• Home
  • About
  • Noodle Tutorials
  • Resources
    • Noodle Resources
    • Blogging Resources
    • Dubai Resources

Ginger and Scotch

Learn to Make Asian Noodles at Home. Create, Bond, Transform.

How to Make Vietnamese Curry Powder From Scratch

Sun, Nov 13, 2011 | 24 Comments

posted in: Favorites, Recipes, Vietnamese recipes | tagged as: TOS

This post may contain affiliate links where, at no additional cost to you, we receive a small commission when products are purchased through links on our blog. Any money earned from commission helps keep this website sustainable.
  • 74
  • 17
Jump to Recipe Print Recipe
How to Make Your Own Homemade Vietnamese Curry Powder

Make your own blend of Vietnamese curry powder from scratch instead of using store-bought or if you don’t have access to a specialty Asian market.

Homemade Vietnamese Curry Powder

Homemade Vietnamese Curry Powder

Before any other curry touched my lips, there was Vietnamese curry. It was, and still is, a staple at my mom’s house.

Coconut- and tomato-based, thickened by starchy potatoes, I prefer my Viet curry not too soupy-thin yet not too stewy-thick. Like all curries and stews, it’s better the next day. Click here for the recipe to my Vietnamese chicken curry.

For the recipe on homemade Vietnamese curry powder, keep reading…

Vietnamese Chicken Curry with Carrots, Potatoes and Taro

Vietnamese Chicken Curry with Carrots, Potatoes and Taro

Until recently, I’ve been making my Vietnamese chicken curry with store-bought Vietnamese curry powder from Vietnam. But as I got down to my last curry packet, I resolved to grind my own spices and make my own blend.

I used to be unfamiliar and confused at all the different kinds of spices. Words like cardamon, fennel, and turmeric were all Greek to me. Especially fenugreek (hah!). But living in Dubai for the last four years and frequenting the spice counters weekly have helped me learn the different spices and their smells and tastes.

Making Homemade Vietnamese Curry Powder From Scratch

To start devising my own Viet spice mix, I first used Google to translate the Vietnamese ingredients in the back of my final curry packet. I don’t know why I didn’t go straight to Vianco, the manufacturer’s website, because I later discovered that all the ingredients were listed there in English.

Vietnamese Curry Powder from Vietnam

Vietnamese Curry Powder from Vietnam

I happened to have every ingredient on the list except for annatto so off I went in search of that in Dubai. I did not find annatto seeds but I was able to find annatto powder (Dubai folks: I have seen it in Geant, Carrefour, and WestZone under the brand Mama Sita).

Sniffing, mixing, grinding, and more sniffing along the way, I experimented with 10 different spice combinations before arriving at the current recipe.

I love using my Cuisinart spice grinder to grind the whole spices for this homemade Vietnamese curry powder. It’s awesome because (1) it comes with two stainless steel bowls so you can designate one for coffee and one for spices (so as not to contaminate the taste); (2) the bowls come with lids so you can store unused portions of the spices; and (3) the stainless steel bowls and lids are dishwasher safe for easy cleaning.

The Taste Test

For the taste test, I made three pots of curries – each identical in ingredients except for the spice powder used:

  • Pot 1 – I used my last final packet of Vianco’s Indian Chef curry powder;
  • Pot 2 – I used my own homemade spice blend;
  • Pot 3 – I used a Madras curry powder because most Vietnamese curries suggest substituting Madras if Vietnamese curry powder is not available.

All three pots of curries tasted very good but it was quite obvious from a side-by-side comparison that the Madras curry was very different. Not bad in any way, just different due to different spice combinations and ratios.

Homemade Vietnamese curry Powder From Scratch

Homemade Vietnamese curry Powder From Scratch

Scotch, as chief taste-tester in our household, and having tried both my mom’s and my version of Vietnamese curry, had to sample all three pots of curry in a blind taste-test. He actually picked my own spice blend to be his favorite of the three – yay husband!

Personally, I like my own blend the best because with each batch, I think my nose may have led me to create a spice mix tailored to my own taste. I hope you get a chance to try this and let me know what you think.

If you like Vietnamese spring rolls, you can also use this Vietnamese curry powder recipe to make Chicken Curry Spring Rolls.

And all the spice blending experiments that didn’t quite measure up?

Reject Curry Powder

I combined them all into a container to be used for future curry-surprise dishes :).

*     *     *     *     *

Also check out my other Vietnamese recipes:

  • Vietnamese Pho (Beef Noodle Soup)
  • Vietnamese Chicken Curry (Cà Ri Gà)
  • Vietnamese Sweet and Sour Soup
  • Vietnamese Beef Sate with Egg Noodles (Mì Bò Sa Tế)
Homemade Vietnamese Curry Powder From Scracth

Homemade Vietnamese Curry Powder From Scratch

Course: spices
Cuisine: Vietnamese
Prep Time: 5 minutes
Cook Time: 1 minute
Total Time: 6 minutes
Calories: 154 kcal
Author: Ginger and Scotch

Make your own blend of Vietnamese curry powder from scratch instead of using store-bought or if you don't have access to a specialty Asian market.

Print

Ingredients

  • 4 bay leaves
  • 8 whole cloves
  • 1 teaspoon coriander seeds (or 1/2 teaspoon ground)
  • 2 teaspoon cumin seeds (or 1 teaspoon ground)
  • 1 teaspoon fennel seeds
  • 4 star anise
  • 1 teaspoon annatto powder
  • 1/2 teaspoon cayenne pepper (or to taste)
  • 1 teaspoon garlic powder
  • 1 teaspoon ground nutmeg
  • 2 teaspoon ground cinnamon
  • 3 tablespoons ground turmeric

Instructions

  1. Heat a non-stick pan over medium heat.
  2. Toast whole spices for 30-45 seconds by placing them in the hot pan and occasionally shake the pan or stir the spices with a wooden spoon or chopsticks to prevent them from burning.
  3. Place whole spices in an electric spice/coffee grinder and grind to a fine powder.
  4. Add the powdered spices to the grinder and pulse for a few seconds to mix well.
  5. Store in airtight container away from direct sunlight.

Recipe Notes

  • Makes about 1/2 cup of curry powder.
  • Nutrition information based on 1/2 cup of curry powder
  • This is my recommended electric spice grinder from Cuisinart.
Nutrition Facts
Homemade Vietnamese Curry Powder From Scratch
Amount Per Serving
Calories 154 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g5%
Sodium 25mg1%
Potassium 695mg20%
Carbohydrates 27g9%
Fiber 10g40%
Sugar 1g1%
Protein 4g8%
Vitamin A 465IU9%
Vitamin C 6.3mg8%
Calcium 190mg19%
Iron 14mg78%
* Percent Daily Values are based on a 2000 calorie diet.


Quick Start Guide to Making Homemade Noodles

Download my FREE quick-start guide and enjoy fresh noodles for lunch or dinner today!

You'll also receive new tutorials, tips and tricks for making Asian noodles at home.


We hate spam and will never share your email.

About Sandy

I’m Sandy (aka “Ginger”), married to “Scotch” (not his real name).
 
I believe that it’s not just noodles we are creating, but memories, traditions, and a sense of pride.
  
I believe in slowing down, relishing time spent with our children and loved ones, and bonding through shared noodle-making experiences.  Read more...

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Mir says

    Sun, Oct 4, 2020 at 3:45 pm

    Thank you so much for your recipe. I have been grinding my own spices for years. After having had the privilege of living in India for a short time I have really stepped up my game in trying to use authentic spice/ingredients when cooking. It can be a challenge but the final results are so satisfying.

    Reply
  2. Julian says

    Sat, Sep 26, 2020 at 1:46 pm

    thanks for this content. I am making a Vietnamese Pork Curry, I’ve slow cooked shoulder abuot 70% first then made the curry. Added Ginger, Lemongrass, Garlic, I’ve used Madras as I couldn’t find the correct product in the supermarket. Strangely having found this post via a search for the curry powder, I am enjoying a wee dram of Islay Malt, and my Grandad was a Scot.

    Reply
  3. Steven says

    Sun, May 10, 2020 at 7:43 pm

    Hi Sandy! I noticed another site copying this same recipe except for the turmeric. That copycat recipe calls for only 3 TSP of turmeric. Your recipe calls for 3 TBSP of turmeric while the other spices add up to about 3 TBSP (approximately 9-10 TSP). That seems like an excessive amount but I’m guessing it wasn’t a typo.

    Reply
    • Sandy says

      Mon, May 11, 2020 at 4:04 am

      Hi Steven,

      Thank you for letting me know.

      Yes, there seems to be a couple sites copying my recipe that took me months to develop. It is very frustrating. I have asked to be credited but my comments just get deleted. One copycat is a celebrity chef (who specializes in Indian recipes) that has even published my recipe on his cookbook and when I called him out on it he put the blame on his “research team”. So disappointing.

      My only hope is that people will recognize my recipe as the original and authentic one and as a result share it so that more people will know about it and learn about Vietnamese curry and cuisine.

      Happy eating!
      Sandy

      Reply
  4. Renee says

    Sun, Mar 13, 2016 at 3:37 am

    I love creating homemade spice blends. They always end up tasting so much better than prepackaged. I agree that some flavors on their own might not be great (smoked paprika) but when used in the right capacity (BBQ chicken) it really takes food to the next level. Thanks for sharing!

    Reply
  5. Bella B (xoxoBella) says

    Sun, Mar 13, 2016 at 3:10 am

    I need to learn more about blending my own spices.

    Reply
  6. Peter @ Feed Your Soul Too says

    Sun, Mar 13, 2016 at 12:53 am

    Absolutely love this post. I love curries and making my own spices. I have never made anything Vietnamese style and that is going to change NOW.

    Reply
  7. sue|theviewfromgreatisland says

    Sun, Mar 13, 2016 at 12:32 am

    How exciting, I never knew that there was such a thing, and I just happen to have ALL the ingredients in my spice cabinet!

    Reply
  8. Carole says

    Wed, Nov 4, 2015 at 6:30 am

    I made a batch of this for a vietnamese coconut curry recipe that referenced yourmwebsite and Vietnamese Curry Powder. My question is How do I make the cocnut curry sweeter like some of the restaurants? I’ve read that some say to add a little Palm Sugar. It was fun collecting, cooking, grinding and mixing all the spices! Thanks!

    Reply
    • ginger says

      Thu, Nov 5, 2015 at 9:07 am

      I don’t know what other people use to sweeten their curries but I my mom uses plain old granulated sugar. Sometimes, if she has it at hand, she will add Longevity Brand Sweetened Condensed Milk (a Vietnamese product popular in Vietnamese desserts and Vietnamese coffee).

      However, I believe that Palm Sugar is supposed to be a healthier alternative to granulated sugar because it is less processed. Don’t quote me on this though!

      Reply
  9. Tania says

    Mon, Sep 21, 2015 at 9:14 pm

    Thanks for this! I’ve been longing for a real Vietnamese curry powder and it’s hard to get where I am.

    Reply
  10. Aashika says

    Sun, Jun 8, 2014 at 4:40 am

    Hi where can I buy vietnemese curry powder in dubai. ? Any idea? Tks

    Reply
    • ginger says

      Tue, Jun 10, 2014 at 5:43 pm

      If I knew, I wouldn’t have to make my own 😉

      Reply
  11. Maree says

    Tue, Jan 28, 2014 at 9:00 am

    Definitely on my list to try! Love fiddling with spices.

    Reply
  12. presa1200 says

    Sat, Oct 12, 2013 at 4:18 pm

    The taste of Indian curry is too strong that is why i prefer asian curries because they mixed with fresh herbs.

    Reply
  13. Papa beaux-naire says

    Sun, Jan 27, 2013 at 7:58 pm

    Thank you for your curry tutorial! It has inspired me to experiment and create my own curries!

    Reply
  14. Debs @ DKC says

    Mon, May 28, 2012 at 7:02 pm

    Hi Ginger, thanks so much for your prompt reply.

    I did get nervouse about using the 3 tbs so I used just 2. I have previously wondered if it were for the colouring and when I added to 2 tbs, there was a definite colour there so decided to leave it at that.

    Unfortunately I did not make it for curry but to try singapore noodles as I just can’t get the flavour right with indian curry powder as most people use. Unfortunately, this did not work for the noodles.

    But, the flavours were good and I can imagine in a curry this spice mix would be amazing so will be making that soon.

    Thanks again,

    Debs, x

    Reply
  15. Debs @ DKC says

    Sat, May 26, 2012 at 8:21 pm

    Hi Ginger, I’m making this tomorrow, 3 tablespoons of turmeric seems a lot. Sorry to question you, but should this read 3 teaspoons?

    Reply
    • ginger says

      Sat, May 26, 2012 at 9:40 pm

      Hi Debs,

      I used 3 tablespoons in my recipe to obtain the right coloring for the curry but I didn’t think my turmeric was very strong. I’ve noticed that spices can vary in strength (taste and color-wise) based on how long they’ve been kept and also the brand.

      The recipe has room for customization as well so if you think 3 teaspoons is sufficient for the turmeric that you have, then use that for now and then adjust for the next time.

      Please let me know how it goes 🙂

      Reply
  16. Thanh @ eat, little says

    Tue, Nov 22, 2011 at 6:08 pm

    How wonderful that you experimented and came up with a spice blend that you think is better than the store-bought Viet curry powder! I would be very interested to try your recipe. Even though I can find Viet curry powder at one of the Asian grocers where I live (in Zurich), there is something about a homemade spice blend 🙂

    Btw, did you use fresh or dried bay leaves?

    Reply
  17. Felicia says

    Wed, Nov 16, 2011 at 6:41 am

    I love the look of that curry, and I admire your intrepid work in back-engineering the curry powder recipe. I'm looking forward to seeing your recipe for the curry stew itself!

    Reply
  18. Debs @ DKC says

    Tue, Nov 15, 2011 at 12:03 am

    I'm really looking forward to trying this, if only to use in singapore noodles initally, thanks for sharing. Now, where to buy annatto powder in spain!!!

    Reply
  19. Dana At Cooking At C says

    Mon, Nov 14, 2011 at 9:02 pm

    "Future curry surprise" dishes – lol!

    I'm greek and I make my own gyros seasoning – which I also use for lamb-burgers. I tries the greek seasoning from Penzey's, but I was happy when my husband liked the blend I make better.

    Thanks for sharing your recipe!

    Reply
  20. Sally - My Custard P says

    Mon, Nov 14, 2011 at 1:28 pm

    So sorry I didn't join in this – really intended to but we're on a vegetarian month and all Vietnamese recipes included tofu (family can't abide). Your idea of a spice mix was inspired. Can't wait to see the round-up. Maybe I'll find something my fussy family will like there!

    Reply

About Me

Homemade Chinese Noodles From ScratchI’m Sandy (aka “Ginger”), married to “Scotch” (yes, he’s Scottish).

I believe that it’s not just noodles we are creating, but memories, traditions, and a sense of pride.

I believe in slowing down, relishing time spent with our children and loved ones, and bonding through shared noodle-making experiences.  Read more…

Dowload my
FREE GUIDE

Quick Start Guide to Making Homemade Noodles

You'll also receive new tutorials, tips and tricks for making Asian noodles at home.

We hate spam and will never share your email.

5 Unique Gift Ideas for Pasta and Noodle Lovers


10 Best Books for Ramen Lovers


Amazon Prime UAE
 
 

Follow Ginger and Scotch:

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Subscribe To Blog Updates

Quick Start Guide to Making Homemade Noodles

Subscribe and Get New Noodle Tutorials Delivered to Your Email

And you'll also receive my FREE quick-start guide: "5 Easy Steps to Homemade Noodles in Just 30 Minutes"

We hate spam and will never share your email.

Archives by Date

Archives by Category

Copyright © 2007-2021 · Ginger and Scotch · All rights reserved · RSS · Privacy Policy · Contact Us
Blog built with Genesis Framework | Theme by Restored 316 | Logo Art by Freepik

Copyright © 2021 · Tasteful Theme on Genesis Framework · WordPress · Log in

One Sec...Before You Go! 

Quick Start Guide to Making Homemade Noodles

Download my FREE quick-start guide:
"5 Easy Steps to Homemade Noodles in Just 30 Minutes" and enjoy fresh noodles for lunch or dinner today.

You'll also receive new tutorials, tips and tricks for making Asian noodles at home.

{We hate spam and will never share your email.}

x