Being a low-carber, trying to adhere to the Ketogenic Diet, I have to say I really miss my Vietnamese Vermicelli.
In the past, anytime I would go to a Vietnamese Restaurant, I would always order the Barbecued Pork Vermicelli With a Spring Roll. It is a dish that consists of Vermicelli noodles, topped with a lettuce salad, barbecued pork, fresh mint and a sliced-up springroll, tossed in a spicy, sweet, tangy dressing.
If you’ve never tried this, I know it sounds weird, but it is truly spectacular. I am getting hungry just writing this!
Obviously, there are lots of carbs in Vermicelli noodles. I decided to mimic some of the flavours in my creation that I simply called Vietnamese Chicken Soup. The result was a fabulous mix of exotic flavors.
Rather than add carrots, I used red pepper to make it lower carb. I used 1/3 tsp of cayenne to give it some spice. To make it more spicy, just add more cayenne pepper.
Here is the recipe.
Vietnamese Chicken Soup
(Serves 2 as a main dish, 4 as an appetizer)
coconut oil (or your choice of oil) for frying
2 boneless chicken thighs
1/2 large red pepper (chopped into small bits)
1/2 small red onion (chopped into small bits)
1 cup chicken broth
2 cups water
400 ml can of coconut milk
2 tbsp fish sauce
1 1/2 tbsp lemon juice
1 tsp stevia
1/3 to 2/3 tsp cayenne pepper
Fresh basil (optional)
In frying pan, cook chicken in oil on medium-low with lid on until cooked (about 15 minutes) . Remove from chicken and cool on cutting board. In the meantime, saute the pepper and onion until softened (about 10 minutes). Cut up chicken into smaller pieces once it’s cooled and transfer it, along with the veggies into large pot. Add water and chicken broth and cook in a covered pot on medium for about 15 minutes. Add all of the remaining ingredients and continue to cook, covered for 6-7 minutes. Spoon into bowls and top with fresh mint, or a mix of mint and basil and enjoy!