Japanese Curry Rice Recipe: Homemade Curry in HCMC

Have you ever missed the nostalgic aroma of curry since moving to Ho Chi Minh City? Curry rice, a staple of Japanese home cooking, is easy to make abroad as long as you have store-bought curry roux. This article explains how to make curry rice tailored to the ingredients available in HCMC, broken down into 7 parts.

1. Why Make Curry Rice in HCMC

Curry rice is arguably Japan's national dish. Loved by both children and adults, and easy to make in large batches, it is the perfect meal for a busy expat lifestyle.

Easy to prepare With store-bought curry roux, there is no need to source spices from scratch. Simply cut the vegetables, simmer, and dissolve the roux for an authentic flavor. Even first-time cooks can make this dish without much trouble.

Makes a large batch and tastes even better the next day Curry can be cooked in a large pot all at once, providing meals for 2 to 3 days. The flavors meld together overnight, making it even more delicious.

Pairs well with HCMC ingredients Potatoes, carrots, and onions, the basic curry ingredients, are readily available fresh and inexpensive at local markets in HCMC. Beef, pork, and chicken are also widely available.

2. How to Choose Curry Roux

When making Japanese curry rice in HCMC, the most important ingredient is the curry roux.

Recommended curry roux brands

House Vermont Curry Characterized by a mild sweetness from apple and honey, this is popular among families with children. Medium spicy is the most versatile, and many people mix it with mild to adjust the heat level.

House Java Curry A spicier, more robust flavor designed for adults. Recommended for those who enjoy heat or want a more authentic spice experience.

S&B Golden Curry Known for its smooth roux that dissolves easily, making it nearly foolproof.

Buy curry roux on Farmi

With the Farmi app, you can search in Japanese and place orders, with refrigerated delivery in as fast as 1 hour. In addition to curry roux, you can also order side dishes like fukujinzuke (pickled relish) and rakkyo (pickled shallots).

3. Ingredients and Portions (4 to 5 servings)

Basic ingredients

• Curry roux: 1 box (approx. 200g, using half for 8 to 10 servings)
• Thinly sliced beef (or pork or chicken thigh): 300g
• Potatoes: 3 medium (cut into bite-sized pieces)
• Carrot: 1 medium (roughly chopped)
• Onion: 1 large (thinly sliced)
• Water: 700ml
• Cooking oil: 1 tablespoon
• Cooked rice: enough for the number of servings

Optional secret seasonings

• Grated garlic: 1 teaspoon
• Grated ginger: 1 teaspoon
• Worcestershire sauce: 1 tablespoon
• Honey: 1 teaspoon (added at the end)

HCMC ingredient variations

Consider adding ingredients available at local Vietnamese markets for a unique twist.

• Pumpkin (Vietnamese-grown): Substitute for potatoes to add natural sweetness
• Eggplant: Slice thinly and deep-fry, then use as a topping for added texture
• Okra: Add at the end for a pop of color

4. Basic Recipe (Step by Step)

Step 1: Cut the ingredients

Cut the potatoes into bite-sized pieces and soak in water to remove the starch. Roughly chop the carrots and thinly slice the onions. Cut the meat into easy-to-eat pieces.

Step 2: Saute the meat and vegetables

Heat cooking oil in a large pot and saute the onions over medium heat for about 5 minutes. When the onions turn translucent, add the meat and cook until it changes color. Then add the carrots and potatoes and saute for about 2 minutes until everything is coated in oil.

Step 3: Add water and simmer

Add 700ml of water and bring to a boil over high heat. Once boiling, carefully skim off the foam, cover with a lid, and simmer over low heat for about 20 minutes. The vegetables are done when a skewer slides through a potato easily.

Step 4: Dissolve the curry roux

Be sure to turn off the heat first before adding the curry roux. If you add the roux while the pot is still on the stove, it may not dissolve completely and form lumps. After adding the roux, stir slowly until it is completely dissolved.

Step 5: Simmer until thickened

Return to low heat and simmer for about 10 minutes, stirring occasionally from the bottom to prevent burning. The curry is done when it has thickened. If you want to add secret seasonings, add them at this stage.

Step 6: Plate and serve

Mound rice on one side of the plate and pour the curry on the other side. Serving with fukujinzuke (pickled relish) or rakkyo (pickled shallots) adds an authentic look and taste.

5. Storage Tips for Tropical Climates

In the heat and humidity of HCMC, special care is needed when storing curry.

Never leave at room temperature

In Japan, people often say that overnight curry tastes better, but leaving curry in the pot at room temperature in HCMC's climate is dangerous. Clostridium perfringens bacteria thrive at the bottom of pots where there is little oxygen, and they are resistant to heat even when reheated.

Golden rules of storage

• Cool down immediately after cooking: Place the entire pot in a sink or bowl filled with water to cool rapidly
• Refrigerate within 2 hours: Once cooled, transfer to storage containers and place in the refrigerator
• Use within 2 days of refrigeration: When reheating, bring the entire pot to a full boil
• If freezing: Potatoes become mushy when frozen, so remove them or mash them first. Frozen curry keeps for about 2 weeks

Reheating tips

When reheating refrigerated curry, add a small amount of water and heat slowly over low heat. Curry burns easily, so be sure to stir thoroughly from the bottom. If using a microwave, remove and stir halfway through for even heating.

6. Curry Rice Variation Recipes

You can enjoy various dishes using leftover curry.

Curry udon

Thin leftover curry with mentsuyu (Japanese noodle broth) and water, then pour over cooked udon noodles. Sprinkle with green onions for a satisfying meal. Using mentsuyu from Farmi adds dashi flavor for a more authentic Japanese taste.

Curry doria (baked rice gratin)

Spread rice in an oven-safe dish, top with curry and melting cheese, then bake in an oven or toaster oven. It is done when the cheese melts and turns golden brown.

Dry curry style

Stir-fry rice and leftover curry together in a frying pan until the moisture evaporates. Top with a fried egg for a cafe-style one-plate meal.

Curry bread toast

Spread curry on bread, top with cheese, and toast until golden. A quick and easy variation perfect for breakfast.

7. Frequently Asked Questions

Q1. How long does curry roux last after opening? Store unused portions in a resealable bag and keep in the refrigerator. In HCMC's hot and humid climate, roux left at room temperature may melt. Use within 1 month after opening.

Q2. Can I make good curry with Vietnamese beef? Yes, beef from local Vietnamese markets works perfectly well. If thinly sliced beef is hard to find, buy a block of meat, cut it into bite-sized pieces, and extend the simmering time to about 30 minutes. Chicken thigh and pork also produce equally delicious results.

Q3. How can I adjust the spice level for children? Use mild curry roux, or mix mild and medium in a 50/50 ratio for a child-friendly heat level. Adding a small amount of honey or milk at the end is also effective. Adults who want more heat can add curry powder or chili powder to their individual portions.

Q4. What changes when using a pressure cooker? With a pressure cooker, the simmering time in Step 3 can be reduced to 5 minutes under pressure. The meat and vegetables will become even more tender. The steps for dissolving the roux after releasing the pressure remain the same.

Summary: Bring That Taste to Your Table in HCMC

With store-bought curry roux and ingredients available in HCMC, you can recreate the same flavor as a Japanese home kitchen. While special care is needed for storage in tropical climates, following the basics will keep you safe. Cook a large batch on the weekend and use it for weekday dinners for a reliable ally in your busy expat life.

Download the Farmi app to receive curry roux and Japanese seasonings in as fast as 1 hour.

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• Essential seasonings for Japanese cuisine
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Note: This article and some images were created with the assistance of AI (artificial intelligence) and reviewed by the editorial team before publication.