Vietnamese Please!

DSC07959We go to a little Vietnamese restaurant called Saigon that is right around the corner. It is one of the restaurants where I feel confident that all the veggies are fresh and come from the open market. Plus, they are happy to accommodate my gluten, soy and dairy-free lifestyle. They serve this delicious chicken coconut soup dish that you pour over rice. It is so tasty and the aroma is beyond the moon. Actually, just inhaling it I can feel my body gaining strength. I’ve read a few recipes and thought about creating this meal for about a year. I practice each month, and this week I decided to finalize this baby. I have to say it is in strong competition with Saigon’s version. Try it and let me know what you think.

Vietnamese Please!
Votes: 1
Rating: 5
You:
Rate this recipe!
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Servings Prep Time
4 people 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
20 minutes
Vietnamese Please!
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings Prep Time
4 people 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
20 minutes
Ingredients
Meat: Pork
  • 1 lbs lean bio pork or chicken sliced thin
Curry Paste: Food Processor
  • 1/3 cup red curry paste I use Panang CurryPaste or try mine on my website!
  • 1/2 cup cilantro leaves only
  • 3-4 cloves garlic roughly cut
  • 1 fresh lime juiced
  • 2" piece fresh ginger peeled and roughly cut
  • 1" piece lemon grass peeled and finely chopped
  • 1 Tbsp almond butter organic
  • 1 fresh red pepper seeded & roughly cut
  • 1 fresh green hot pepper seeded & roughly chopped
  • 1 tsp himalayan salt
  • 2 rounded tsp coconut sugar more if you like it a bit sweeter
Liquids
  • 2 cups coconut cream milk shake it before measuring
  • 2 cups Organic or homemade chicken broth
  • 3 tsp tapioca flour optional: thickening the sauce
Veggies
  • 1 1/2 cups snow peas
  • 1 medium onion quartered
  • 1/2 fresh red bell pepper sliced in match sticks
  • 1/2 fresh green pepper sliced in match sticks
  • 1 large carrot sliced on the angle
Optional Veggies
  • 1 medium pumpkin or sweet potato cut in 1" pieces
  • 1 medium eggplant cut in 1: pieces
  • 1/2 cup mushrooms sliced
  • 1 cup fresh spinach or kale sliced in strips
  • Any veggie you LOVE!
Servings: people
Units:
Instructions
Pork
  1. Heat the ghee in a large frying pan and cook the sliced pork until brown.
  2. Set the browned pork aside and drain off the extra ghee from the frying pan. keep the brown remains from the meat in the pan.
Curry Paste & Liquids
  1. Add all the ingredients for the Curry Paste in your food processor and process for 3 to 4 minutes until well blended (not the liquids). Set aside while you mix the liquids.
  2. Pour the chicken broth and coconut milk into the frying pan you used to brown the pork. Use a whisk to scrap the remains of the fried pork into the liquids.
  3. Add the Curry Paste you created in your food processor and whisk it into the coconut milk and broth. Cook this for 5 minutes on medium high. It will simmer. Whisk it now and then.
  4. OPTIONAL: for thickening the sauce mix 3 rounded tsp of tapioca flour into 1/4 cup cold water. Drizzle into the sauce while whisking until you reach the consistency you desire. Sometimes I leave it thin for a nice soup. This is up to you.
Veggies
  1. If using sweet potato be sure to put the cubed pieces in the sauce first and simmer it until it is JUST tender, about 8 minutes. Add the remaining cut veggies and cook for 8-10 minutes.
  2. Pour over cauliflower rice or white rice. Check out my flavored cauliflower rice on line! I add ginger and cut cilantro to my cauliflower rice for this one!
Recipe Notes

Tip: I had about a cup of the final sauce left over and froze it so I could use it later.

Tip: You can also add 1/4 cup of fish sauce to the sauce for an authentic flavor!

Tip:I usually make my own curry seasoning but sometimes I run out so I keep this brand on hand for such occasions. I am able to get it from the local Asian store.DSC07962

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2 Comments on “Vietnamese Please!

  1. This looks yummy! Maybe you could do a cooking class with soup!

    • That’s my plan after my summer trek to USA. I’ve been planning my winter soup cooking class. So excited! Easy, fun and 4 different soups from 4 different countries by using one simple base. Enjoy and stay tune for a new website format and adventures in camping and cooking.

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