These Vietnamese street tacos are something that I’ve wanted to make for quite awhile now. It’s no secret that since I moved to Canada for work, I’ve been
slightly obsessed with the traditional Vietnamese noodle soup of Pho. I’ve made it myself before and even make my bone broth the same flavor because I find it easier to drink. I also just really like the way any type of meat takes on the intricate flavors.
This past Christmas my dad and I went hunting for Canada geese for the first time. They are everywhere in Colorado during the Winter and since I love duck so much (as evidenced HERE, HERE and HERE), I wanted to give goose a try, and what better way than to harvest your own from the wild?
Armed with the cooking method of the slow cooked crispy duck, and paired with the Vietnamese flavors I wanted to use, I had my plan and boy did it work. Real quick as a side note, you do NOT have to use goose for this recipe. It will work just as well with a duck or even a beef chuck roast.
From previous experience, I also knew that when waterfowl is cooked in the slow cooker, it is quite easy to turn it into a shredded texture, which lends itself perfectly for street tacos.
The one thing I was missing for some really legit street tacos was the tortillas. While in Austin at this year’s paleo f(x) convention, I was lucky enough to try some paleo tortillas which might be the best I’ve ever had and are made by our friends from Siete Family Foods. They make the BEST paleo tortillas out there. Originally they were known as Must B Nutty but have since rebranded themselves to something that really encompasses who they are.
So now that I had the meat, and the tortillas, I decided to make a quick pickled red cabbage and carrot slaw then drizzle with some sriracha mayo and boom! Welcome to streets of flavor town.
If you’re looking to take these street tacos to the next level, I highly recommend frying the tortillas first in either some duck or bacon fat. I tried this myself and words just can’t describe how awesome it was.
- 1 whole goose, cut into: 2 breasts, 2 legs and 2 wings
- 1 large onion, chopped
- 1 tbs duck fat
- 8 paleo tortillas (we LOVE all the choices Siete Family Foods has)
- sriracha mayo (you can also make your own HERE)
- 1 cup bone broth
- 2 tsp Chinese five spice
- 1 tsp ginger powder
- 1 tsp cinnamon
- 1 tsp coriander powder
- 1 tsp onion powder
- red pepper flakes, to taste (I used about 1½ tsp but I like it with a good amount of heat)
- kelp flakes, optional
- sea salt, to taste
- a dash or two of fish sauce, optional
- ¼ red cabbage, shredded
- 1 carrot shredded
- Apple Cider Vinegar
- coconut sugar
- fresh cilantro
- green onion, sliced
- lime wedges
- Combine all ingredients in a glass container or gallon zipper bag. Let it sit in the pickling liquid for as little as an hour or as long as overnight. The longer you let it sit, the more intense the flavor will be.
- Rinse goose with cool water, pat dry with paper towels and set aside.
- Add vietnamese seasoning blend spices to a mixing bowl can combine well.
- Liberally season goose quarters with Vietnamese blend, add a few dashes of fish sauce and let marinate covered on the counter for an hour or up to 8 hours in the refrigerator.
- Preheat the Instant Pot to medium heat in the Saute mode. Add duck fat to melt.
- While duck fat is melting, slice onion into half moon rings.
- Add onions to duck fat and season with sea salt.
- Saute onions until they start to turn brown.
- Add broth to deglaze.
- Once deglazed, add goose to instant pot skin side up. Make sure you add the breasts first to avoid them drying out. Then add legs and wings
- Cover and cook on low for 10-12 hours.
- When goose is done, carefully remove it from your cooker and let it cool slightly.
- While goose is cooling, collect the cooking liquid along with cooked onion and blend it until super smooth. I use an immersion blender for easier clean up. Return cooking liquid to the Instant Pot.
- Once goose has cooled enough to touch, remove the bones from the legs and wings. Shred the meat with a fork and return it to the cooker. Keep the heat on low but uncovered until ready to serve.
- Serve on paleo tortillas with pickled red cabbage and carrots, green onions, cilantro leaves, sriracha mayo and the juice of a lime wedge.
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