I know there's some Indian influence on Vietnamese cuisine, but don't really know enough about when or how that came about. Does anyone out there know? Does it go back as far as when Buddhism came to Vietnam? Because I know several Vietnamese who are also part Indian, so there must be some more recent history?
Unlike Indian or Thai curries, in which I try to make my own curry paste, I only know one Vietnamese curry recipe - Ca Ri Ga (Vietnamese Chicken Curry). And I only know one type of curry powder - Ca Ri Ni An Do (Vietnamese Indian Curry). In English, it's labeled as Madras Curry Powder, which hails from Southern India.
My preferred brand is D&D Gold Product's Madras curry powder, with a picture of three golden bells. The Sunlee brand with the happy Buddha is also good too. The curry includes a mixture of curry, turmeric, chili, coriander, cumin seeds, cinnamon, cloves, bay leaves, allspice, and salt. It should be a golden color. I've seen Madras curry powders that are more reddish, but I haven't tried those so I don't know if the taste is the same. You can find this at most Asian grocery stores.
Wait, I know I've had Vietnamese goat curry, but for the life of me, I can't remember the taste. Will have to find some again and see if it's still this curry powder in taste or something else. But for now, the Vietnamese chicken curry is my one curry recipe, and this jar is my one curry powder.
Recipes that include Vietnamese Madras Indian curry powder:
Bo Kho (Vietnamese Beef Stew)
Bo Nuong La Lot (Vietnamese Grilled Beef with Wild Betel Leaves)
Bo Nuong La Nho (Vietnamese Grilled Beef with Grape Leaves)
Ca Ri Ga (Vietnamese Chicken Curry)
Ca Ri Ga (Vietnamese Chicken Curry) Pot Pie
1 year ago today, Fried rice with Kimchee and Spam.