10 Zesty Low Carb Vietnamese Recipes for Lighter Dishes With Big Flavor

Vietnamese cuisine is a treasure trove of vibrant flavors and aromatic herbs that truly delight the senses. If you’re mindful of your carb intake, you’ll be thrilled to discover these fantastic low-carb Vietnamese recipes that deliver on taste. From grilled lemongrass chicken skewers to refreshing zucchini noodle pho, these dishes are sure to impress. Ready to explore these flavorful, lighter options? Let’s dive into this mouthwatering list together!

Vietnamese Lemongrass Chicken Skewers

Vietnamese Lemongrass Chicken Skewers are a delightful and aromatic dish that captures the essence of Vietnamese cuisine. These skewers are perfect for grilling and can be served as a main dish or appetizer. The key to this dish is the marinade, which combines the fragrant lemongrass with garlic, fish sauce, and a touch of sweetness from honey, resulting in tender and flavorful chicken. This recipe is ideal for those looking to enjoy a low-carb Vietnamese meal that doesn’t compromise on taste.

The chicken skewers are easy to prepare and can be cooked on an outdoor grill or stovetop grill pan. The marinade not only infuses the chicken with flavor but also helps to tenderize the meat. By skewering the chicken, you guarantee even cooking and a beautiful presentation. The lemongrass adds a fresh, citrusy aroma that’s quintessentially Vietnamese, making these skewers a hit at any gathering or family meal.

Ingredients (Serving Size: 4-6 people):

• 1.5 lbs (about 680 grams) boneless, skinless chicken thighs, cut into 1-inch pieces
• 3 stalks lemongrass, trimmed and finely chopped
• 3 cloves garlic, minced
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 tablespoon vegetable oil
• 1 teaspoon ground black pepper
• Wooden or metal skewers

Cooking Instructions:

1. Prepare the Marinade:
• In a large bowl, combine the chopped lemongrass, minced garlic, fish sauce, soy sauce, honey, vegetable oil, and black pepper. Mix well to form a uniform marinade.
2. Marinate the Chicken:
• Add the chicken pieces to the marinade, making certain each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, allowing the flavors to penetrate the meat. For best results, marinate for up to 4 hours.
3. Prepare the Skewers:
• If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Thread the marinated chicken pieces onto the skewers, leaving a little space between each piece for even cooking.
4. Grill the Skewers:
• Preheat your grill to medium-high heat. Place the skewers on the grill and cook for about 5-7 minutes on each side, or until the chicken is cooked through and has a nice char. Use a meat thermometer to confirm the internal temperature reaches 165°F (74°C).
5. Serve:
• Remove the skewers from the grill and let them rest for a few minutes. Serve warm with a side of fresh vegetables or a low-carb salad.

Extra Tips:

When preparing Vietnamese Lemongrass Chicken Skewers, make sure to finely chop the lemongrass as it can be quite fibrous. If you prefer a milder flavor, remove the outer layers and use only the tender inner stalk.

Also, adjust the level of sweetness and saltiness in the marinade according to your taste preference. For a more intense flavor, consider making the marinade a day in advance to allow the flavors to meld together.

Finally, always keep an eye on the skewers while grilling to avoid overcooking, especially if you like a slightly charred finish.

Low Carb Pho With Zucchini Noodles

Pho is a classic Vietnamese dish that warms the soul and invigorates the senses with its rich, aromatic broth and vibrant toppings. However, traditional pho is typically made with rice noodles, which can be high in carbohydrates. This low carb version swaps out the rice noodles for zucchini noodles, or “zoodles,” which provide a similar texture and soak up the flavorful broth beautifully. The zucchini noodles not only reduce the carb content but also add a fresh and crunchy element to the dish, making it a perfect option for those following a low carb diet.

In this recipe, we focus on creating a deeply flavored broth using beef bones, spices, and herbs, which serves as the foundation of the dish. The broth is simmered to perfection, allowing the flavors to meld together and intensify. Once the broth is ready, it’s ladled over the zucchini noodles and slices of tender beef, and topped with fresh herbs and condiments for added flavor and texture. This Low Carb Pho with Zucchini Noodles isn’t only satisfying and nutritious but also a delightful way to experience a beloved Vietnamese classic without compromising on your dietary goals.

Ingredients (Serves 4-6):

• 2 pounds beef bones (preferably marrow and knuckle bones)
• 1 onion, peeled and halved
• 3-inch piece of ginger, sliced
• 2 whole star anise
• 4 whole cloves
• 1 cinnamon stick
• 1 tablespoon coriander seeds
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce or tamari
• 2 teaspoons salt
• 1 teaspoon sugar substitute (e.g., erythritol)
• 6 cups water
• 1 pound beef sirloin or flank steak, thinly sliced
• 3 medium zucchinis, spiralized into noodles
• 1 cup fresh bean sprouts
• 1 bunch fresh basil leaves
• 1 bunch fresh cilantro leaves
• 2 limes, cut into wedges
• 2 fresh red chili peppers, sliced
• Hoisin sauce (optional)
• Sriracha sauce (optional)

Cooking Instructions:

1. Prepare the Broth:
• In a large pot, add the beef bones and cover with water. Bring to a boil over high heat and boil for 10 minutes to remove impurities. Drain and rinse the bones to remove any scum.
• Return the bones to the pot, add 6 cups of water, and bring to a simmer. Add the onion, ginger, star anise, cloves, cinnamon stick, and coriander seeds. Let the broth simmer gently for at least 2 hours, skimming off any scum that rises to the surface.
2. Season the Broth:
• After 2 hours, add the fish sauce, soy sauce, salt, and sugar substitute to the broth. Continue to simmer for another 30 minutes to let the flavors develop further. Taste and adjust seasoning as needed.
3. Prepare the Zucchini Noodles:
• While the broth is simmering, spiralize the zucchinis into noodles using a spiralizer. Set aside.
4. Prepare the Beef:
• Thinly slice the beef sirloin or flank steak. To make slicing easier, partially freeze the beef for about 30 minutes before slicing.
5. Assemble the Pho:
• Strain the broth to remove the solids and return the clear broth to the pot. Bring the broth to a gentle simmer.
• Divide the zucchini noodles among serving bowls. Top with slices of raw beef.
• Ladle the hot broth over the noodles and beef, which will cook the beef slices in the process.
6. Add Toppings:
• Garnish each bowl with bean sprouts, basil leaves, cilantro, and slices of chili pepper. Serve with lime wedges, hoisin sauce, and sriracha sauce on the side for additional flavor customization.

Extra Tips:

When preparing the broth, take your time to make sure it’s clear and rich. Skimming off impurities and fat is essential for a clean-tasting broth.

Don’t skip the step of simmering the bones with spices and aromatics as this is what gives pho its signature depth of flavor.

For the best texture, spiralize the zucchini noodles just before serving to keep them crisp and fresh.

If you prefer your beef well-done, you can quickly blanch the slices in the broth before assembling the pho.

Enjoy experimenting with different toppings to suit your taste and enhance the dish further.

Vietnamese Grilled Pork Salad

Vietnamese Grilled Pork Salad is a delightful blend of savory, sweet, and tangy flavors with a rejuvenating crunch. This dish combines marinated grilled pork with fresh vegetables and herbs, all served over a bed of crisp lettuce and topped with a light, flavorful dressing. Perfect for a low carb meal, this salad is both satisfying and nutritious, offering a taste of Vietnamese cuisine that’s easy to recreate at home.

The key to this dish lies in the marinade for the pork, which infuses it with rich flavors, and the fresh ingredients that provide a vibrant contrast. The salad isn’t only colorful but also packed with textures, from the tender grilled pork to the crunchy vegetables. This recipe serves 4-6 people, making it an ideal choice for family meals or small gatherings.

Ingredients:

• 1.5 pounds of pork shoulder or tenderloin
• 3 tablespoons fish sauce
• 2 tablespoons soy sauce
• 1 tablespoon sugar or sugar substitute
• 3 cloves garlic, minced
• 1 teaspoon black pepper
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 1 head of lettuce, chopped
• 1 cucumber, thinly sliced
• 1 cup cherry tomatoes, halved
• 1 cup fresh herbs (mint, cilantro, basil)
• 1/4 cup crushed peanuts
• 1 lime, cut into wedges

Cooking Instructions:

1. Prepare the Marinade: In a bowl, mix together the fish sauce, soy sauce, sugar, minced garlic, black pepper, and sesame oil. Stir until the sugar dissolves completely.
2. Marinate the Pork: Slice the pork shoulder or tenderloin into thin, even pieces. Add the pork to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 1 hour, or overnight for more intense flavor.
3. Grill the Pork: Preheat your grill or grill pan over medium-high heat. Lightly coat the grill with vegetable oil to prevent sticking. Grill the marinated pork slices for about 3-4 minutes on each side, or until fully cooked and slightly charred. Remove from the grill and let them rest for a few minutes.
4. Assemble the Salad: In a large salad bowl, combine the chopped lettuce, cucumber slices, cherry tomatoes, and fresh herbs. Toss gently to mix.
5. Serve the Salad: Divide the salad mixture among serving plates. Top each plate with grilled pork slices and a sprinkle of crushed peanuts. Serve with lime wedges on the side for squeezing over the top.

Extra Tips:

For an authentic Vietnamese touch, consider adding some pickled carrots and daikon radish to the salad for additional acidity and crunch.

If you prefer, you can substitute the pork with chicken or beef, adjusting the marinade time accordingly.

To enhance the flavors, make sure the pork is grilled to a nice charred finish, which adds depth and complexity to the dish.

Enjoy this salad fresh to fully appreciate the vibrant flavors and textures.

Keto-friendly Vietnamese Spring Rolls

Vietnamese spring rolls are a delightful and invigorating appetizer or light meal that traditionally involves rice paper and rice noodles. However, for those following a low-carb or keto diet, we’ve adapted this classic dish to fit your nutritional needs without sacrificing flavor.

Our keto-friendly Vietnamese spring rolls use fresh, vibrant vegetables, succulent protein, and a deliciously tangy dipping sauce, all wrapped in a flavorful alternative to traditional rice paper. This recipe not only keeps the carbs in check but also presents a colorful, healthy dish that’s sure to impress.

The key to these keto-friendly spring rolls lies in the substitution of traditional rice paper with cabbage leaves, which provide the perfect vehicle for the vibrant fillings. These rolls are packed with a variety of textures and flavors, including crunchy vegetables, tender shrimp or chicken, and fragrant herbs.

The accompanying dipping sauce, a blend of lime juice, fish sauce, and a hint of sweetness from a sugar substitute, ties everything together beautifully. The combination makes for a dish that’s both satisfying and light, allowing you to enjoy the essence of Vietnamese cuisine without the carbs.

Ingredients (Serves 4-6):

• 12 large cabbage leaves
• 1 pound cooked shrimp or grilled chicken breast, sliced thinly
• 1 medium cucumber, julienned
• 1 large carrot, julienned
• 1 medium red bell pepper, julienned
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 3 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 teaspoon erythritol or stevia (sugar substitute of choice)
• 1 garlic clove, minced
• 1 teaspoon red chili flakes (optional)

Cooking Instructions:

1. Prepare the Cabbage Leaves: Begin by gently removing the cabbage leaves from the head, being careful to keep each leaf intact. Bring a large pot of water to a boil and blanch the cabbage leaves for about 30 seconds until they’re pliable.

Immediately transfer them to a bowl of ice water to stop the cooking process. Pat dry with a paper towel and set aside.

2. Prepare the Filling: In a large mixing bowl, combine the cooked shrimp or sliced chicken with the julienned cucumber, carrot, and red bell pepper. Add the fresh mint and cilantro leaves, tossing to evenly distribute the ingredients.

3. Make the Dipping Sauce: In a small bowl, whisk together the fish sauce, lime juice, soy sauce, erythritol, minced garlic, and red chili flakes (if using). Adjust seasoning to taste, ensuring a balance of salty, sweet, and tangy flavors.

4. Assemble the Spring Rolls: Lay a cabbage leaf flat on a clean surface. Place a generous amount of the filling mixture in the center of the leaf. Fold the sides over the filling, then roll it up tightly from the bottom to the top, similar to a burrito.

Repeat with the remaining leaves and filling.

5. Serve: Arrange the spring rolls on a platter and Serve them with the dipping sauce on the side. Allow guests to dip their rolls into the sauce as they enjoy each bite.

Extra Tips:

For an extra burst of flavor, consider adding a few strips of avocado to each roll, which complements the fresh vegetables and protein beautifully.

If you want a bit more spice, you can incorporate a small amount of sriracha into the dipping sauce. Additionally, if cabbage leaves are unavailable or not preferred, try using large lettuce leaves as an alternative wrap.

These spring rolls are best enjoyed fresh, but if you need to prepare them in advance, keep them tightly wrapped in plastic wrap to maintain their moisture and freshness.

Spicy Vietnamese Shrimp Stir Fry

Spicy Vietnamese Shrimp Stir Fry is a tantalizing dish that perfectly balances heat, sweetness, and the umami flavors distinctive to Vietnamese cuisine. This dish features succulent shrimp enveloped in a spicy, aromatic sauce made from traditional Vietnamese ingredients such as fish sauce, garlic, and chili.

The stir fry is quick to prepare, making it an ideal option for a fast yet flavorful dinner that satisfies your cravings for something both healthy and delicious. With the addition of fresh vegetables, this dish not only brings color to your plate but also guarantees a nutritious meal.

This recipe is perfect for those following a low-carb diet, as it incorporates lean protein from shrimp and a medley of vegetables, keeping the carb count low while maximizing flavor. Suitable for a serving size of 4-6 people, this Spicy Vietnamese Shrimp Stir Fry can be served on its own or paired with cauliflower rice or a crisp salad for added texture.

Whether you’re a veteran cook or just starting out, this recipe is straightforward and will impress your family or guests with its vibrant flavors and simplicity.

Ingredients:

• 2 pounds large shrimp, peeled and deveined
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 2 tablespoons lime juice
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 red chili, finely chopped (adjust for spice preference)
• 1 teaspoon fresh ginger, grated
• 1 red bell pepper, sliced
• 1 cup snow peas
• 1 cup broccoli florets
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Shrimp: Rinse the shrimp under cold water and pat them dry with a paper towel. In a medium bowl, combine the shrimp with 1 tablespoon of fish sauce, lime juice, and a pinch of salt. Let it marinate for about 10 minutes while you prepare the other ingredients.
2. Mix the Sauce: In a small bowl, whisk together the remaining fish sauce, soy sauce, and a dash of pepper. Set aside.
3. Cook the Shrimp: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side, or until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside.
4. Stir Fry the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Once heated, add the minced garlic, grated ginger, and chopped chili, stirring for about 1 minute until fragrant. Add the red bell pepper, snow peas, and broccoli florets. Stir fry the vegetables for about 4-5 minutes, or until they’re crisp-tender.
5. Combine and Serve: Return the shrimp to the skillet and pour the prepared sauce over the shrimp and vegetables. Toss everything together to guarantee even coating. Cook for another 1-2 minutes to heat through. Garnish with fresh cilantro before serving.

Extra Tips:

When preparing this Spicy Vietnamese Shrimp Stir Fry, it’s crucial to have all your ingredients prepped and ready before starting to cook, as the process moves quickly.

Adjust the level of spiciness by varying the amount of red chili or omitting seeds for a milder flavor. If you prefer a thicker sauce, add a teaspoon of cornstarch mixed with a tablespoon of water to the sauce before adding it to the skillet.

For a more authentic Vietnamese experience, serve the dish with fresh lime wedges on the side for an extra tangy kick.

Cauliflower Rice Vietnamese Fried Rice

Cauliflower Rice Vietnamese Fried Rice is a delicious and nutritious low-carb alternative to the traditional Vietnamese fried rice. This dish combines the fragrant flavors of Vietnam with the wholesome goodness of cauliflower rice, making it perfect for those who are looking to reduce their carbohydrate intake without sacrificing taste.

The recipe is packed with fresh vegetables, aromatic herbs, and savory seasonings, offering a delightful culinary experience that’s both satisfying and healthy. Whether you’re on a low-carb diet or just looking to try something new, this Cauliflower Rice Vietnamese Fried Rice is sure to become a favorite in your meal rotation.

This dish isn’t only easy to prepare, but it also allows for customization based on your personal preferences. You can add your choice of protein, such as shrimp, chicken, or tofu, to make it a complete meal, or keep it vegetarian by adding more vegetables.

The key to this recipe is to use fresh ingredients and cook them just right to preserve their natural flavors and textures. The following recipe serves 4-6 people, making it ideal for a family dinner or a small gathering with friends.

Ingredients:

• 1 large head of cauliflower, grated to make cauliflower rice
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 1 red bell pepper, diced
• 1 cup frozen peas and carrots
• 2 eggs, lightly beaten
• 3 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon fish sauce
• 1 teaspoon sesame oil
• 1/4 teaspoon black pepper
• 3 green onions, sliced
• 1/4 cup fresh cilantro, chopped
• Optional: cooked shrimp, chicken, or tofu for added protein

Instructions:

1. Prepare the Cauliflower Rice: Begin by washing the cauliflower and patting it dry. Remove the leaves and core, then grate the cauliflower using a box grater or pulse it in a food processor until it resembles rice grains. Set aside.
2. Sauté the Aromatics: In a large skillet or wok, heat the vegetable oil over medium heat. Add the minced garlic and chopped onion, sautéing until they become fragrant and the onion is translucent, about 2-3 minutes.
3. Cook the Vegetables: Add the diced red bell pepper and the frozen peas and carrots to the skillet. Stir-fry the vegetables for about 4-5 minutes, or until they’re tender but still crisp.
4. Add the Cauliflower Rice: Increase the heat to medium-high and add the prepared cauliflower rice to the skillet. Stir well to combine with the vegetables and continue to stir-fry for another 5-6 minutes, or until the cauliflower rice is tender.
5. Incorporate the Eggs: Push the cauliflower mixture to one side of the skillet and pour the beaten eggs into the empty space. Allow the eggs to cook for a minute, then scramble them and mix them into the rice and vegetables.
6. Season the Rice: Add the soy sauce, fish sauce, sesame oil, and black pepper to the skillet. Stir everything well to guarantee the cauliflower rice is evenly coated with the seasonings.
7. Finish with Fresh Herbs: Remove the skillet from the heat and stir in the sliced green onions and chopped cilantro. If you’re adding protein, stir it in at this stage as well.
8. Serve: Serve the Cauliflower Rice Vietnamese Fried Rice hot, garnished with additional cilantro or green onions if desired.

Extra Tips:

When making cauliflower rice, make sure that the cauliflower is as dry as possible to prevent the dish from becoming soggy. You can place the grated cauliflower in a clean kitchen towel and squeeze out any excess moisture if needed.

Additionally, if you prefer a bit of heat, consider adding a pinch of red pepper flakes or a splash of sriracha sauce to the dish. Remember, this recipe is highly adaptable, so feel free to experiment with various vegetables and proteins to suit your taste. Enjoy the vibrant flavors and health benefits of this delightful low-carb dish!

Low Carb Banh Mi Lettuce Wraps

Low Carb Banh Mi Lettuce Wraps are an innovative twist on the classic Vietnamese sandwich, offering all the beloved flavors without the carbs from bread. These wraps are perfect for a light lunch or a healthy dinner, satisfying your taste buds while keeping your carb intake in check. By using crisp lettuce leaves as the wrap, you preserve the freshness and crunch, which pairs perfectly with a savory filling made from seasoned meat, pickled vegetables, and a kick of spicy mayo.

In this recipe, we’ll guide you through creating a deliciously balanced filling of marinated pork or chicken, quick-pickled vegetables, and a spicy sriracha mayo that will all come together in a revitalizing crisp lettuce wrap. The layers of flavor and texture make this dish both a joy to prepare and a delight to eat. Whether you’re following a low-carb diet or simply looking for a fresh take on a classic, these Low Carb Banh Mi Lettuce Wraps are sure to become a favorite.

Ingredients (Serves 4-6):

• 1 lb pork tenderloin or chicken breast, thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 tablespoon honey (optional for a touch of sweetness)
• 2 cups shredded carrots
• 1 cucumber, julienned
• 1/2 cup rice vinegar
• 1 tablespoon sugar (or sugar substitute)
• 1 teaspoon salt
• 1 cup mayonnaise
• 2 tablespoons sriracha
• Butter or romaine lettuce leaves
• Fresh cilantro leaves
• Sliced jalapeños (optional for extra heat)

Cooking Instructions:

1. Marinate the Meat: In a medium bowl, combine soy sauce, fish sauce, lime juice, sesame oil, minced garlic, grated ginger, and honey (if using). Add the thinly sliced pork or chicken, ensuring the meat is well-coated. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
2. Pickle the Vegetables: In a separate bowl, mix rice vinegar, sugar (or substitute), and salt. Add the shredded carrots and julienned cucumber, stirring until well coated. Let the vegetables sit for at least 15 minutes to pickle slightly, stirring occasionally.
3. Prepare the Spicy Mayo: In a small bowl, whisk together mayonnaise and sriracha until smooth and well combined. Adjust the level of sriracha to your preferred spice level.
4. Cook the Meat: Heat a large skillet over medium-high heat. Add the marinated meat and cook for 5-7 minutes, or until cooked through and slightly caramelized. Remove from heat and set aside.
5. Assemble the Wraps: Lay out the lettuce leaves on a large platter or individual plates. Spoon a portion of the cooked meat onto each leaf, followed by a generous helping of the pickled vegetables. Drizzle with spicy mayo and garnish with fresh cilantro leaves and sliced jalapeños if desired.

Extra Tips:

For the best results, use fresh, crisp lettuce leaves that are large enough to hold the filling without tearing. If you’re unable to find butter lettuce, romaine or iceberg lettuce are good alternatives.

Feel free to customize the level of spice by adjusting the amount of sriracha in the mayo or the number of jalapeños. If you’re preparing the dish ahead of time, keep the components separate until ready to serve to maintain the crisp texture of the vegetables and lettuce.

Enjoy these Low Carb Banh Mi Lettuce Wraps as a delightful snack or a full meal, knowing you’re indulging in a healthy, flavorful dish.

Vietnamese Beef and Cabbage Soup

Vietnamese Beef and Cabbage Soup is a delicious and nourishing dish that combines the rich flavors of tender beef with the crisp texture of cabbage. This low-carb recipe is perfect for those looking to enjoy a light yet filling meal that doesn’t compromise on taste. The soup is infused with traditional Vietnamese spices and herbs, creating a warm and aromatic broth that’s both comforting and satisfying. This dish is ideal for family dinners or gatherings, offering a healthy option that everyone can enjoy.

The key to a great Vietnamese Beef and Cabbage Soup is in the balance of flavors and the quality of the ingredients. Fresh cabbage provides a slight crunch and sweetness, while the beef adds a hearty, savory depth to the soup. A combination of ginger, garlic, and fish sauce enhances the flavor profile, giving the soup its distinctive Vietnamese essence. The preparation is straightforward and doesn’t require much time, making it a convenient choice for any home cook looking to whip up a quick yet flavorful meal.

Ingredients for 4-6 people:

• 1 pound beef sirloin, thinly sliced
• 1 medium head of cabbage, shredded
• 1 large onion, thinly sliced
• 4 cups beef broth
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon vegetable oil
• 4 cloves garlic, minced
• 1-inch piece of ginger, sliced
• 2 teaspoons sugar (optional)
• Salt and pepper to taste
• 2 tablespoons chopped fresh cilantro
• 2 green onions, chopped
• Lime wedges for serving

Instructions:

1. Prepare the Beef: Slice the beef sirloin thinly against the grain. This helps in making the beef tender and easy to chew once cooked.
2. Sauté Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and sliced ginger, sautéing them for about 1 minute until fragrant. Be careful not to burn them.
3. Cook the Onions: Add the thinly sliced onion to the pot and continue to sauté for another 2-3 minutes until the onions become translucent.
4. Brown the Beef: Increase the heat to medium-high and add the sliced beef to the pot. Stir-fry for about 4-5 minutes until the beef is browned on all sides.
5. Add Broth and Seasonings: Pour in the beef broth, fish sauce, soy sauce, and sugar. Stir well to combine. Bring the mixture to a boil.
6. Simmer the Soup: Reduce the heat to low, cover the pot, and let the soup simmer for about 20 minutes. This allows the flavors to meld and the beef to tenderize.
7. Add the Cabbage: Stir in the shredded cabbage, cover again, and let it simmer for another 5-10 minutes until the cabbage is tender but still slightly crisp.
8. Season to Taste: Taste the soup and adjust the seasoning with salt and pepper as needed.
9. Garnish: Serve the soup hot, garnished with fresh cilantro, chopped green onions, and lime wedges on the side for squeezing over the soup.

Extra Tips:

For a more robust flavor, you can marinate the beef slices in fish sauce and a dash of pepper for 15 minutes before cooking. If you prefer a spicier kick, consider adding a few slices of fresh chili peppers to the soup during the simmering stage.

Additionally, using a mix of green and purple cabbage can add a colorful touch to the presentation. Remember to taste and adjust the seasoning throughout the cooking process to suit your personal preference. Enjoy your flavorful and healthy Vietnamese Beef and Cabbage Soup!

Coconut Milk Vietnamese Curry

Immerse yourself in the rich flavors of Vietnam with this delectable Coconut Milk Vietnamese Curry. Perfect for those following a low-carb diet, this dish offers a delightful blend of aromatic spices and creamy coconut milk, creating a wonderfully fragrant and comforting meal.

The fusion of tender chicken, vibrant vegetables, and a luscious coconut curry sauce guarantees a satisfying culinary experience that everyone around the table will enjoy.

This Coconut Milk Vietnamese Curry isn’t only easy to prepare but also brimming with nutrients and flavor. The use of fresh ingredients like ginger, garlic, and lemongrass elevates the dish, while the coconut milk provides a silky texture that ties everything together beautifully.

Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is sure to become a favorite in your low-carb repertoire.

Ingredients (Serves 4-6):

• 2 pounds chicken thighs, boneless and skinless, cut into pieces
• 2 tablespoons coconut oil
• 1 large onion, sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 stalks lemongrass, trimmed and smashed
• 1 tablespoon red curry paste
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 2 tablespoons fish sauce
• 1 tablespoon lime juice
• 1 tablespoon erythritol or preferred low-carb sweetener
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup broccoli florets
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Prepare the Ingredients: Start by cutting the chicken thighs into bite-sized pieces. Slice the onion, mince the garlic, and grate the ginger. Trim and smash the lemongrass stalks to release their flavors.
2. Sauté the Aromatics: In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the sliced onion and sauté until translucent, about 3-4 minutes. Stir in the garlic, ginger, and lemongrass, cooking until fragrant, approximately 1-2 minutes.
3. Cook the Chicken: Increase the heat to medium-high and add the chicken pieces to the pot. Cook until the chicken is browned on all sides, stirring occasionally, about 5-7 minutes.
4. Add the Curry Base: Stir in the red curry paste, making sure it coats the chicken evenly. Pour in the coconut milk and chicken broth, scraping any browned bits from the bottom of the pot for added flavor.
5. Simmer the Curry: Reduce the heat to low and add the fish sauce, lime juice, and erythritol. Let the curry simmer gently for about 15 minutes to allow the flavors to meld and the chicken to cook through.
6. Incorporate the Vegetables: Add the red bell pepper, zucchini, and broccoli florets to the pot. Continue to simmer for an additional 10-12 minutes, or until the vegetables are tender-crisp.
7. Season and Serve: Taste the curry and adjust the seasoning with salt and pepper as needed. Remove the lemongrass stalks before serving. Garnish with fresh cilantro and enjoy your low-carb Vietnamese curry warm.

Extra Tips:

For the best results, verify that the chicken is browned evenly before adding the curry paste and liquids, as this enhances the depth of flavor in the dish.

If you prefer a spicier curry, consider adding extra red curry paste or a pinch of chili flakes. Additionally, feel free to experiment with different low-carb vegetables based on your tastes and availability, such as snow peas or cauliflower.

The curry can also be made ahead of time and stored in the refrigerator for up to three days, allowing the flavors to develop further.

Vietnamese Herb Omelette

Vietnamese Herb Omelette is a delightful and flavorful dish that combines the freshness of various herbs with the rich taste of eggs. This omelette is a popular choice in Vietnamese cuisine for its simplicity and vibrant taste. It’s perfect for a low-carb diet, offering a healthy and satisfying meal loaded with proteins and essential nutrients.

The mixture of fresh herbs like cilantro, mint, and Thai basil brings an aromatic and invigorating twist to the classic omelette, making it not only delicious but also visually appealing.

This omelette is easy to prepare and can be enjoyed for breakfast, lunch, or dinner. It’s a versatile dish that can be adjusted to suit personal tastes by varying the types and amounts of herbs used. The balance of flavors and textures, with the soft egg and crisp herbs, creates a delightful culinary experience.

Whether you’re new to Vietnamese cuisine or a seasoned cook, this Vietnamese Herb Omelette is a must-try recipe.

Ingredients (Serves 4-6):

• 8 large eggs
• 1/2 cup fresh cilantro, chopped
• 1/2 cup fresh mint leaves, chopped
• 1/2 cup fresh Thai basil leaves, chopped
• 1/4 cup scallions, finely sliced
• 1 tablespoon fish sauce
• 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil
• Salt to taste

Cooking Instructions:

1. Prepare the Herbs and Eggs: Begin by thoroughly washing all the herbs. Chop the cilantro, mint leaves, and Thai basil, and slice the scallions finely. In a large bowl, crack the eggs and whisk them together until the yolks and whites are fully combined.

Add the fish sauce, black pepper, and a pinch of salt to the egg mixture, and whisk again to incorporate the seasonings.

2. Combine Ingredients: Add the chopped herbs and scallions into the whisked eggs. Stir gently to guarantee that the herbs are evenly distributed throughout the egg mixture. This will guarantee every bite is packed with herby goodness.

3. Heat the Pan: Place a large non-stick skillet over medium heat and add the vegetable oil. Allow the oil to heat until it starts to shimmer, indicating it’s hot enough to cook the eggs.

4. Cook the Omelette: Pour the egg and herb mixture into the heated skillet, allowing it to spread evenly across the pan. Cook the omelette for about 3-4 minutes, or until the edges begin to set and the bottom is golden brown.

5. Finish Cooking: Carefully flip the omelette using a spatula, and cook the other side for an additional 2-3 minutes, or until it’s fully cooked through and golden.

6. Serve: Once cooked, slide the omelette onto a serving plate and cut it into wedges. Serve it warm, garnished with additional herbs if desired.

Extra Tips:

For the best results, use fresh herbs as they provide the most flavor and aroma. If you prefer a spicier omelette, consider adding thinly sliced chili peppers or a dash of chili sauce to the egg mixture.

Additionally, to make flipping the omelette easier, use a large non-stick skillet and guarantee the oil is adequately heated before adding the egg mixture. Enjoy this omelette with a side of fresh salad or steamed vegetables for a complete low-carb meal.