Using Herbs and Spices

Vietnamese Recipes & Cuisines (Vegetables)

Vegetarian Curry Recipe

Variations of this fiery, flavorsome vegetarian curry can be found all over southern Vietnam. A favorite with the Buddhist monks and often sold from countryside stalls, it can be served with plain rice or noodles, or chunks of crusty bread. Vegetarian curry should be fiery, almost dominated by the chili. In Vietnam it is often eaten for breakfast as a sustaining dish to set you up for the day, but it also a great pick-me-up at any time of day.

Ingredients : Makes 4

30 ml

2

2 stalks

3-4

4 cm

2-3

115 g

1

10 ml

15 ml

10 ml

5 ml

15 ml

5-10 ml

115 g

75 g

150 ml

1/4 teaspoon

2 tablespoons

2 tablespoons

Vegetable oil

Onions, roughly chopped

Lemon grass, roughly chopped and bruised

Green Thai chilies, seeded and finely sliced

Galangal or fresh root ginger, peeled and chopped

Carrots, peeled, halved lengthways and sliced

Long green beans

Lime, rind grated

Soy sauce

Rice vinegar

Nuoc mam

Black peppercorns crushed with a mortar and pestle

Sugar

Ground turmeric

Canned bamboo shoots

Spinach, steamed and roughly chopped

Coconut milk

Salt

Chopped fresh coriander (cilantro) leaves, for garnishing

Chopped fresh mint leaves, for garnishing

 

Method :
  • Heat a wok or heavy pan and add the oil.

  • Once hot, stir in the onions, lemon grass, chilies and galangal or ginger.

  • Add the carrots and beans with lime rind and cook for 1-2 minutes.

  • Stir in the soy sauce, rice vinegar and nuoc mam.

  • Add the crushed peppercorns, sugar and turmeric.

  • Stir in the bamboo shoots and the spinach.

  • Pour in the coconut milk and blend the mixture together.

  • Cook for about 10 minutes, then season with salt.

  • Serve hot, garnished with fresh coriander and mint.

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