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Lemongrass Chicken Pho (Whole30 + Paleo Approved)

Can we talk about how much I love Vietnamese food pho a minute? (hehe)

But seriously, I love how vietnamese food has so many different flavors and herbs that make your taste buds sing. Also, most of it *can* be super cheap to make because really, its all in the fresh ingredients you toss on the top. Its just delicious.

One of my favorite comfort foods is Pho. Pho is a vietnamese soup consisting of a delicious broth, rice noodles, some meat and topped off with fresh herbs. One of my most favorite bowls of Pho is at Elizabeth St. Cafe in Austin, Texas. I just love that restaurant and their lemongrass chicken pho is TDF.

I really wanted to turn my favorite bowl of pho into a Whole30 compliant version. I’ve seen a few paleo bloggers use spiralized daikon in place as noodles and so I decided to use that instead of zoodles (zucchini noodles). It is a great noodle replacement and the pho turned out fantastic! If you can’t find daikon, feel free to use whatever spiralized veggie you want. Pretty sure they’ll all be good in it!


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Lemongrass Chicken Pho (Whole30 + Paleo Approved)
Course Main Dish
Cuisine Thai
Servings
people
Ingredients
For the broth:
For Serving:
Course Main Dish
Cuisine Thai
Servings
people
Ingredients
For the broth:
For Serving:
Instructions
For the Broth:
  1. In a large pot or dutch oven, place all broth ingredients over high heat. Bring to a boil, then reduce heat to a low simmer (usually low heat or medium-low heat depending on your stovetop). Let simmer, covered, for 3-4 hours.
  2. After at least 3 hours of cooking time, using tongs remove the chicken onto a cutting board and let rest until cool enough to handle
  3. Meanwhile, strain broth (discard everything you flavored the broth with) and place the broth back in the pot over low heat to keep warm. Taste and add kosher salt, to taste.
  4. When the chicken is cooled, using your hands shred the chicken, discarding all of the bones (there are small bones in there so please be diligent about checking your meat as you shred.
For Serving:
  1. Divide the spiralized daikon amungst 4 bowls. Top with shredded chicken and ladle desired amount of broth over. Top with bean sprouts, serrano, onion, fresh herbs (cilantro, basil, mint), radishes, and serve with a wedge or 2 of lime.
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Whole30 Thai Larb (Spicy Pork Salad)

Thai food is just the best. Its spicy (#1 in my book) and it uses so many fresh herbs that make your taste buds freak out in the most wonderful way. I just cannot get enough of it!

Larb Gai is one of my husband and my all time favorite dishes. It’s quick to make and has so many delicious flavors. Plus, it’s super healthy!

I like to make my Larb with ground pork, but you can also use ground turkey, chicken, or beef if you’d prefer. With the delicious umami flavor from the fish sauce and lime, the heat from the thai chiles, and the freshness from all of the herbs… it really doesn’t matter which meat you choose because it’s all good.

 

Photos by Kristen Kilpatrick

Print Recipe
Whole30 Thai Larb (Spicy Pork Salad)
A fantastic and easy Whole30 take on the Thai Classic!
Course Main Dish
Cuisine Thai
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
For Serving
Course Main Dish
Cuisine Thai
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
For Serving
Instructions
  1. In a large skillet, heat olive oil over medium-high heat. When hot, but not smoking, toss in the shallots, the ground pork, and the garlic. Season the pork with a little salt and pepper and using the back of a spoon break it up. Continue to cook, stirring and breaking up the meat often, until the pork is cooked through, about 7-10 minutes.
  2. Drain off excess fat if necessary and place pork back in the skillet over medium heat.
  3. Toss in the thai chiles, the fish sauce and lime juice. saute for 2-3 more minutes.
  4. Add the fresh herbs, stir in, remove from heat and serve immediately.
  5. Serve in lettuce cups or over a bed of lettuce topped with more freshly chopped cilantro, mint and basil (optional). Also serve with a side of sliced cucumber, onions, and a wedge of lime.
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