{"id":29693,"title":"Authentic C\u00e0 Ri G\u00e0 – Vietnamese Chicken Curry","modified":"2025-02-12T10:22:44+01:00","plain":"A Delicious Traditional Vietnamese Chicken Curry Recipe Much Better Than at the Restaurant\n\n\n\nToday we're diving back into Vietnamese cuisine to create a traditional, family-style, and comforting curry. Unlike Indian curries, this curry is rather mild like Japanese curry (if you can't handle spice, omit the Thai chilies) and quick to make. No simmering for hours, we get great flavors quite quickly that are guaranteed to warm you up this winter!  \n\n\n\nNothing Like a Good Homemade Japanese Curry\n\n\n\nWhat is C\u00e0 Ri G\u00e0? \n\n\n\nIts name C\u00e0 Ri means stew\/curry and G\u00e0 means chicken. Pretty straightforward, right? Vietnamese curry is thus a simple curry-based stewed dish. It has both Indian and French influences (see history section) and is pleasantly flavored with lemongrass and fish sauce.   \n\n\n\nPersonally, I love Vietnamese curry:\n\n\n\nIt can be eaten with a baguette, vermicelli, or rice. It's more liquid than thick, which makes it very convenient for dipping the baguette in or pouring over vermicelli and enjoying it like a noodle soup. \n\n\n\nA Good Baguette to Enjoy It With\n\n\n\nIt's also lighter than other curries: I don't feel like I need a nap after eating it, and the smell generally doesn't linger on me or my clothes if I eat it for lunch before going back to work and seeing people. \n\n\n\nI love all other curries, but Japanese curry on fried tonkatsu pork is simply too heavy for lunchtime if you hope to stay productive for the rest of the day...\n\n\n\nHomemade katsu curry is divine\n\n\n\nA bit of history\n\n\n\nVietnamese curry has its roots in the Indian subcontinent, thanks to historical ties with Pondicherry, a former French colony in India, and the intense spice trade during the colonial era. \n\n\n\nThe flow of Indian ingredients and populations, with nearly 6,000 people migrating from India to Vietnam, played a crucial role in introducing these flavors. Moreover, the Cham, a seafaring people oriented towards trade and closely linked to Indian culture, helped spread these spices in southern Vietnamese markets, as did the Khmer influence, another heir to the Indian culinary tradition. \n\n\n\nThe Aromatics, Typical of a Southeast Asian and Indian Fusion\n\n\n\nThese Indian origins, partly shaped by the French administration that moved populations and products between Saigon and Pondicherry, have thus permeated local cuisine. They are still evident today, particularly in the spice stalls run for generations by Indo-Vietnamese families at the Ben Thanh market.  \n\n\n\nAlso Try My Cambodian Fish Amok Recipe\n\n\n\nDespite the departure of most Indians after independence, the Indian gastronomic heritage remained firmly anchored in southern Vietnam, making c\u00e0 ri an emblematic dish of the region's cultural and culinary mix.\n\n\n\nThe Main Ingredients of C\u00e0 Ri G\u00e0\n\n\n\n\n\n\n\nChicken: traditionally, a whole chicken is cut up, but as you can see, I chose to simply buy each component separately\n\n\n\nThe fish sauce: brings a delicious salty and umami taste, use quality fish sauce like Squid or Ph\u00fa Qu\u1ed1c\n\n\n\nThe lemongrass: essential for the authentic taste\n\n\n\nMadras curry: you can find Vietnamese curry paste in Asian supermarkets, but Madras is also widely used and easier to find\n\n\n\nThe palm sugar: replace with cane sugar, but it brings a nice aftertaste\n\n\n\n\n\n\tAuthentic C\u00e0 Ri G\u00e0 - Vietnamese Chicken Curry\n\t\t\n\t\tA Delicious Traditional Vietnamese Chicken Curry Recipe Much Better Than at the Restaurant\t\n\t\n\t\tWok\t\n\t\n\t\t2 Chicken thighs2 Chicken drumsticks2 chicken wings2 Chicken breast halves2 tablespoons of fish sauce3 tablespoons of Madras curry paste400 ml coconut milk (unsweetened)720 ml of chicken broth450 g of potatoes (peeled, washed and cut into large pieces)3 medium carrots (peeled and cut into 5-7 cm pieces)1 bunch of coriander leaves (fresh)Toasted baguettesAromatics5 cloves garlic (cut into thin strips)2 onions (diced)2 red Thai chilies (finely chopped)2 stems lemongrass6 leaves of kaffir lime leaves (fresh)Marinade2 tablespoons neutral oil2 tablespoons shallots (chopped)2 tablespoons garlic (chopped)1 tablespoon of ginger (finely chopped)1 teaspoon black pepper1 teaspoon palm sugar1 tablespoon of fish sauce2 tablespoons of Madras curry paste\t\n\t\n\t\tIn a large bowl, add the chicken pieces with the marinade ingredients.Coat the chicken thoroughly and cover the bowl with plastic wrap. Place the chicken in the fridge and let it marinate for 6 to 8 hours. In a large heavy-bottomed pot (or a large wok), heat some oil over medium heat.Remove the large pieces of shallots, garlic, and ginger from the chicken to prevent them from burning.In small batches, lightly brown the chicken on both sides for about 5 to 6 minutes.Place the browned chicken on a large plate.Once all the chicken is browned, remove all but 1 tablespoon of fat from the pot.Add the diced onions and cook for 2 to 3 minutes until softened.Add the garlic and chilies, then saut\u00e9 for 1 minute before incorporating the remaining curry paste.Cook for an additional 30 to 40 seconds to release the oils and flavors from the aromatics and spices.Pour in the coconut milk and chicken broth.Using the back of a knife, crush the lemongrass stalks to release their oils, then add them to the pot.Add the kaffir lime leaves and the remaining fish sauce to the pot.Place the potatoes and carrots in the pot, then add the chicken. The ingredients should be mostly submerged in the liquid. If not, compensate with water.  Bring the liquids to a boil, then reduce to low heat.Cook the curry, partially covered, over low heat for 50 to 60 minutes.Once finished, the chicken should be very tender and the sauce reduced by about half. Taste and adjust with additional fish sauce and black pepper if necessary. Garnish with fresh coriander leaves and serve hot with toasted baguettes.\t\n\t\n\t\tMake sure that initially, all ingredients remain submerged. Compensate with water if needed \nIf you can't handle spicy food, don't use Thai chilies as they are very hot\n\t\n\t\n\t\tMain courseVietnamesePoulet, Sauce poisson","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/29693","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=29693"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/29693\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/27035"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=29693"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=29693"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=29693"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}