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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 + Paleo Chinese Orange Chicken

Holy $#@%! I am in Whole30 heaven! This take on the Chinese take-out favorite, Orange Chicken, is fantastic and you wouldn’t even know its Whole30. I love that this is one the whole family can enjoy, my kiddos loved it and so did I (obviously). 

Currently, I am obsessing a bit over giving classic Chinese take-out a Whole30 makeover (I recently posted this Mongolian Beef that is to die for). If you have any other Chinese food cravings, give me a shout in the comments below! I’d love to try and make a Whole30 friendly version for you!


Print Recipe
Chinese Orange Chicken
A delicious whole30 and paleo approved take on the chinese take-out classic!
Course Main Dish
Cuisine Chinese
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Course Main Dish
Cuisine Chinese
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Instructions
  1. In a bowl, whisk together the orange juice, rice vinegar, coconut aminos, fish sauce, and ginger. Set aside.
  2. Cut the chicken breasts into 1 inch cubes. Season with salt and pepper all over and toss to coat evenly. Now add arrowroot flour and toss to coat evenly.
  3. Heat avocado oil and sesame oil over medium-high heat in a large non-stick skillet.
  4. Add chicken to the hot skillet and spread so that it is in a single layer if possible. Sear on all sides until golden brown, about 7 minutes.
  5. Add sliced garlic and saute for about 30 seconds with the chicken, being careful not to burn.
  6. Add chicken broth and using a sturdy spoon, scrape up as much brown bits as possible.
  7. Pour in the sauce, toss to coat. Bring to a boil, then lower heat to a simmer. Cook, stirring often, until sauce is thick and reduced by nearly half, about 5 minutes.
  8. Add in the ¾ of the orange zest (reserve the rest for garnish).
  9. Serve and garnish with sliced scallions, crushed red pepper flakes, toasted sesame seeds and little orange zest.
Recipe Notes

I served mine over cauli-rice and with roasted broccoli.

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