Chicken Curry with Vermicelli Noodles

Name: Chicken Curry with Vermicelli Noodles
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Vietnamese
Ingredients: 2¼ lb (1 kg) bone-in chicken, cut into bite-size pieces; 1 tsp salt, plus more to taste; 1 tsp sugar; 1 tsp chicken stock powder, plus more to taste; ½ tsp black pepper; 1 tbsp (15 ml) curry powder; 1 lb (454 g) potatoes, peeled, cut into 1-inch (2.5 cm) cubes, soaked in slightly salted water, and drained; 1 lb (454 g) sweet potatoes, peeled, cut into 1-inch (2.5 cm) cubes, soaked in slightly salted water, and drained; 1 lb (454 g) taro, peeled, cut into 1-inch (2.5 cm) cubes, soaked in slightly salted water, and drained; 1 lb (454 g) taro, peeled, cut into 1-inch (2.5 cm) cubes, soaked in slightly salted water, and drained; ¼ cup (60 ml) plus 1 tbsp (15 ml) vegetable oil, divided; 1 tbsp (10 g) minced garlic; 1 tbsp (10 g) minced shallot; 1 tbsp (6 g) minced ginger; 2 stalks lemongrass, bruised; 1 cup (235 ml) coconut milk; 6 cups (1.5 L) coconut water; 2 lb (907 g) fresh or cooked rice vermicelli noodles; 2 lb (907 g) fresh or cooked rice vermicelli noodles; 3 sprigs Asian basil; 1 cup (100 g) bean sprouts; 2 bird’s eye chili peppers, thinly sliced on the bias; ¼ cup (36 g) crushed roasted peanuts

Preparation info

Yield:
6
servings

Difficulty
Easy
Ready in
1 hr 30

Appears in

Simply Pho

By Helen Le

Published 2017

About

Lemongrass, different types of potatoes, and coconut milk are what distinguish Vietnamese chicken curry (bún cà ri gà) from other types of curries. I find that the natural sweetness of the coconut water makes the curry heartier, but you can substitute chicken broth or plain water. Feel free to use boneless chicken; just remember to reduce the cooking time.

Ingredients

Asia
Vietnam
Soup

Ingredients

Method