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Shredded Chicken Salad Recipe with Cucumber, Carrot, Daikon, Sesame and Chilli Oil. leftover rotisserie chicken recipes. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Shredded Chicken Salad Recipe with Cucumber, Carrot, Daikon, and Sesame Chilli Oil

This shredded chicken salad recipe with cucumber, carrot, daikon, and sesame chilli oil makes a deliciously light yet filling salad that’s perfect for a casual lunch or dinner. Created to use leftovers of a carrot and daikon slaw, we added shredded poached chicken, crunchy diced cucumbers, sesame chilli oil dressing, and a sprinkle of sesame seeds and fresh coriander.

If you’ve been enjoying our shredded chicken salad recipes, from our Vietnamese chicken salad recipe to our Lao shredded chicken salad recipe, and you especially enjoyed our bang bang chicken salad recipe, then I know you’re going to love this salad, too.

Inspired by the classic Sichuan bang bang chicken dish of cold succulent chicken swimming in a sesame sauce made with delightfully hot and numbing Sichuanese chilli oil, our bang bang chicken salad recipe quickly became one of our most popular chicken breast recipes, which are the most searched-for chicken recipes on our site, and that recipe inspired this recipe.

Like so many of our original dishes, this shredded chicken salad recipe was the result of an experiment with leftovers. We had a little Sichuan sesame sauce left over from a bang bang chicken salad we’d had for dinner the previous night, plus loads of grated carrot and daikon from the char siu pork burger recipe with Asian slaw we’d just photographed and published.

We had shredded poached chicken breasts in the fridge, plenty of crunchy cucumbers, and sprigs of fresh coriander I’d picked from our balcony herb garden that I didn’t want to go to waste. I threw it all in a bowl, added Thai chilli oil to what was left of the sesame sauce, drizzled that over the lot, dished it up, and sprinkled on some sesame seeds. It was so good.

After a few minor tweaks, it was perfect, and I had to share it with you. I’ll also file it in this collection of our best poached chicken breast recipes and a compilation of our best shredded chicken salad recipes that I’ll pull together over the weekend, as we appear to have published quite a few here now.

Before I tell you more about this shredded chicken salad recipe with cucumber, carrot, daikon, and sesame chilli oil, I have a favour to ask. Grantourismo is reader-funded. If you’ve cooked our recipes and enjoyed them, please consider supporting Grantourismo by supporting our epic Cambodian cuisine history and cookbook on Patreon, which you can do for as little as the price of a coffee. Or you could buy us a coffee and we’ll use our coffee money to buy cooking ingredients for recipe testing.

Another option is to use links on our site to buy travel insurance, rent a car or campervan or motorhome, book accommodation, or book a tour on Klook or Get Your Guide. 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. We may earn a small commission but you won’t pay any extra.

Lastly, you could browse our Grantourismo store for gifts for food lovers, including food themed reusable cloth face masks designed with Terence’s images. Now let me tell you all about this shredded chicken salad recipe.

Shredded Chicken Salad Recipe with Cucumber, Carrot, Daikon and Sesame Chilli Oil

As with so many of our original recipes for salads, noodles and soups that we’ve shared this year, this shredded chicken salad recipe features pulled poached chicken breast meat. We used to cook more with thighs, as brown chicken meat is undeniably more delicious than white chicken meat.

We’re both suffering from Long Covid, albeit in different ways, and while we’ve always had a balanced diet and eaten healthy food, we realised we needed to make some changes to battle the effects of Long Covid and improve our health.

Terence, who is much more disciplined than I am, has been far better than I have at making changes, embarking on a fitness regime that includes two daily work-outs and embarking on a carb-free high protein diet. I can’t give up my rice, noodles, dumplings and potatoes yet, although I have reduced my intake and am eating more protein, chicken breast meat in particular.

While chicken thighs might be more tasty, chicken breasts are healthier – chicken breasts are higher in protein, lower in saturated fats, and higher in good cholesterol – which explains why we are always poaching chicken breasts, and concocting new recipes with chicken breasts.

Just a few tips to making this shredded chicken salad recipe, starting with how to poach chicken breasts that are succulent and flavourful and almost as delicious as chicken thighs.

Shredded Chicken Salad Recipe with Cucumber, Carrot, Daikon, Sesame and Chilli Oil. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

 

Tips to Making this Easy Shredded Chicken Salad Recipe with Cucumber, Carrot, Daikon, Sesame and Chilli Oil

I only have a few tips to making this shredded chicken salad recipe with cucumber, carrot, daikon, and sesame chilli oil, beginning with tips to poaching chicken breasts that are moist, tender and tasty. We’ve shared these chicken poaching tips elsewhere, but I’ll summarise them here also for your convenience.

If you’re poaching chicken breasts for this recipe, poach twice as much as needed, as they keep in the fridge for a few days and you can use shredded chicken breast meat for everything from chicken salads such as this one to chicken rice porridges and rice soups to pulled chicken tacos and sandwiches.

This shredded chicken salad recipe calls for ginger and lemongrass to go in the poaching liquid, however, you can really add whatever aromatics you like. For instance, for even stronger Southeast Asian flavours, add kaffir lime leaves or star anise. (For European dishes, add a shallot, celery, garlic cloves, and/or bay leaves.) 

Lay the raw chicken breasts in a pot large enough so that they’re lying flat on the bottom and pour in enough room temperature water so that the chicken breasts are completely covered. Add the aromatics. Bring the water to a boil then reduce the heat to a simmer.

Use a fine mesh strainer to skim off any scum and use a digital kitchen meat thermometer to check the internal temperature of the chicken breasts so they don’t over-cook. Poke it into the thickest parts of the breasts and when it reaches 74°C/ 165˚F remove the chicken breasts and set them aside to cool.

After removing the chicken breasts, I’ll boil the liquid for ten minutes, when I might even add more spices or herbs, then I’ll let it cool a little before using the strainer again to strain that liquid.

Pour it into a large glass jar if you’re planning to use it within a few days, or into plastic ziploc bags to freeze it. I’ve used that chicken stock as a basis for so many recipes for soups, rice soups and rice porridges we’ve shared with you here. 

When you can touch the chicken breasts, use two forks (or your fingers) to pull the chicken meat apart – which explains why shredded chicken is also called pulled chicken – and if you’re not going to make the salad immediately, refrigerate it in a sealed container until you’re ready.

Shredded Chicken Salad Recipe with Cucumber, Carrot, Daikon, Sesame and Chilli Oil. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

This was a dish invented from leftovers, so we had a little leftover bang bang chicken salad sesame sauce, made with Chinese sesame paste, Sichuan peppers and this homemade chilli oil, which I combined with a Thai chilli oil to create a lighter albeit still spicy sesame-based sauce, adding black and white sesame seeds to add texture.  

I’ve provided the ingredients and instructions for making a batch of that bang bang chicken salad sesame sauce, even though you only need a little for this salad. That’s a good excuse for you to also make the bang bang chicken salad (link above). Of course, you could also use that sauce for this salad.

I didn’t, as I wanted to create a different dressing. If you don’t have all the ingredients to make the bang bang chicken salad sesame sauce or you’re in a real rush (not that it takes long to make), I’ve also made a super simple dressing just from the Chinese sesame sauce and Thai chilli oil. If you feel it needs a little acid, add lime juice or vinegar.

Lastly, as we’ve noted in other recipes, there appears to be a bit of confusion out there on food blogs as to the difference between Chinese sesame paste and tahini, which seem to get used interchangeably. Yet they taste very different to each other.

Chinese sesame paste is from China (obviously) and tahini is from the Middle East and Mediterranean. While both are produced from sesame seeds, tahini is typically made from hulled seeds, which might be lightly toasted or not toasted at all, while Chinese sesame paste is always made from toasted sesame seeds and is therefore darker and nuttier than tahini.

For the same reason that you wouldn’t make a Middle Eastern hummus with Chinese sesame paste, you wouldn’t use tahini for an Asian-style or Asian-inspired salad, which is what we’ve got here. If you don’t have access to a good supermarket with Asian products or an Asian supermarket, market or specialty food shop, you’ll find Chinese sesame paste online.

Shredded Chicken Salad Recipe with Cucumber, Carrot, Daikon, Sesame and Chilli Oil

Shredded Chicken Salad Recipe with Cucumber, Carrot, Daikon, Sesame and Chilli Oil. leftover rotisserie chicken recipes. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Shredded Chicken Salad Recipe with Cucumber, Carrot, Daikon, Sesame and Chilli Oil

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Our shredded chicken salad recipe with cucumber, carrot, daikon, and sesame chilli oil makes a deliciously light yet filling salad that’s perfect for a casual lunch or dinner. Created to use up the leftovers of a Southeast Asian slaw of carrot and daikon, we added shredded poached chicken, crunchy diced cucumbers, a dressing of sesame oil, soy sauce and chilli oil, and a sprinkle of sesame seeds and fresh coriander.  
Prep Time: 15 minutes
Cook Time: 10 minutes
Course: Salad
Cuisine: Asian, Southeast Asian
Servings: 2
Calories: 806kcal
Author: Lara Dunston

Ingredients

  • 150 g chicken breasts poached and shredded
  • 1 knob ginger peeled and smashed with a pestle
  • 2 lemongrass stalks peeled, chopped into thirds and pounded with a pestle
  • 2 tbsp Chinese sesame paste
  • 1 tsp salt
  • 1 tsp caster sugar
  • 2 tbsp light soy sauce
  • 2 tbsp Chinkiang vinegar
  • 2 tbsp sesame oil
  • ½ tsp ground roasted Sichuan peppercorns
  • 4 tbsp Sichuan chilli oil and 2 tbsp sediment from jar
  • 2 tbsp Thai chilli oil
  • 2 tbsp black and white sesame seeds
  • 1 medium-sized daikon peeled and grated
  • 1 medium-sized carrot peeled and grated
  • 2 medium-sized cucumbers sliced into rounds then quarters
  • 1 handful coriander sprigs

Instructions

  • Poach the chicken breasts: place the chicken breasts in a pot large enough so they’re sitting on the bottom of the pot; pour in just enough water to cover the chicken pieces; add the knob of peeled, pounded ginger and lemongrass stalks; bring the water to a boil, then immediately reduce the heat to low, and simmer until when you poke a thermometer into the widest part of the breast the internal temperature reaches 74°C (165°F).
  • Remove and when the chicken breasts are cool enough to touch, shred the chicken pieces into chunky strips using two forks or your hands.
  • While the chicken is poaching, make the dressing: to a jar with lid, add the two tablespoons of Chinese sesame paste, a teaspoon each of salt and caster sugar, two tablespoons each of light soy sauce, Chinkiang vinegar and sesame oil, half a teaspoon of ground roasted Sichuan peppercorns (or chilli flakes if you can’t source them), four tablespoons of Sichuan chilli oil and two tablespoons of sediment from the jar. Stir vigorously until well combined.
  • In another small jar with lid, combine two tablespoons of the dressing you just made (refrigerate the rest in the jar) with two tablespoons of Thai chilli oil and one tablespoon of black and white sesame seeds, and stir vigorously until well combined.
  • To a large salad bowl or serving plate, add the shredded chicken, grated daikon and carrot, cucumber quarters, and half the dressing and combine well.
  • Just before serving, pour the remaining dressing over the salad, and sprinkle on the remaining sesame seeds and fresh coriander sprigs, and serve immediately.

Nutrition

Calories: 806kcal | Carbohydrates: 22g | Protein: 24g | Fat: 71g | Saturated Fat: 10g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 42g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 2353mg | Potassium: 1052mg | Fiber: 6g | Sugar: 9g | Vitamin A: 5329IU | Vitamin C: 43mg | Calcium: 184mg | Iron: 4mg

Please do let us know in the comments below if you make this shredded chicken salad recipe with cucumber, carrot, daikon, and sesame chilli oil as we’d love to hear how it turned 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)

#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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