Vietnamese curry holds a special place in Vietnamese culinary culture, gracing the menus of countless households, eateries, and restaurants. Its irresistible aroma and flavor profile, a symphony of rich coconut milk infused with the distinctive fragrance of curry powder, have captivated the hearts and taste buds of generations. From humble street stalls to upscale dining establishments, curry has become a ubiquitous presence in Vietnamese cuisine.
Vietnamese Curry: A Culinary Journey from India to Vietnam
Curry, a delectable dish with roots in India, traces its name to the Tamil word “kari,” meaning “sauce.” This intricate culinary creation blends a symphony of spices and herbs, typically featuring turmeric, cumin, coriander, ginger, and chili. Often served as a gravy, curry is a staple in southern Indian cuisine. Its versatility allows it to be paired with traditional bread, rice, or even Western-style buns, catering to diverse palates.
Must read: Vietnamese Spring Rolls: A Culinary Gem of Vietnam
Curry’s fame extends far beyond its Indian origins, captivating taste buds worldwide. Its adaptability has led to numerous variations across the globe, each infused with unique regional and cultural influences. Today, we’ll embark on a culinary journey to discover the Vietnamese interpretation of this beloved dish.
In the past, Vietnamese curry was a ubiquitous dish gracing every festive occasion, from weddings and birthdays to baby showers and first month anniversaries. Its relatively mild flavor and adaptability to various palates made it a crowd-pleaser.
Unlike its fiery counterparts around the world, Vietnamese curry boasts a rich sweetness and creaminess, attributed to the generous use of coconut milk. Chicken and potatoes are common staples in Vietnamese curries, lending heartiness and substance to the dish. The signature thick gravy results from the starchy dissolution of the potatoes during cooking.
Traditionally, Vietnamese diners pair curry with baguettes, a legacy of French colonial influence. Bun noodles and, occasionally, vermicelli, also complement the dish well. Unlike in many other countries, rice is an uncommon accompaniment to Vietnamese curry.
Today, curry remains a beloved comfort food in Vietnam, often enjoyed at home or at casual eateries. Its versatility allows for endless variations, catering to diverse preferences and dietary needs. Whether savored with a side of crusty bread, soft noodles, or simply on its own, Vietnamese curry continues to captivate taste buds with its unique blend of flavors and textures.
Recipe for Enticing Vietnamese Curry
If you want to change the taste of your family meals on days when you’re bored with rice or want to treat your friends to delicious food on social occasions, let Blue Velvet Restaurant share with you a recipe for fragrant and fatty Vietnamese curry that everyone will love. Let’s get into the kitchen to make this dish right away!
- Preparation: 30 minutes
- Cooking: 40 minutes
- Difficulty: Easy
Ingredients: For 4 people
- Chicken: 1 whole chicken (about 1.5kg – 2kg)
- Taro: 10 pieces
- Sweet potato: 1 piece (optional)
- Carrot: 2 carrots
- Onion: 1 onion
- Coriander: a little
- Lemongrass: 1 stalk (cut into segments)
- Lemongrass: 1 stalk (minced)
- Chili pepper: 1 chili pepper (minced)
- Fried garlic: 1 tablespoon
- Minced shallots: 1 tablespoon
- Thick coconut milk: 200 ml
- Thin coconut milk: 2 liters
- Curry oil: 3 tablespoons
- Seasonings a little (Salt/sugar/pepper)
Tips for choosing sweet and starchy taro
When choosing taro, you should choose tubers that are round and even, have a rough skin, and still have a little dirt and roots on the outside.
Next, you should prioritize choosing tubers with many eyes and holes. When you hold the tuber, it feels light. Usually, when you eat these tubers, they will be sweeter and more starchy.
You should not choose tubers with smooth skin that feel heavy when you hold them. These are tubers that contain a lot of water, which will taste bland and be mushy when eaten.
How to make Vietnamese Curry
Prepare the ingredients
Wash the taro to remove any dirt on the skin. You can use a pot scrubber to clean the taro more thoroughly.
Then, put the taro in a pot of water and boil for 15 minutes. Once the taro is cooked, remove it from the pot and let it cool slightly before peeling it. Cut the taro into bite-sized pieces, about 1 finger thick.
Peel the carrots, wash them thoroughly, and let them drain. Then, cut the carrots into rounds about 1/2 finger thick. You can also carve flowers according to your liking to make the dish more visually appealing!
Peel the sweet potato, wash it thoroughly, and cut it into pieces about 1 finger thick. Peel the onion, remove the root, wash it thoroughly, and cut it into wedges.
Prepare the chicken
Wash the whole chicken directly under running water to clean it and remove the chicken giblets. Soak the chicken in diluted salt water for about 5 minutes to remove any unpleasant odors, then rinse it again with water and let it drain.
You can use the chicken giblets to cook Vietnamese curry with the chicken or not add them at all, depending on your preference.
Effective ways to remove chicken odor
Method 1: Rub the chicken with a mixture of salt and vinegar in a ratio of 2:1 for about 5 minutes, then rinse it again with several times of clean water.
Method 2: You can also substitute vinegar with lemon, just rub a few slices of lemon with a little salt on the chicken, then rinse it with clean water.
Method 3: Crush 1 clove of garlic and mix it with a little white wine, rub this garlic wine mixture on the chicken and let it sit for about 30 minutes before cooking.
Once the chicken has been cleaned and prepared, we will marinate the chicken with 1 tablespoon of fried garlic, 1 tablespoon of seasoning powder, and 1 teaspoon of salt, then mix well and let it marinate for 15 minutes.
Sauté the chicken
Place a large pan on the stove over medium heat, add 3 tablespoons of curry oil to the pan. When the curry oil is hot, add the minced shallots, minced lemongrass, and lemongrass segments to sauté until fragrant.
Then, add all the marinated chicken to the pan and sauté with the lemongrass and shallots for about 7-10 minutes, until the chicken is evenly browned.
Cook the Vietnamese curry
After sautéing the chicken until it is golden brown, add 2 liters of thin coconut milk to the pan. Bring the heat to high and bring the coconut milk to a boil. Once boiling, reduce the heat to medium.
Season the curry with 1/2 tablespoon of salt, 1/2 tablespoon of sugar, and 1 tablespoon of seasoning powder. Continue simmering on medium heat for an additional 10 minutes, or until the chicken is cooked through and tender.
Once seasoned, add the carrots and cook for 3 minutes. Then, add the taro. Simmer for an additional 7 minutes, or until the carrots begin to soften, before adding the onions and cooking them together.
Before turning off the heat, add all of the 200ml of thick coconut milk. Season to taste again, adjusting for saltiness and sweetness as desired, then turn off the heat.
Ladle the Vietnamese curry into a serving bowl. Garnish with some chopped coriander leaves for added aroma and freshness.
Immerse yourself in the intoxicating aroma of your finished Vietnamese curry! Served alongside fluffy bread and refreshing vermicelli noodles, this dish creates a complete and visually stunning meal. Every bite is a symphony of flavors, with the chicken bursting with the warmth of the spices, the taro adding a delightful creaminess and satisfying texture, and the coconut milk weaving everything together in a rich, slightly sweet gravy. This is a culinary masterpiece guaranteed to leave everyone wanting more!
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