Back in the day, long before I knew how sick I was, I had a friend take me to a great Vietnamese restaurant and to this day, those flavours have stuck with me. Both Thai and Vietnamese cuisine lean heavy into coconut milk so today I’m sharing a recipe that omits it, but brings in the classic flavours.
I will also say, the flavours aren’t so overwhelming that this isn’t kid friendly. If nothing else, I want us as free-from families to be able to enjoy international flavours together.
Allergy Status
Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nut (including Coconut), Peanut, Fish, Shellfish, Top 8 Allergens, Sesame, Alliums, Apple, Avocado, Banana, Beans & Lentils, Berries, Buckwheat, Cane/Refined Sugar, Carrot, Celery, Cinnamon, Citrus, Cruciferous, Garlic, Latex Cross Reactive Foods (H/M), Legume, Lupin, Mustard, Nightshade, Oat, Onion, Pea & Pea Protein, Potato (Nightshade Variety), Red Meat, Rice, Seeds, Squash & Gourd, Stone Fruits, Strawberry, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc, Tomato, Yeast
Friendly To: AIP Paleo, Diabetic, Paleo
Compatible With: GAPs, SCD
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