Ca Ri Ga (Vietnamese Chicken Curry with Bread or Noodles) Cari Ga Bun/Banh Mi
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- Опубліковано 15 вер 2024
- Ca Ri Ga (Vietnamese Chicken Curry with Bread or Noodles) Cari Ga Bun/Banh Mi
/ boriville
/ boriville
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Ingredients
1 whole Chicken
5 Garlic Cloves
5 Shallots
4 Lemongrass
2/3 cup minced Lemongrass
2 Potatoes
4 tsp. Curry Powder
2 1/2 tsp. Sugar
2 tsp. Salt
5 1/2 cup Water
1 can Coconut Milk
1 Tbsp. Oil
1 tsp. Annatto Seed Oil
1/3 tsp. Curry Powder
1 tsp. Oil
1 tsp. Annatto Seed Oil
1/2 tsp. Salt
1 Tbsp. Fish Sauce
1 package Rice Stick Noodles (optional)
Bread
Cut 1 whole Chicken into large chucks, put in a bowl and set aside. Mince some Lemongrass, you need about 2/3 cup minced Lemongrass.
Using a pestle, smash 4 Lemongrass and cut it 2 inch long pieces. Put in a bowl and set aside. Slice 5 Shallots, put in a bowl and set aside.
Slice 5 Garlic Cloves, put in a bowl and set aside. Peel, wash and cut 2 Potatoes. Soak in water for 5 minutes and drain out.
Now you should have your Chicken cut into chucks, Potatoes cut into chucks, sliced Shallots and Garlic Cloves,
minced Lemongrass and Lemongrass that has been cut into 2 inch long pieces.
Using a mortar, add the sliced Garlic and Shallots. Smash the Garlic and Shallots together then set aside.
To marinate the chicken, add 4 tsp. Curry Powder in with the chicken. Add 2 Tbsp. smashed Garlic and Shallots. Add 2/3 cup minced Lemongrass. Add the 2 inch long Lemongrass pieces.
Add 2 tsp. Salt. Add 2 1/2 tsp. Sugar. Mix well. Cover with plastic wrap and let it marinate for 1 hour.
This is optional, if you want to eat Chicken Curry with Noodles you can boil 1 package Rice Stick Noodles. Let it cook for about 7 minutes of until soften.
Drain out and rinse with cold water. Then set aside.
In a pan add 1 Tbsp. Oil and 2 Tbsp. smashed Garlic and Shallots. Saute for a few seconds. Add 1 tsp. Annatto Seed Oil. Add 1/3 tsp. Curry Powder. Add in the Potato chucks.
Using medium heat, stir for a few minutes. Then remove from heat and set aside. In a different pan, add 1 tsp. Oil and 1 tsp. Annatto Seed Oil. Add in the marinated Chicken.
This process should take about 7-10 minutes. Stir-fry the chicken until it is slightly brown. Remove from heat and set aside. In a large pot add 5 1/2 cups Water. Add 1 can Coconut Milk. Add the stir-fry chicken. Scrape everything from the pan into the pot.
Add in the cooked Potato chucks. Add 1/2 tsp. Salt. Add 1 Tbsp. Fish Sauce. Mix and bring to a simmer. Let it simmer for about 5 minutes before serving.
You can eat Chicken Curry with bread or rice noodles. If you eat with noodles remember to add some fresh herbs.
I don't make this often but every time I do, I go back to this video for a refresher.
Ate this for the first time yesterday at a Vietnamese restaurant it was delicious!!
Ate this dish today at resturant Eatnam in Stockholm, so good and tasty with just the right amount of chilli heat.
It took me a day to prepare and another day to cook. It was delicious.
looks like she's got some ingerdients double in the start up list..
My Vietnamese boyfriend made me this exact recipe! So delicious!! With duck gizzards
I always use duck instead of chicken because it adds far more flavour to the soup and instead of coconut cream I use heavy cooking cream. I have never heard of using duck gizzards? Does your partner use duck meat plus gizzards or just gizzards on their own?
My sides to go with this curry is either steam rice or baguette. Thank you for the recipe.
HNNNG! This is my favorite Viet dish! I love it more than Pho!
I usually eat this with bread, yum!
Delicious looking recipe, Boriville! I loved eating this dish growing up. We always ate it with the French baguette, though. I think my parents might have also added carrots, but memory is not quite sharp on that. Thanks for this blast from the past.
My mom adds carrots too
The way you chopped the chicken was scary, way too close to your fingers. But the curry look delicious!
😂 I thought the same
They have so much experience lol
Good tip. I didn't know you have to saute' the potato wedges.
Awesome
This dish is delicious but it's kind of intimidating especially when watching the Indian version it's so confusing to prepare. I hope to have some courage to overcome this fear of cooking curry with Vietnamese method which is great and tasty.
Usually we use white potato, sweet potato and taro and we do not use carrots. You can add smooth peanut butter thicken and add nutty flavour to the broth.
cari không nêm nuoc mam như vay thành ga kho xa roi
The recipe looks good....but you gotta cook that longer!
Nhìn ngon quá à 😋
Looks So good.. Best type of bread to use please?
French bread is the best
simmer oly 5 minute?my mom said if simmer longer taste better.
Great video, but I think your measuring method "Tbsp" and "tsp" is very inconsistent which could confuse people who are making vietnamese dishes for the first time as vietnamese people normally get used to using the same spoon they use for everything that they cook.
I totally agree. I actually have to mentally convert to American tsp, tbsp or use almost the same spoon that she was using. However, this is how older generations usually cook, it's very difficult for them to measure, but if you using almost the same spoon, food always come out delicious.
I like precision especially in cooking. I value those details and the outcomes are always great. Some cooking clips just mentioned "a little bit of this and a little bit of that". That frustrated me and it's unprofessional.
đun liu riu có 5_phút thôi thì có đủ chín nguyên liệu không ạ?
Chi oi. Chỉ có biết làm ở bánh mì kô? Bánh mi ở vn vừa dòn vừa mỏng vỏ với ít ruột. Ben my bánh mi dac ruột những ko có don giống như vn.
Chi đang thử nghiệm về cách làm bánh mì vn. Khi được thành công chi sẽ chia sẻ trên channel. Cảm ơn em.
+Ocean rain www.savourydays.com/banh-mi-viet-nam-vo-gion-ruot-xop-p2-cong-thuc-chi-tiet/ tặng bạn này!
Cảm ơn cô (:
Hi I just wanted to tell to you to please figure out your focus for your camera because it really hurts my eyes and interest in watching any of your future makings! I was not going to finish this video within a few minutes of watching this but if I'm going to comment then I should at least watch it through the end . You are making Vietnamese food don't sell us short! This is Constructive criticism not meant to be personal. Also this isn"t beef where you can just drop the chicken into the pot and only cook for another 5 minutes and expect it to be fully cooked unless if you have mentioned to fully cook the chicken in the pan prior to the pot which you did not mention. Making a decent curry like yours, you would have simmered it well more than 5 minutes to achieve that nice color so why not share that: don"t be ashamed of what people think of time. Good food takes time! FYI:You can be liable if anyone gets sick, you just never know.
You were right...my eyes were hurt n i got a headache
Which mortar and pestle do you use? Which one would you recommend - trying to go for a long-lasting investment?
I reckon any that is made from a very sturdy material stone (usually the more expensive, the higher the quality). My father was a chef and his one was a sooooo heavy and expensive, but we still use it till this day (over 29 years we have had it for) and it has no stains on the Insides like 99% of the other one's do. Good luck, hope you find/found the perfect one for you. If you love Asian cooking with fresh herbs and spices, you most definitely must invest in a M&P that's for sure. 👌😊
What about carrots?
I almost fell asleep watching this😪
NOJA ZEREVOL "and set a side'' for thousands time😂😂
Do we have to add water .
Can use chicken stock.
Background music?
how do we make the curry thick instead of soupy?
you can add some curry paste to it
@@boner69699269 good idea. thanks
Don't add curry paste because Vietnamese curry doesn't taste the same as Indian curry or Thai curry. Vietnamese curry isn't as thick as Indian curry. Usually, there are a few extra ingredients you need to put. I think this version is a simplified, you'd need roasted grounded peanuts and taro. The taro you would prepare like the potato but it's more starchy and will thicken your soup. For peanut, you can use smooth peanut butter (1 tablespoon). You can also simmer to reduce the broth as well. Good luck.
Amato seeds oils?
Annatto.
Potatoes are not cooked enough ...
Never use green potatoes!
Nhhhbhhhhh
This looks Gteat. But Is that it, just a quarter of a tsp of curry powder? This isn't really a curry it's more like a Stew. By the way I love your voice!
Dat Nguyen Ah I see, Thank you. I will definitely try this. ☺
She marinated the chicken with 4 tsp curry !
Is there no recipe out there that doesn't call for ready mixed "curry powder?" If anyone were to go to Vietnam or India and asked for curry powder they wouldn't know what the hell it is. I know what's in "curry powder", I just prefer to make my own spice blend.
How do you make your own vietnamese curry powder? Do you know what's in it?