Healthy Recipes Free of Gluten, Dairy, and Soy for Serious Eaters

Vietnamese Please!

Vietnamese Please!

We 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!

July 15, 2016
: 4
: 20 min
: 20 min

By:

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
Directions
  • Step 1 Pork
  • Step 2 Heat the ghee in a large frying pan and cook the sliced pork until brown.
  • Step 3 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.
  • Step 4 Curry Paste & Liquids
  • Step 5 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.
  • Step 6 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.
  • Step 7 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.
  • Step 8 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.
  • Step 9 Veggies
  • Step 10 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.
  • Step 11 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!


2 thoughts on “Vietnamese Please!”

    • 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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