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Podcast: The Culinary Institute of America
Episode: Vietnamese Vegetable Curry with Fried Tofu and Peanuts
Description: This Vietnamese vegetable curry is made with coconut milk, red curry paste, lemongrass, fried tofu, and eggplant. The curryβs toppings include peanuts, fried shallots, shaved raw onions, fresh herbs and a rice cracker. Executive Chef Benoit Leloup and Junior Sous Chef Hoang Long from Hotel des Arts Saigon are joined by Mai Pham from Lemon Grass Restaurant to give us a lesson in Vietnamese curry from The Albion restaurant kitchen at MGallery Hotel in Hα» ChΓ Minh in Vietnam.
Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia