ingredients for recipe testing instead.

You can also support our work by using links on the site to book accommodation, rent a car or hire a motorhome or campervan, purchase travel insurance, or book a tour on Klook or Get Your Guide; shopping our Grantourismo online store (we have fun gifts for foodies designed with Terence’s images); or buying something on Amazon, such as these award-winning cookbooks, cookbooks by Australian chefs, classic cookbooks for serious cooks, cookbooks for culinary travellers, travel books to inspire wanderlust, and gifts for Asian food lovers. Now let me tell you a little about this classic ribollita soup recipe for a Tuscan bean, kale and bread soup.

Ribollita Soup Recipe for a Hearty Tuscan Style Bean, Kale and Bread Soup

This traditional ribollita soup recipe will make you the Tuscan style white bean, cavalo nero and bread soup from scratch, although this rich and hearty soup was actually invented to make use of leftovers, including leftover soup, along with stale bread.

It’s a perfect example of a dish of Italy’s ‘cucina povera’, literally ‘poor cooking’, a traditional cuisine of the countryside that was born out of poverty and frugality that has resulted in some of Italy’s most delicious specialties.

Cucina povera was all about stretching out ingredients and dishes, and making use of everything in the kitchen, so that nothing went to waste. And, of course, that philosophy has guided country cooking right around the world, not only in Italy.

This ribollita soup recipe is the first in a series of leftover bread recipes as almost every European country has bread soup recipes to use up stale bread, in the same way that Southeast Asian countries have rice porridge recipes that were created to use leftover steamed rice.  

As much as we adore Terence’s beautiful sourdough bread, we rarely get through a whole sourdough batard and it breaks our hearts to have to throw out a sourdough end, let alone half a loaf as we reluctantly did the other day, as two people can only eat so much.

And sourdough is just so good in these kinds of bread soups as it has so much flavour and a dense-ish texture so it doesn’t turn to mush. It’s also fantastic toasted and buttered on the side to dip into the broth – just in case that’s not enough bread for you…

Ribollita Soup Recipe for a Hearty Tuscan Style Bean and Bread Soup. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Tips to Making this Ribollita Soup Recipe for a Hearty Tuscan Bean, Kale and Bread Soup

While this ribollita soup recipe is going to make you the Tuscan style bean, cavalo nero and bread soup from scratch, you could certainly start from a leftover vegetable soup if you have one in the fridge. If you’re a regular sourdough baker like Terence, you could also schedule this for the second or third day after baking a loaf.

I cook this in Terence’s Dutch oven, in which he bakes his sourdough. If you’ve not bought a Dutch oven yet, do it now. We use it for so many dishes – here are just some of our favourite Dutch oven recipes. A Le Creuset Dutch oven is perhaps the most-coveted but we have the more affordable Lodge Dutch oven.

Traditional recipes call for soaking dried beans overnight and by all means you can do that, but I’ve opted for canned beans as I know so many of you are looking for easier recipes these days, as there’s simply not enough time in the day. I hear you. 

A lot of Italian ribollita recipes call for ‘white beans’. I use a mix of butter beans and cannellini beans, as I like the combination of textures. You’ll need to separate each can in half and mash one half of the beans.

I’ve spotted recipes that suggest you mash the beans in a blender or using an immersion blender. I simply separate the beans and use a fork to mash them. It’s quick and easy. To be honest, when I make this ribollita at home I actually mash the beans in the soup.

Italian ribollita recipes call for cavalo nero or Tuscan kale, however, I’ve spotted all sorts of spinach and greens in ribollita soup recipes, from silverbeet to Swiss chard, and they all taste good.

Italian recipes also call for slow-cooking ribollita soups and recommend several hours of simmering. Obviously that’s going to give you a ribollita that has more depth and complexity but I find that if you follow this recipe you’ll still get an incredibly rich and delicious soup after an hour or so.

If you’re lingering near the kitchen and have an afternoon at home, why not start it earlier, turn it to the lowest setting, and just check it every 30 minutes or so, adding a little more stock or water if it thickens too much.

Lastly, I should mention that ground paprika is not traditional. Italian friends and readers, I apologise in advance, I just can’t help myself. It’s one of my favourite spices and I use it in a lot of European soups and stews. I have also been known to add a teaspoon of chilli flakes, but that’s going too far for some Italians so you won’t see me committing that to a recipe.

Ribollita Soup Recipe for a Hearty Tuscan Bean, Kale and Bread Soup

Ribollita Soup Recipe for a Hearty Tuscan Style Bean and Bread Soup. Recipes for stale bread. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Ribollita Soup Recipe for a Hearty Tuscan Style Bean and Bread Soup

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This ribollita soup recipe makes the hearty Tuscan bean, kale and bread soup, which was invented to use up leftovers, including stale bread. ‘Ribollita’ means reboiled, because traditionally the soup is made with leftover soup, such as minestrone or white bean soup that is re-boiled with bread the next day. While it tastes fantastic after an hour simmering on the stove, leave it for longer and it will taste even richer.
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Course: Main Course, Soup
Cuisine: Italian
Servings: 6
Calories: 439kcal
Author: Lara Dunston

Ingredients

  • 3 tbsp extra virgin olive oil
  • 1 large onion finely diced
  • 1 carrot large, finely diced
  • 1 celery stalk large, finely diced
  • 2 tsp salt
  • 8 garlic cloves crushed and finely diced
  • 1 large potato peeled and diced
  • 1 bouquet of fresh rosemary and thyme – 6 twigs tied together with kitchen twine
  • 200 g tomatoes peeled and chopped
  • 400 g cavolo nero/Tuscan kale roughly chopped – or spinach, silverbeet, Swiss chard, gai lan
  • 400 g can cannellini beans – mash half keep liquid
  • 400 g can butter beans – mash half keep liquid
  • 1 Parmigiano Reggiano rind – around 5cm in length rind only
  • 1 litre vegetable stock or water
  • 300 g stale sourdough bread roughly half a loaf or another crusty country-style bread, cut into 3cm x 3cm pieces
  • 1 tsp sea salt
  • 1 tsp black pepper fresh, cracked
  • 2 tsp paprika ground
  • 50 g Parmigiano Reggiano grated
  • Extra virgin olive oil for drizzling

Instructions

  • In a Dutch oven, large deep skillet or soup/stew pot, over medium heat, heat the olive oil to make the soffritto by frying the finely diced onion, carrot, celery, and salt for around 5 minutes or so, stirring occasionally, until tender and fragrant.
  • Add the finely diced garlic into the mix, combine, continue to stir occasionally, and fry for another few minutes or so until the onion is soft and translucent and the aromas are wafting through your kitchen. If at the onion and garlic start to brown, turn the heat to low, and if needed add another tablespoon of olive oil.
  • Toss in the diced potato and bouquet of thyme and rosemary to the soffritto, combine, and continue to fry for a few minutes, then add the tomatoes, combine, and continue to cook, stirring occasionally, for another 5 minutes.
  • Add half the kale/spinach, half the whole cannellini and butter beans, bean liquid, half the bread, half a litre of stock (or water), the Parmigiano Reggiano rind, salt, pepper and paprika, stir to combine well, then leave to simmer for an hour – or two if you have time; the longer you can leave it the richer it will taste – checking on it occasionally, and gradually adding the rest of the stock (or water) as needed.
  • About 20 minutes before serving, add the mashed beans, remaining bread, kale/spinach and whole cannellini and butter beans, taste, and adjust the seasoning to your palate.
  • Ladle the soup into bowls and to each bowl drizzle a little extra virgin olive oil and sprinkle on a generous tablespoon of grated Parmigiano Reggiano.

Nutrition

Calories: 439kcal | Carbohydrates: 67g | Protein: 21g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 6mg | Sodium: 1796mg | Potassium: 998mg | Fiber: 15g | Sugar: 7g | Vitamin A: 9226IU | Vitamin C: 78mg | Calcium: 420mg | Iron: 9mg

Please do let us know if you make this classic ribollita soup recipe for a Tuscan bean, kale and bread soup, 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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About Grantourismo

Lara and Terence are an Australian-born, Southeast Asia-based travel and food writers and photographers who have authored scores of guidebooks, produced countless travel and food stories, are currently developing cookbooks and guidebooks, and host culinary tours and writing and photography retreats in Southeast Asia.
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Still looking for Christmas cooking inspo? Check o Still looking for Christmas cooking inspo? Check out our seafood recipe collection, especially if you celebrate Christmas on Christmas Eve with a fish focused meal in the Southern Italian tradition, transformed by Italian-Americans into the Feast of the Seven Fishes, or like Australians, who celebrate Christmas in the sweltering summer, feast on seafood for Christmas Day lunch, we’ve got lots of easy seafood recipes for you.

Our recipes include a classic prawn cocktail, blini with smoked salmon, a ceviche-style appetiser, and devilled eggs with caviar. We’ve also got recipes for fish soup, seafood pies and pastas, salmon tray bake, and crispy salmon with creamy mashed potatoes.

You’ll find the recipes here: https://grantourismotravels.com/seafood-recipes-for-christmas-eve-and-christmas-day-menus/
(Link in bio if you’re seeing this on IG)

Merry Christmas if you’re celebrating!! 

#christmas #christmasfood #seafood #fish #recipes #christmasrecipes #foodstagram #foodblogger #food #foodlover #igfood #picoftheday #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #grantourismo #grantourismotravels #xmas #merrychristmas #happychristmas
If you’re still looking for food inspo for Chris If you’re still looking for food inspo for Christmas Eve or Christmas Day meals, my smoked salmon ‘carpaccio’ recipe is one of dozens of recipes in this compilation of our best Christmas recipes (link below). 

The Christmas recipe compilation includes collections of our best Christmas breakfast recipes, best Christmas brunch recipes, best Christmas starter recipes, best Christmas cocktails, best Christmas dessert recipes, and homemade edible Christmas gifts and more.

My smoked salmon carpaccio recipe makes an easy elegant appetiser that’s made in minutes. If you’re having guests over, you can make the dish ahead by assembling the salmon, capers and pickled onions, and refrigerate it, then pour on the dressing just before serving. 

Provide toasted baguette slices and bowls of additional capers, pickles and dressing, so guests can customise their carpaccio. And open the bubbly!

You’ll find that recipe and many more Christmas recipes here: https://grantourismotravels.com/best-christmas-recipes/ (link in bio if you’re seeing this on IG)

Merry Christmas!! X

#christmas #christmasfood #recipes #christmasrecipes #foodstagram #salmon #smokedsalmon #foodblogger #food #foodlover #igfood #picoftheday #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels 
#xmas #merrychristmas #happychristmas
If you haven’t visited our site in a while, I sh If you haven’t visited our site in a while, I shared a collection of recipes for homemade edible Christmas gifts — for condiments, hot sauces, chilli oils, a whole array of pickles, spice blends, chilli salt, furakake seasoning, and spicy snacks, such as our Cambodian and Vietnamese roasted peanuts. 

I love giving homemade edibles as gifts as much as I love receiving them. Who wouldn’t appreciate jars filled with their favourite chilli oils, hot sauces, piquant pickles, and spicy peanuts that loved-ones have taken the time to make? 

Aside from the gesture and affordability of gifting homemade edibles, you’re minimising waste. You can use recycled jars or if buying new mason jars or clip-top Kilner jars, you know they’ll get repurposed.

No need for wrapping, just attach some Christmas baubles or tinsel to the lid. I used squares of Cambodian kramas (cotton scarves), which can be repurposed as napkins or drink coasters, and tied a ribbon or two around the lids, and attached last year’s Christmas tree decorations to some.

You’ll find the recipes here: https://grantourismotravels.com/homemade-edible-christmas-gifts/ (link in bio if you’re seeing this on IG)

Yes, that’s Pepper... every time there’s a camera around... 

#christmasgiftideas #ediblegifts ##christmasfoodgifts #foodgifts #giftideas #homemadegifts #christmasfood #ediblegiftideas #hotsauce #chillisauce #sriracha #pickles #homemadepickles #recipes #foodstagram #foodblogger #food #foodlover #igfood 
#blackcat #blackcatsofinstagram #picoftheday 
#christmas #christmastree #xmas #merrychristmas #happychristmas #cambodia #siemreap
This crab omelette is a decadent eggs dish that’ This crab omelette is a decadent eggs dish that’s perfect if you’re just back from the fish markets armed with luxurious fresh crab meat. It’s a little sweet, a little spicy, and very, very moreish.

Our crab omelette recipe was one of our 22 most popular egg recipes of 2022 on our website Grantourismo and it’s no surprise. It’s appeared more times than any other egg recipes on our annual round-ups of most popular recipes since Terence launched Weekend Eggs when we launched Grantourismo in 2010.

If you’re an eggs lover, do check out the recipe collection. It includes egg recipes from right around the world, from recipes for classic kopitiam eggs from Singapore and Malaysia and egg curries from India and Myanmar to all kinds of egg recipes from Thailand, Japan, Korea, China, Mexico, USA, Australia, UK, and Ireland.

And do browse our Weekend Eggs archives for further eggspiration (sorry). We have hundreds of egg recipes from the 13 year-old series of recipes for quintessential egg dishes from around the world, which we started on our 2010 year-long global grand tour focused on slow, local and experiential travel. 

We’re hoping 2023 will be the year we can finally publish the Weekend Eggs cookbook we’ve talked about for years based on that series. After we can find a publisher for the Cambodia cookbook of course... :( 

Recipe collection here (and proper link to Grantourismo in our bio):
https://grantourismotravels.com/22-most-popular-egg-recipes-of-2022-from-weekend-eggs/

If you cook the recipe and enjoy it please let us know — we love to hear from you — either in the comments at the end of the recipe or share a pic with us here.

#recipe #recipes #eggs #eggslover #breakfasteggs #WeekendEggs #egg #breakfast #brunch #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #lookingforapublisher #writingacookbook  #grantourismo #grantourismotravels
I’m late to share this, but a few days ago Angko I’m late to share this, but a few days ago Angkor Archaeological Park, home to stupendous Angkor Wat, pictured, celebrated 30 years of its UNESCO World Heritage listing. 

That’s as good an excuse as any to put this magnificent, sprawling archaeological site on your travel list this year.

While riverside Siem Reap, your base for exploring Angkor is bustling once more, there are still nowhere near the visitors of the last busy high season months of December-January 2018-2019 when there were 290,000 visitors. 

Last month there were just 55,000 visitors and December feels a little quieter. A tour guide friend said there were about 150 people at Angkor Wat for sunrise a few days ago.

If you’re looking for tips to visiting Angkor, Siem Reap and Cambodia, just ask us a question in the comments below or check Grantourismo as we’ve got loads of info on our site. Click through to the link in the bio and explore our Cambodia guide or search for ‘Angkor’. 

And please do let us know if you’re coming to Siem Reap. We’d love to see you here x

#siemreap #cambodia #asia #travel #instatravel #traveldeeper #slowtravel #localtravel #experientialtravel #exploremore #neverstopexploring #goexplore #igtravel #angkorwat #angkor #temple #temples #angkorwithoutcrowds #unesco #unescoworldheritagesite #unescoworldheritage #archaeology #archaeologicalsite #traveladdict #beautifuldestinations #beautifulplaces #travelgram #wanderlust #picoftheday📷 #grantourismotravels.
Our soy ginger chicken recipe will make you sticky Our soy ginger chicken recipe will make you sticky, flavourful and succulent chicken thighs that are fantastic with steamed rice, Chinese greens or a salad, such as a Southeast Asian slaw. 

The chicken can be marinated for up to 24 hours before cooking, which ensures it’s packed with flavour, then it can be cooked on a barbecue or in a pan.

Terence’s soy ginger chicken recipe is one of our favourite recipes for a quick and easy meal. I love the sound of the sizzling thighs in the pan, and the warming aromas wafting through the apartment. 

It’s amazing how such flavourful juicy chicken thighs come from such a quick and easy recipe.

Recipe here (and proper link to Grantourismo in our bio): https://grantourismotravels.com/soy-ginger-chicken-recipe/

If you cook it and enjoy it please let us know — we love to hear from you — either here or in the comments at the end of the recipe on the site or share a pic with us x 

#recipe #recipes #chicken #soygingerchicken #asianfood #southeastasianfood #igfood #igfoodie #cooking #cookingtime #recipe #recipes #comfortfood #foodblog #food #foodstagram #healthyfood #instafood #healthy #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels
Who can guess the ingredients and what we’re mak Who can guess the ingredients and what we’re making with my market haul from Psar Samaki in Siem Reap — all for a whopping 10,000 riel (US$2.50)?! 

Birds-eye chillies thrown in for free! They were on my list but the seller I spent most at (5,000 riel!) scooped up a handful and slipped them into my bag. She was my last stop and knew what I was making.

My Khmer is poor, even after all our years in Cambodia, as I don’t learn languages with the ease I did in my 20s, plus I’m mentally exhausted after researching and writing all day. I have a better vocabulary of Old and Middle Khmer than modern Khmer from studying the ancient inscriptions for the Cambodian culinary history component of our cookbook I’m writing.

So when one seller totalled my purchases I thought she said 5,000 riel but she handed back 4,500 riel! The sum total of two huge bunches of herbs and kaffir lime leaves was 500 riel.

Tip: if visiting Siem Reap, use Khmer riel for local shopping. We’ve mainly used riel since the pandemic started— rarely use US$ now as market sellers quote prices in riels, as do local shops and bakeries, and I tip tuk tuk drivers in riels. I find prices quoted in riels are lower.

Psar Samaki is cheaper than Psar Leu, which is cheaper than Psar Chas, as it’s a wholesale market, which means the produce is fresher. I see veggies arriving, piled high in the back of vehicles, with dirt still on them — as I did on this trip. 

The scent of a mountain of incredibly aromatic pineapples offloaded from the back of a dusty ute was so heady they smelt like they’d just been cut. More exotic European style veggies arrive by big trucks in boxes labelled in Vietnamese (from Dalat) and Mandarin (from China), such as beautiful snow-white cauliflower I spotted.

Note: the freshest produce is sold on the dirt road at the back of the market.

#cambodia #siemreap #foodwriter #foodblogger #foodphotography #igfood #foodstagram #instafood #instafoodie #foodie #instadaily #picoftheday #market #siemreapmarket #psarsamaki #marketfresh #vegetables #healthyfood #marketshopping #traveltips #foodtravel #culinarytravel #localtravel #cooking #cookingtime #curry #homemade #currypaste #grantourismotravels
My Vietnamese-ish meatballs and rice noodles recip My Vietnamese-ish meatballs and rice noodles recipe makes tender meatballs doused in a delightfully tangy-sweet sauce, sprinkled with crispy fried shallots, with carrot-daikon, crunchy cucumber and fragrant herbs. 

The dish is inspired by bún chả, a Hanoi specialty, but it’s not bún chả. No matter what Google or food bloggers tell you. Names are important, especially when cooking and writing about cuisines not our own.

This is an authentic bún chả recipe:  https://grantourismotravels.com/vietnamese-bun-cha-recipe/ You’ll need to get the outdoor BBQ/grill going to do proper smoky bún chả meat patties (not meatballs).

My meatball noodle bowl is perhaps more closely related to dishes such as a Central Vietnam cousin bún thịt nướng (pork skewers on rice noodles in a bowl) and a Southern relation bún bò Nam Bộ (beef atop rice noodles, sprinkled with fried shallots (Nam Bộ=Southern Vietnam) though neither include meatballs. 

Xíu mại= meatballs although they’re different in flavour to mine, which taste more like bún chả patties. Xíu mại remind me of Southern Italian meatballs in tomato sauce.

In Vietnam’s Mekong Delta, home to millions of Khmer, there’s bánh tằm xíu mại. Bánh tằm=silk worm noodles. They’re topped with meatballs, cucumber, daikon, carrot, fresh herbs, crispy fried onions. Difference: cold noodles doused in a sauce of coconut cream and fish sauce. 

Remove the meatballs, add chopped fried spring rolls and it’s Cambodia’s banh sung, which is a rice noodle salad similar to Vietnam’s bún chả giò :) 

Recipe here: (link in bio) https://grantourismotravels.com/vietnamese-meatballs-and-rice-noodles-recipe/

For more on these culinary connections you’ll have to wait for our Cambodian cookbook and culinary history. In a hurry to know? Come support the project on Patreon. (link in bio)

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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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