Cà ri gà — Vietnamese chicken curry — is a fragrant, coconut-milk-based curry that's distinctly different from Thai or Indian versions. The broth is thinner and more aromatic, infused with lemongrass, turmeric, and curry powder, with chunks of chicken and root vegetables like taro, sweet potato, or carrots. In Boston, it's the kind of dish that regulars order without looking at the menu.
Ánh Hồng Restaurant top-pick
Anh Hong's chicken curry is deeply satisfying. The broth is golden and aromatic, with visible oil from the coconut milk swirling on the surface. The chicken is fall-off-the-bone tender, and the taro and sweet potatoes are cooked until they're soft and have absorbed the curry flavor. It comes with a baguette for dipping — essential for sopping up every last drop.
Pho Le Restaurant best-value
Pho Le's version is lighter, with a thinner broth and a more pronounced lemongrass flavor. The chicken is well-cooked and the vegetables are fresh. The baguette served alongside is crusty and perfect for dipping.
Pho Basil hidden-gem
Pho Basil serves a chicken curry that's rich and creamy, with an extra dose of coconut milk. The broth is thicker than most, almost soup-like, and packed with flavor.