I have been eating a low carb diet for 1 ½ years now, but have been omitting sugar from recipes for years. Sugar is basically poison and I just prefer my savory food just that. One reason I taught myself to cook Vietnamese and Thai food is because restaurants tend to use a lot of sugar in their recipes. For example, most Thai restaurants make Pad Thai so sweet that I cannot eat it.
So, when I see a recipe with any sweetener—sugar, honey, maple syrup—I simply omit it. Don’t miss it; don’t want it in my food.
This recipe also calls for rice noodles; I simply didn’t use it.
A couple other modifications to the recipe: I spiralized and pickled the daikon and carrots to make them prettier and more flavorful. Pickle recipe below.
David Tanis recommends Red Boat fish sauce and I happen to agree with him—it’s the best fish sauce.
I love the bright and clean flavors of Vietnamese food. Fresh herbs and lime keep it light for summer and fish sauce has that umami appeal that satisfies.
This is a wonderful dish I will make year round. The recipe.
Spiralized Pickled Carrots and Daikon
2 large carrots, spiralized
1 Daikon, spiralized
½ cup rice vinegar
1 tablespoon salt
Put veggies in a colander and salt. Let sit 15 minutes. Rinse and drain, squeeze out excess water. Boil enough water to cover vegetables. Pour water and vinegar on vegetables, let cool.
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