Vietnamese Recipes

Rogue Yogi Recipe: Cà Ri Gà (Vietnamese Chicken Curry)


Cà Ri Gà (Vietnamese Chicken Curry)

Vietnamese Chicken Curry is of the stew kind. This dish goes great with thin rice vermicelli noodles, rice or toasted French Bread.

Main Ingredients

  • 8 chicken thighs and drumsticks (bone-in)
  • 4 whole potatoes (peeled+cut into 2-inch cubes)
  • 2 whole carrots (peeled+cut into 2-inch pieces)
  • 1 whole large yellow or white onion (diced/chopped finely)
  • 4 cloves garlic (minced)
  • 1 knob ginger (minced)
  • 2 stalks lemongrass (cut into thirds, bruised and bundled together with cooking twine)
  • 3 bay leaves
  • 2 tbsp canola oil (for searing chicken)

Chicken Marinade

  • 2 tsp salt
  • 2 tsp onion powder
  • 2 tsp curry powder (Ca Ri Ni An Do (Madras Curry Powder))

Before Serving

  • 2 cans coconut milk
  • 2 tsp fish sauce (Sur La Table Red Boat 40°N Fish Sauce, 8.45 fl. oz.)
  • 1 lime (cut into thin wedges)

Serving Options

  • white rice (Three Ladies Jasmine Rice Long Grain, 5 Lbs)
  • small french bread
  • thin rice vermicelli noodles (Vietnamese Rice Stick(vermicelli) Three Ladies Brand 2lbs)
  1. Clean the chicken. Drain them, then put the pieces in a mixing bowl. Mix in the salt, onion powder and [eafl id=3630 name="Red Boat Fish Sauce" text="fish sauce"] with the chicken. Marinate for 2-4 hours.
  2. After marinating, add 1 tsbp oil in a pot. Then, brown the chicken on all sides in small batches (skin side down first unless if you're going skinless, then neither side matter, duh).
  3. Peel the potatoes and carrots. Dice into 2-inch cubes/pieces and set aside.
  4. Remove chicken, drain fat and clean off any burned residue in the pot.
  5. Dice the onion. Mince garlic, shallots, and ginger. Cut the 2 lemongrass stalks into thirds, then bruise to release fragrance. Tie together with [eafl id=3628 name="Cooking Twine" text="cooking twine"] so you don't have to dig the stalks out upon serving. Set aside separately from the potatoes and carrots.
  6. Using the same pot, heat 1 tbsp oil over medium heat. Add in the lemongrass, ginger and onions.
  7. Bring the chicken back to the pot and add bay leaves.
  8. Add 50% water and 50% chicken broth to the pot until all ingredients are fully submerged.
  9. Put the flame on high until boiling, reduce to medium-high heat to maintain a low boil.
  10. Add 2 tsp [eafl id=3630 name="Red Boat Fish Sauce" text="fish sauce"] and more curry powder to your desired taste
  11. Add potatoes and carrots, more water and chicken broth to cover (50/50 ratio) and return to a simmer
  12. Cook for 10-15 minutes, or until the potatoes and carrots are soft to the touch (use a fork/spoon/chopstick, not your finger duh).
  13. Add coconut milk until it hits a boil, then turn off the heat. Let stand for 15 mins.
  14. Ladle the curry into your favorite bowl. Serve with bread/[eafl id=3631 name="White Rice" text="white rice"]/[eafl id=3632 name="Rice Vermicelli (Medium)" text="medium rice vermicelli noodles"], top off with a squeeze of lime and chili-garlic oil for heat.

What's your favorite variation on this recipe?


For Reference: You can buy cheaper fish sauce at the Asian grocery store, but it is a case of getting what you "paid for". Or "getting what you paid for". The placement of quotation marks seems to make a difference in this context.

If you had to choose based on price and quality, here's what I say:

Low-End: Three Crabs (Don't be fooled by the imposted "Shrimp & Crab" which uses almost exactly the same labeling, but extremely sh*ttier)

Middle-End: Tiparos (with the yellow background and the red circle that actually says "Tiparos". Again, don't be fooled by the SunLee imitation)

High-End: Red Boat (Such a pure taste without the excessive putrid rotting fish smell. No fillers, no added sugar. Just quality sea salt and fish).

This is a tale of a little girl who refused her mom's invitations to help cook at the kitchen. Many invitations were given. Many were rejected. In fact, all of them were. What that little girl wasn't thinking about, was how she would crave all of these traditional Vietnamese dishes her mom made. She also didn't realize that as she grew older, she would ask her Mom for those recipes only to be denied. Mom never really gave away her recipes. She became a stubborn woman then. Or, maybe she was teaching this grown-up girl a lesson. Some form of "I told you so" or "Haha".

Well, thanks to Google, cookbooks and friends, this girl was able to bypass her mom and take action on her cravings, her hunger, her desire to eat healthy yet tasty artistic creations.

Rogue Yogi Recipe: Chicken Porridge (Cháo Gà)

Lately, the "Mongorrian" (the nickname our friend calls the hubby because of his thick beard) and I have been cooking some more dishes at home. We somehow began to dine out more often and realized how much money we would be saving if we just cooked at home! San Francisco has so many options for restaurants that I don't even think we'll be able to cover them all in a lifetime! We also are getting ready for our Wedding Reception, which we didn't really have when we eloped to the SF City Hall! It's a gorgeous city hall if you've never been. There's lots of Asian tourists that stand by observing everyone getting married, applauding and snapping pics of this special moment for many people. Not wanting to hire a wedding planner, caterer, DJ or anyone else that requires hiring, we decided to make our own food and MacGyver this whole thing. (Does anyone know who MacGyver is? This probably gives my age away!)

We can't reveal what we're cooking, but we can once we make the big announcement next week. Some of you Rogue Yogis already know. So, shhhhhh! It's a really exciting thing, really huge. (No, it's not a baby!)

In the midst of test-cooking our wedding BBQ/Reception/Picnic, we've been making more Hot Pot/Shabu Shabu/Vietnamese Lau in the den. It's been a great way to take a break from our busy lives, and it's also been sort of meditative! We swish some veggies in boiling water, swish some meat, some fish balls, and it all makes for a nice broth at the end. So much broth that we couldn't slurp it all down in one sitting!

We didn't want to just have broth for breakfast the next day. Tossing it was also out of the question. What was something we could do to make the most out of this broth without it being boring?

Porridge! Rice porridge! Excitement grew out of this simple yet efficient idea. So, I stopped by our local Asian grocery store (Manila Oriental Market for those of you in SF), picked up some ingredients. Here's the full list:

-1 small Yellow Onion, cut in half, then slice into very thin wedges

-1 bunch of Vietnamese Coriander (Rau Răm), 2 tbsp minced

-1 Scallion, sliced into thin rings

-Less than 1 lb of boneless Chicken Breast, diced into bite-sized cubes or shredded by fork/hand (Vegan Option: Seitan)

-3/4 cup White Rice

-3 qt Chicken Broth (Vegan Option: Vegetable Broth)

-Optional: Ginger

-Optional: Lime, sliced into wedges

Scallions, Yellow Onions, Vietnamese Coriander, Rau Ram, White Rice, Chicken Porridge, Chao Ga, Easy Recipe, Healthy Recipe

Since we already had 1 qt of the leftover hot pot broth, we only used 2 qt of the chicken broth. Took a 5-quart pot, mixed them together, added 3/4 cup of rinsed white rice (pre-rinse the white rice twice in a separate bowl so you get rid of a majority of the starch), brought the porridge to a boil for about 30 mins. You'll know the porridge is good when the grains of rice fluff, split and curl.

Put the pot of porridge aside, take a pan, add some canola or vegetable oil, sautée the thinly sliced onions for 2 minutes, then add in the diced chicken until there's little pink left and the onions are brown and caramelized.

Add all of the cooked chicken, onions and the resulting juices to the porridge pot. Bring to a simmer to finish cooking the chicken breast without overcooking.

Ladle the porridge into a big bowl. Sprinkle black pepper or freshly cracked black pepper with the minced Vietnamese Coriander and the sliced scallion. Option to squeeze a lime wedge for a nice zest. Option to add your favorite hot sauce (Sriracha, Chili-garlic Oil, Chili-garlic sauce) for a fun spicy kick.

Let me know what variation you made, or how you enjoyed this recipe!


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Rogue Yogi Recipe: Vietnamese Sour Soup "Canh Chua"

Vietnamese Sour Soup, or "Canh Chua" ("Canh Chua Ca" if there's fish)vietnamese food, vietnamese soup, canh chua, canh chua ca, easy recipes, easy cooking, fast meals, healthy meal This is a fast and easy recipe you can make in 30 minutes. It's my slight variation from Wandering Chopsticks' version, which you can find here: (Check out her blog for many other Vietnamese recipes. Really great story-telling to preface the recipes themselves.)

Ingredients (Makes 5 Quarts):

4 catfish fillets / (Tofu, Fried Tofu or Seitan for Plant-Based Eating) 3 stalks of bac ha (Vietnamese taro stem). Option to replace with celery if you can't find it. Sliced diagonally 2 tomatoes, large chunks 2 cups fresh pineapple chunks 1 cup bean sprouts 12 okra pods, sliced 2 or more cloves garlic, minced 2 stalks lemongrass, bruised with a pestle or end of a butcher knife, cut in 3 inches and tied together with a string 2 tblsp tamarind (Option to buy as a block or in paste or liquid concentrated form.) Nuoc Mam/Vietnamese Fish Sauce (Light Soy Sauce for Plant-Based Eating)

Add a tblsp of oil to your pot and sauté garlic, tamarind, and lemongrass. Add the cleaned catfish fillets.

Fill the rest of your stock pot 3/4-full of water. Bring to a boil, turn heat down to medium to simmer, and scoop out any excess foam.

Add tomatoes, pineapple, bac ha, and okra. Let simmer. Add fish sauce to taste.

After about 15 minutes, when the fish is fully cooked and the veggies have slightly softened, taste soup again and add fish sauce if needed.

Add bean sprouts when the soup is almost done since they cook almost immediately.

Fill your big bowl with the soup. Option to serve on rice or on thin rice vermicelli noodles (my favorite for this soup).