Backpacking around Vietnam with Funnyman in 2010 was one of our best holidays ever! I recall having pho bo (pronounced “fuh” – not “foo” or “foh”) for the first time in Hanoi – and I was blown away! I happily slurped it down numerous times as we travelled from north-to-south over those 3 weeks! Now, many years later and hardcore into my low-carb lifestyle, I wanted to relive those awesome memories. I created a quick 15-minute low carb pho bo using the (konjac / shirataki) ‘noodles‘ from the UK company Eat Water’s range to make it low-carb friendly. I LOVE THIS.
Fragrant, spicy, creamy… this low-carb Thai prawn curry was made using Thai yellow curry paste and coconut milk. I struggle to find Thai yellow curry paste in the stores here in the UK, so I buy it online. It’s authentic, delicious and affordable. I quickly cooked the prawns before starting the curry (and then added them back in to warm through before serving) – this prevents an unsightly grey soup and delays the sauce reducing (I learnt this from experience). The sauce is reduced until thick and creamy and then simply poured over konjac pasta. The plump prawns, sweet cherry tomatoes, salty fish sauce, spicy chilies, acidic lime and the fragrant coriander create perfect harmony. I also added a teaspoon of sweetener to finish it off with some much-needed sweetness. Simply put – you need to eat this!
I love big, bold flavours that slap me right through the face. Craving pasta happens to all of us, but thanks to Eat Water’s ‘fettuccine’, I can make a creamy sauce and enjoy it with their konjac (shirataki) fettuccine, making a great keto pasta dinner. A few nights ago, I used everything I had in the fridge to make this deeply-satisfying dinner.