Main Navigation Bar

Archive | Main Dishes

Square Sticky Rice and Mung Bean Cakes (Banh Chung)

Scrumptious Tet/Lunar New Year Dish: Square Sticky Rice and Mung Bean Cakes (Banh Chung) | recipe from runawayrice.comVietnamese Lunar New Year wouldn’t be complete without these savory cakes made of a mung bean and pork filling encased in sticky rice. Often wrapped in banana leaves and artfully tied with colorful string, these hearty cakes have a distinct square shape and festive appeal. The banana leaves impart a wonderful aroma and lovely color to the rice making this cake pleasing to all the senses. The making of these cakes is a labor of love. Yes, they are time-consuming to make and there aren’t many shortcuts but, the effort is all worth it. You’ll love the artistry involved and your family and friends will surely appreciate your efforts. Give it a try friends. Happy Lunar New Year!

Notes on the Recipe, Tips and Tricks

For the card stock, I used a manila folder.

You can make the 4″ square form using cardboard or purchase a 4-inch square box from your office supply store and then cut to size.

The food mold/cutter used to make the filling should be between 3 1/2 – 3 3/4-inches. You can make one of these using cardboard or use anything close in size, like food storage containers.

When selecting banana leaves, choose sections with the spine. This will give the leaf more support and structure. When cutting the leaves with the 8-inch by 9-inch template, include the spine in the 8″ length.

When folding the banana leaves, keep the following rule in mind: For the first 2 leaves, put the shiny, darker green side facing out. This will make the cakes look prettier. For the remaining 2 leaves, have the shiny, darker green sides facing in so the lovely essence is imparted into the rice.

When making the filling squares, if the mashed mung bean is too crumbly, pop in the microwave for 30 seconds and it will be more spreadable.

Keep the filling in the freezer until you’re ready to use. When wrapping the cakes, I take out one filling piece at a time. They’re easier to work with when they are frozen.

I recommend using a fattier cut of pork in this recipe. The fat melts off during cooking and seeps into the rice making it really tasty.

Use a small spatula or butter knife to push the rice evenly to the corners. This will help to make the cake look square.

Avoid tying the string to tightly–just enough to hold everything together. Leave room for the glutinous rice to expand.

Don’t use too much weight when pressing the cakes. This will cause the sides of the cake to balloon and the cake won’t be square.

If banana leaves are difficult to find, substitute with bamboo leaves or corn husks. Optionally, you can wrap with parchment paper or foil. If you can find small amounts of banana leaves, line the parchment paper with a few pieces and this will impart the lovely banana leaf essence into the cake.

An alternative to pressure cooking is boiling on the stove. Boil using Medium Low heat for 4 hours. Make sure the cakes are completely submerged in water during the entire cooking process. Use a heavy bowl or plate to weight it down. Also, check the water levels every hour and add boiling water as needed. Never add cold water to the pot. This makes the glutinous rice hard and will ruin the cake.

After the cakes are pressed, wrap each cake with plastic wrap to prevent the banana leaves from drying out. The cakes can be kept a room temperature for 1-2 days. Refrigerate any remaining portions and enjoy within the week. Freeze the whole cakes (still wrapped in banana leaves) for up to 6 months.

Watch the video for instructions.

If you enjoyed this recipe you may also like: Sticky Rice and Mung Bean Cakes (Banh Tet) and Sticky Rice Coated with Mung Bean (Xoi Vo).


3 cups long-grained glutinous rice (also called sweet or sticky rice)
1 1/2 tsp salt
1 1/2 cups water
1 lb pork butt
2 shallots
1/2 tsp sugar
2 tsp fish sauce
1/2 tsp coarsely ground black pepper

2-16 oz packages banana leaves, cleaned

Other Materials
8-inch X 9-inch piece of card stock
4-inch X 4-inch piece of card stock
2-inch X 10-inch piece of card stock
3 3/4-inch square food mold
4-8 foot length string or twine
foil, plastic wrap


Use the 8-inch X 9-inch template to cut out 16 sheets of banana leaf. Use the 4-inch X 4-inch template to cut out 4 pieces of banana leaf. Use the 2-inch X 10-inch to cut out 8 strips of banana leaf.

Cut the pork into 1/2-inch thick slices and then cut into smaller pieces.

Peel and chop the shallots. Add the shallots into a bowl along with the sugar, fish sauce, and black pepper.  Stir together. Add the pork and combine well. Cover the bowl and then refrigerate overnight.

Wash the mung bean by swirling in a bowl of cold water and then drain the rinse water. Repeat 2 more times or until the water is mostly clear. Fill the bowl with cold water and let the beans soak overnight or for at least 8 hours.

Wash the glutinous rice by swirling in a bowl of cold water and then drain the rinse water. Repeat 2 more times or until the water is mostly clear. Fill the bowl with cold water and let the rice soak overnight or for at least 8 hours.

Rinse the mung bean one more time and then drain well. Transfer to a rice cooker. Add 1/2 tsp salt and the water. Spread out the beans into an even layer. Set to Cook. When the rice cooker switches over to the Keep Warm function, approximately 20 minutes later, mash the mung bean using a paddle spoon. Transfer the mashed mung bean onto a piece of plastic wrap and shape into an 8-inch long log. Measure and cut into 8, 1-inch pieces.

Cover the work surface with a piece of plastic wrap. Place a piece of the mashed mung bean into the food mold and spread out so it’s flat. Add 4 oz marinated pork on top of the mung bean. Add another piece of mashed mung bean on top of the pork and spread out covering the pork and filling out the mold. Remove the mold. Wrap the filling in plastic wrap. Repeat these steps to make the remaining 3 fillings. Place the filling in the freezer.

Drain the glutinous rice using a colander. Gently toss the rice to remove the remaining water. Add 1 tsp salt and combine. Divide the rice into 4 equal portions.

Fold the banana leaves (as shown in the video) and arrange in the 4-inch cardboard form. Add a heaping 1/3 cup rice. Smooth out the rice so it covers the bottom completely. Add the mung bean and pork filling. Add another heaping 1/3 cup rice. Push the rice to the sides around the filling. Tap the sides to settle the rice. Add the remaining rice and smooth out the top. Add the remaining banana leaf square on top of the rice. Fold down the leaves as you would a present. Tie the cake using the string. (See video for demonstration.) Repeat these steps to make the remaining 3 cakes.

Wrap the cakes in foil. Place the cakes into a pressure cooker.  Fill the cooker to the maximum line with boiling water. Cover with the lid. Set to High Pressure cook for 90 minutes. After the high pressure cook is completed, allow the cakes to continue cooking using the Keep Warm function for another 90 minutes.

Pour out the hot water from the cooker and fill with cold water. Let the cakes soak for 10 minutes.

Unwrap the foil and transfer the cakes to a bowl of cold water. Gently rinse the cakes and then pat dry.

Cover a baking dish with a towel and place the cakes inside. Cover the cakes with another towel. Place a cutting board on top and then place 2-4 lb bags of sugar on top. Press the cakes for 6-8 hours.

To serve, unwrap the cakes and discard the banana leaves. Cut the cake using twine. (See the video for a demonstration.)

Enjoy the Square Sticky Rice ad Mung Bean Cakes with Dried Carrot and Radish Pickles. They go together wonderfully!

Yields: 4 cakes

Scrumptious Sticky Rice Cakes with Mung Bean and Pork (Banh Chung) | recipe from

Tools I Love and Use in My Kitchen

Check out the below posts for more Lunar New Year’s dishes:

Steamed Rice Cakes and Pork Roll (Banh Day)

Jellied Pork (Thịt Đông)

Pickled Mustard Greens (Dua Cai Chua)

Chewy Sesame Peanut Candy (Keo Me Dau Phong)

Candied Orange Peels (Mut Vo Cam)

Sticky Rice Balls in Ginger Syrup (Che Troi Nuoc)

Must-Have for Lunar New Year-Square Sticky Rice and Mung Bean Cakes (Banh Chung) | recipe from
*This post contains affiliate links.*

Continue Reading

Asian-Style Stuffed Cornish Game Hens

Asian-Style Roasted Cornish Game Hens with Bean Thread Noodle Stuffing--Savory, A Tad Sweet and So Juicy!| recipe from runawayrice.comTasty Cornish game hens are marinated with a sweet and savory Asian sauce, stuffed with a bean thread noodle, pork and vegetable medley and then roasted to juicy perfection in this mouth-watering dish. Say “Goodbye” to plain and boring chicken and “Hello” to this scrumptious dish bursting with Asian flavors and eye-popping appeal. This easy-to-make dish is perfect year-round and can be the main feature for a casual, every-day meal or an elegant dining affair. Give it a try!

Notes on the Recipe, Tips and Tricks

If hens are frozen, thaw completely before using. Partially frozen hens will increase the roasting time.

The typical roasting time for a Cornish game hen weighing approximately 1 1/4 lbs is about 1 hour. Increase the roasting time accordingly if the hens weigh more. To check to make sure the meat is sufficiently cooked, cut into the leg and the juices should run clear. If juices are pink, roast for awhile longer and then check again. Using an instant-read thermometer, the meat should be 165 degrees Fahrenheit.

Be sure to remove the hens from the refrigerator at least 30 minutes before roasting to allow the meat to de-chill.

Typically one game hen is served per person but if the hens are larger, they can be split in half.

Refrigerate any uneaten amounts. Stuffed hens can be frozen for up to 3 months. To serve again, allow to thaw to room temperature and then bake at 375 degrees Fahrenheit until hot.

Watch the video for instructions.

If you enjoyed this recipe, you may also like: 5-Spice Beer Can Chicken (Ga Nuong Ngu Vi Huong), Roast Duck (Vit Quay) and Crispy Roast Pork (Thit Heo Quay).


4 Cornish game hens (approximately 1 1/4 lb each)
1/4 cup salt (for washing the hens)
4 garlic cloves (use in Marinade and Stuffing below)
1-inch knub ginger (use in Marinade below)
1 small shallot (use in Marinade and Stuffing below)
2 Tbsp butter, softened

2 1/4 Tbsp chopped shallots
1 Tbsp minced garlic
1 Tbsp minced ginger
1/4 cup soy sauce
1/4 cup plum sauce
2 Tbsp Hoisin sauce
1 Tbsp Vodka 5-Spice Marinade
or 1 tsp 5-spice powder
1/2 tsp sesame oil
1 tsp dried sweet basil
1/4 tsp ground black pepper

1.75 oz bean thread noodle
4 oz ground pork
3/4 Tbsp chopped shallots
1 tsp minced garlic
1/2 tsp fish sauce
1 small carrot
1 small celery stalk
1/4 small onion
2 oz enoki mushrooms
1/2 tsp vegetable oil
1 Tbsp oyster sauce
1/4 tsp ground black pepper


Smash the garlic cloves, remove the skin and then mince. Remove the skin from the shallot and then chop. Cut off the skin from the ginger and then mince.

In a measuring cup, add all of the Marinade ingredients and then stir together combining well.

Sprinkle the hens with salt, both front and back sides. Gently rub the salt into the skin. Wash off the salt and each hen by placing under cold running water. Rinse the inside of each bird as well. Use paper towels to dry the outside and inside of the hens completely. Trim off any visible fat and cut-off the tails.

With the breast-side up, brush generous amounts of the marinade on to the chickens. Use a small spatula to separate the skin and breast. Brush more marinade into the two pockets. Flip the hens over and apply more of the marinade to the back side. Reserve 2 Tbsp of the marinade for later.  Cover the hens with plastic wrap and let marinate in the refrigerator for at least 1 hour. For the best flavor, allow to marinate overnight.

Place the bean thread noodle into a small bowl and cover with boiling water. Let soak for 15 minutes. Drain and then toss the noodles to remove any remaining water. Cut noodles into shorter stands using scissors.

In a small bowl, combine the ground pork, chopped shallots, minced garlic, fish sauce and 1/8 tsp ground black pepper.  Allow to marinate while continuing with the next steps.

Peel the carrot and then dice. Cut the celery to the same size as the carrots. Finely chop the onion. Cut-off the root of the enoki mushrooms and discard. Cut the mushroom into thirds.

Heat a pan over Medium High heat and when hot add vegetable oil. Add the ground pork and stir-fry until it’s no longer pink, approximately 1-2 minutes. Add the carrots and cook for another 2 minutes, stirring often. Add the celery and onions, combine together and cook for another 1 minute. Add the mushrooms and bean thread noodle and toss together. Add the oyster sauce and combine. Continue stir-frying for another 2-3 minutes. Turn off the heat and add 1/8 tsp ground black pepper. Let the stuffing cool for 15 minutes.

Remove the hens from the refrigerator and let rest at room temperature for at least 30 minutes.

Preheat the oven to 400 degrees Fahrenheit.

Place one of the hens upright in a small bowl. Add 3/4 cup stuffing into the body. Use a 16-inch section of string to tie the legs together. Place the hen on a wire baking rack set inside a baking sheet. Repeat the same steps for the remaining hens. Brush on the remaining marinade.

Cover the hens with foil. Place the baking sheet into the oven and bake for 1 hour.

Check to make sure the hens are cooked by cutting into the meat and the juices should run clear or use an instant-read thermometer and it should register at least 165 degrees Fahrenheit.

Coat the hens with a generous amount of butter. Return the hens to the oven (uncovered) and bake at 425 degrees Fahrenheit for 10-15 minutes or until they are golden brown.

Remove from the oven and cover with foil. Let rest for 10 minutes to seal in the juices.

Serve with your favorite sides!

Yields: 4-6 servings

Looking for side dishes to serve with this tasty dish? Check out the following recipes:

Baked Bean Thread Noodles with Crab (Mien Xao Cua Dut Lo)
Sticky Rice Stuffing
Sautéed Summer Corn and Fresh Shrimp (Bap Xao Tom)

Tools I Love and Use in My Kitchen

Asian Flair: Roasted Cornish Game Hens with Bean Thread Noodle Stuffing--Savory, A Tad Sweet and So Juicy!| recipe from

*This post contains affiliate links.*


Continue Reading

Crab and Salted Egg Yolks Meatloaf (Cha Cua Trung Muoi)

Deliciously Savory Crab and Salted Eggs Meatloaf | recipe from runawayrice.comSavory and delicious, this dish has all the bold flavors we love–tender crab, briny eggs, springy noodles and vegetables plus it’s a cinch to make with this no-fail recipe. What can be better than a hearty meatloaf dish for those busy nights when you need a hot and tasty dish that is easy to prepare and cook? Steaming the meatloaf keeps it super-moist and requires little fussing. Give this recipe a try. It’s guaranteed to be a winner!

Notes on the Recipe, Tips and Tricks

Substitute crab for any seafood you like such as fish, shrimp, scallops, lobster, etc or use a seafood combination.

As the salted egg yolks are solid, make sure to break up into small pieces. You don’t want big chunks of the yolks in the meatloaf as it is pretty salty. Optionally, mash the yolks in a separate bowl using a fork, then add to the meatloaf mixture and combine. (Note: I only use the salted egg yolks and not the entire salted eggs. The egg whites are super-salty and that’s why I don’t add to the meatloaf mixture.) If you really love the saltiness, add 1 more salted egg yolk.

I am using a 9″ x 5″ loaf pan and the steam time is 40 minutes. The steaming time varies depending on the size of the pan used. Test for doneness by inserting a toothpick into the meatloaf and checking that it is clean.


.4 oz dried black fungus slivers (also called wood ear mushrooms)
1.8 oz bean thread noodle
1/4 small onion
3 green onions
5 large eggs
12 oz canned crab meat (drained of all liquid)
1/2 lb ground pork
2 Salted Egg Yolks
1/2 tsp minced garlic
2 tsp vegetable oil
1/2 Tbsp fish sauce
1/2 Tbsp oyster sauce
1/4 tsp ground black pepper
non-stick cooking spray


Soak the black fungus slivers and bean thread noodle in separate bowls of warm water for 10 minutes.

Rinse and drain the mushrooms and then finely chop. Drain the noodles and use scissors to cut into small pieces.

Finely chop the onion and green onions.

Separate 2 egg yolks and set aside in a small bowl for later. (This is used to brush the top of the meatloaf later.) Place the 2 egg whites into a separate bowl. Add the remaining 3 whole eggs to this bowl.

In a large bowl, add the mushrooms, noodles, onion, green onions, 5 egg whites + 3 egg yolks, crab meat, ground pork, salted egg yolks, minced garlic, vegetable oil, fish sauce, oyster sauce and ground black pepper. Combine all of the ingredients really well.

Coat a loaf pan with non-stick cooking spray. Transfer the meatloaf mixture into the greased loaf pan. Spread out the mixture evenly and smooth the top.

Fill a large steamer basin 2/3 full with water. Cover and bring to a boil over High heat.

Reduce the heat to Medium. Place the meatloaf into the steamer and steam for 40 minutes.

Brush the egg yolk mixture on top of the meatloaf. Steam for another 5 minutes or until the egg yolks are golden.

Remove from the steamer and serve while hot.

Yields: 4-6 servings

Crab and Salted Eggs Meatloaf | recipe from runawayrice.comCrab and Salted Eggs Meatloaf | recipe from

Crab and Salted Eggs Meatloaf | recipe from runawayrice.comCrab and Salted Eggs Meatloaf | recipe from

Crab and Salted Eggs Meatloaf | recipe from runawayrice.comCrab and Salted Eggs Meatloaf | recipe from
If you enjoyed this recipe, you may also like: Easy Bake Egg Meatloaf (Cha Trung)

Tools I Love and Use in My Kitchen

Crab and Salted Eggs Meatloaf (Cha Cua Trung Muoi)Crab and Salted Eggs Meatloaf | recipe from*This post contains affiliate links.*

Continue Reading

5-Spice Beef and Broccoli

Better than take-out and easy to make: 5-Spice Beef and BroccoliThis stir-fry with crunchy broccoli and tender marinated beef is a scrumptious dish that beats any restaurant version. The recipe is simple, healthy and you can make this dish in less time than it takes to order take-out. Just some fresh ingredients and pantry staples are all that’s needed to whip up this amazing dish. Give it a try!

Notes on the Recipe, Tips and Tricks

For recipe shortcuts, buy the broccoli florets already washed and trimmed and beef sliced for stir-frying.

The Vodka 5-Spice Marinade is a pantry essential so make it beforehand and have it ready for using in stir-fry dishes.

Substitute the broccoli with bok choy, squash or other sturdy greens and vegetables for more tasty options.

The broccoli should be crunchy and the beef tender so avoid overcooking. Timing is key with stir-fry dishes.

If you prefer a bit more sauce for the stir-fry, use 1/2 cup water instead of 1/4 cup when making the stir-fry sauce.

For more savory flavor, substitute the water with beef or chicken stock.


Beef and Marinade
3/4 lb beef, flank, sirloin or bottom round
1 tsp Vodka 5-Spice Marinade or 1/2 tsp 5-Spice powder
1 Tbsp soy sauce
1 Tbsp oyster sauce
1 tsp vegetable oil
1 clove garlic, chopped
1/2-inch nub fresh ginger, minced
1/8 tsp ground black pepper

Stir-Fry Sauce
1/4 cup water
1 Tbsp soy sauce
1 Tbsp oyster sauce
1/2 tsp Vodka 5-Spice Marinade or 1/4 tsp 5-Spice powder
1 tsp sugar
2 tsp corn starch
1/4 tsp red pepper flakes

1 lb broccoli florets
1 medium yellow onion
2 green onions
2 tsp vegetable oil
1 clove garlic, chopped
1/4 cup water
1/2 tsp sesame oil
1/8 tsp ground black pepper


Cut the beef into thin strips. Combine the beef with all marinade ingredients and marinate for at least 15 minutes.

Make the stir-fry sauce by combining all ingredients in a measuring cup. Set aside for now.

Cut the onion into thin strips.

Chop the green onions and set aside for now.

Heat a wok over High heat and when hot add 1 tsp vegetable oil. Add the marinated beef and quickly stir-fry for 2 minutes. Transfer to a clean plate and set aside for now.

Heat a wok over Medium High heat. Add 1 tsp vegetable oil and the chopped garlic. Stir-fry for 15 seconds. Add the onions, broccoli and water. Stir-fry for 5 minutes or until the broccoli is just tender. Add the stir-fry sauce, combine well and cook for another 2-3 minutes or until the sauce thickens slightly. Add the beef and combine well. Cook for another 1-2 minutes. Remove from the heat.

Sprinkle the stir-fry with the sesame oil and freshly ground black pepper. Just before serving, top the with chopped green onions.

Serve over hot rice.

Yields: 4 servings

5-Spice Beef and Broccoli: Cutting the Beef5-Spice Beef and Broccoli: Prepping the Vegetables5-Spice Beef and Broccoli: Preparing the Sauce5-Spice Beef and Broccoli: Stir-Frying the VeggiesDelicious and easy Stir-Fried 5-Spice Beef and Broccoli

5-Spice Beef and Broccoli-Simply amazing and healthy!If you enjoyed this recipe, you may also like: Sizzling Shaken Beef (Bo Luc Lac), Stir-Fried Beef and Potatoes (Bo Xao Khoai Tay), Stir-fried Water Spinach and Beef (Rau Muong Xao Bo), or Stir Fried Chayote and Beef (Su Su Xao Thit Bo)

Tools I Love and Use in My Kitchen

5-Spice Beef and Broccoli: Simple, Flavorful and Delicious!*This post contains affiliate links.*




Continue Reading

Vegetable Curry (Ca Ri Chay)

Easy recipe for making this hearty and delicious Vietnamese-style Vegetable Curry | recipe from runawayrice.comVegetarian’s Delight! This Vietnamese-style curry is loaded with hearty vegetables–potatoes, sweet potatoes, carrots, celery, red bell pepper and onions and cooked in a savory sauce infused with flavorful curry spices, aromatic lemongrass and creamy coconut milk. Perfectly balanced, it’s not overly rich or heavy. Whether you’re a vegetarian or just looking for a meat-free meal, this dish is guaranteed to be a palette pleaser. Enjoy!

Notes on the Recipe, Tips and Tricks

Use any vegetables you like in this recipe. (I like to use seasonal vegetables.) Feel free to substitute the root vegetables with taro root, yams, turnips, etc.

I like the potatoes and sweet potatoes cut bigger than the rest of the vegetables. They hold their shape better when cooked. With the bigger pieces, they need to be cooked longer and that’s why we don’t add all of the vegetables at the same time.

When preparing potatoes and sweet potatoes, if not cooking them right away, soak them in cool water and a bit of salt to prevent them from oxidizing and turning brown. When ready to use, rinse and drain well.

Curry powder comes in many varieties and hotness levels. Some curries are stronger than others and if this your first time cooking with a particular brand, use just half the amount and then adjust accordingly. I purchased my curry powder from my local Vietnamese grocery store. The Indian curry powders work well too, but I find they are a bit stronger.

Don’t skip the lemongrass, it adds a lovely aroma to the curry!

Substitute the coconut milk with any nut milk, cow’s milk or creamer.

The thickener made with corn starch and water can be omitted if you prefer more liquid in your curry–this is great for dipping crusty French bread or serving over rice noodles.

Watch the video below for instructions.

If you enjoyed this recipe, you may also like: Curry Lemongrass Seitan Stir Fry (Mi Can Xao Xa Ot) and Slow Cooker Chicken Curry (Ca Ri Ga)


1/2 medium yellow onion
1 lemongrass stalk
3 medium Yukon potatoes
2 medium sweet potatoes
2 large celery stalks
2 medium carrots
1 medium red bell pepper
1/2 Tbsp vegetable oil
2 Tbsp curry powder
4 cups vegetable stock
3 bay leaves
2/3 cup coconut milk
1 Tbsp soy sauce
1 tsp sugar
2 Tbsp corn starch + 3 Tbsp water


Cut off the ends and remove the skin from onion. Cut the onion half into chunks.

Trim off the end of the lemongrass and cut off a 6-inch section. Peel away the tough and dry outer layers of the lemongrass and discard. Cut the stalk in half. Using a pestle, smash the lemongrass slightly.

Chop the celery into chunks about 1/2-inch thick.

Peel the carrots and cut into chunks a little less than 1/2-inch thick.

Remove the seeds from the red bell pepper and cut into bite-sized pieces.

Remove the skin from the Yukon potatoes and cut into large chunks.

Remove the skin from the sweet potatoes and cut into chunks about the same size as the potatoes.

Heat a large pot over Medium High heat and add vegetable oil. Add the onions and lemongrass and stir-fry for 15 seconds. Add the curry powder and stir-fry for another 15 seconds. Add the potatoes and sweet potatoes and combine together. Add the vegetable stock and bay leaves and combine well. Spread out the potatoes so they are all in the liquid. Cover the pot and bring to a boil over High heat. When it comes to a boil, stir everything. Cover the pot and cook on Low heat for 10 minutes.

Add the remaining vegetables, coconut milk, soy sauce and sugar and combine together. Cover and cook on Medium heat for 10 minutes.

Combine the corn starch and water and stir until smooth. Add the thickener to the curry and gently combine. Continue cooking until the sauce thickens, approximately 3-4 minutes.

Remove the bay leaves and lemongrass and discard.

Serve the Vegetable Curry while it’s piping hot with crusty French bread, with rice or over rice noodle. Top the Vegetable Curry with freshly ground black pepper and serve with a side of lime wedges and a salt and pepper combo.

Yields: 4 servings

Hearty and delicious Vietnamese-style Vegetable Curry served with crusty French bread | recipe from runawayrice.comTools I Love and Use in My Kitchen

A must-try dish! Vietnamese-style Vegetable Curry served over rice noodle | recipe from

Looking for more vegetarian dishes? Check out these recipes:

Braised Tofu and Mushrooms (Dau Hu Kho Nam)
Tofu and Eggplant Stir-Fry (Dau Hu Xao Ca Tim) Braised Seitan and Vegetables (Mi Can Kho Chay)
Vegetarian Spring Rolls (Bi Cuon Chay)
Sweet and Sour Tofu Stir Fry (Dau Hu Xao Sot Chua Ngot)
Lemongrass Tofu and Rice Noodles (Bun Dau Hu Xao)

*This post contains affiliate links.*


Continue Reading