Well I definitely have never had Vietnamese food, nor attempted to make it before now, but this dish tastes pretty amazing!! I adapted it to make it GAPS-friendly from this recipe. We were serving 3 grown men, 2 women and 3 children, so we made a lot! I really enjoyed these flavors and textures- you will be fan of Vietnamese food after trying this!! Not sure how authentic it is the way I made it, but nevertheless, very very delicious.
14 skinless/boneless chicken thighs (around 2 packs)
4 T coconut oil
½ C water
½ C honey/maple syrup
1/3 C fish sauce-optional (no sugar)
¼ C apple cider vinegar
5 garlic cloves- minced
1 ½ inch knob of fresh ginger-grated
3 T coconut aminos
½ C raw cashews- chopped
- Mix together water, honey, fish sauce, ACV, garlic, ginger and coconut aminos to make sauce.
- Cut chicken into medium bite-size pieces, place with coconut oil in large sauté pan.
- Sauté on high for approx 15 minutes with 1/2 the sauce mixture (until chicken is chestnut brown color and sauce is reduced and caramelized).
- Pour in remaining sauce, green onions and cashews and cook until chicken is tender. Approx 5 more minutes.
Serve over ‘rice’ cauliflower, rice (if allowed) and/or with greens on the side.
(To make rice cauliflower, simple use your food processor to cut cauliflower into tiny pieces and sauté with coconut oil until al dente. Toss with butter)
This soup is an absolute favorite in our family. It is super hearty and the blend of flavors is just delicious! This recipe will make A LOT, so if you are overwhelmed by the amount of produce in this, remember this could easily be several meals, even a freezer meal if you so desire. Tweak the spice factor for your family’s preference, and serve with toppings for all to put on to their liking. (If you’re on the GAPS diet, the navy beans, cultured cream and cheese could be omitted depending on your progress. I would add an additional vegetable for bulk and maybe some coconut milk for the creaminess if those are omitted.)
2-3 C cooked shredded chicken
3 stalks of celery-diced
3 onions- diced
5 garlic cloves- minced
1 head of cauliflower-grated
3-4 quarts of chicken broth
1 T+ real salt
¾ C cultured cream (or heavy cream for non-GAPSters would work)
1 (7 ounce) can chopped chilies (or 2 dried chili peppers w/o seeds)
2 C navy beans (soaked and cooked)
2 t chili powder, ½+ t cayenne pepper, 1 t oregano, 1 t cumin, 1 t basil, 1 bay leaf
Top with: sliced avocado, grated raw cheddar, shredded carrots (uncooked, for crunch)
- In large stock pot sauté onions, celery, carrots in ½ c stock for about 5 minutes. Add garlic for another 2 minutes.
- Add spices, salt and chicken stock and simmer for 30 minutes- 1 hour.
- Once soup has simmered, add cauliflower, cooked beans and chicken and more spices to taste. Let cook for another 15 minutes.
- Turn off soup and add in cultured cream, serve and top with individual toppings.
1 lb ground beef/pork + 1 t real salt & pepper
½ head of shredded cabbage
1 C chopped colored bell peppers
1 C chopped onion
1 15-ounce can diced tomatoes (optional: with chilies)
½ C+ chicken/beef stock (I keep small amounts in my freezer for meals like this)
1 C shredded cheese (cheddar, or colby)
3 garlic cloves
1 t basil
1 t oregano
Generous amount of white/black pepper
¼ t cayenne pepper
- Brown meat with peppers and onions until cooked through.
- Add tomatoes, spices and garlic to meat and let them get happy together (2-3 minutes).
- Put cabbage in glass 9×13, cover with meat mixture.
- Cook for 30 minutes on 350 degrees, stirring half way through and adding ½ C chicken stock as needed for moisture.
- When cabbage is soft (45 min -1 hour), add cheese to top of dish and cook until melted.
- Sprinkle with additional basil.