This authentic Southern Vietnamese dish, Ech Nau Ca-Ri, transforms tender frog legs into a luxurious meal with a complex, aromatic profile. The base is built from fresh lemongrass, fiery red chilies, and a blend of curry paste and powder, creating a vibrant sauce that is both spicy and deeply savory. Enriched with coconut milk and fish sauce, the curry achieves a perfect balance of heat, sweetness, and umami. The addition of cellophane noodles absorbs the flavorful broth, adding a pleasant chewy texture. Ideal for a special family dinner or for adventurous foodies exploring Southeast Asian cuisine, this recipe delivers restaurant-quality flavor with home-cooked comfort. Serve it hot over steamed rice or with crispy French bread for dipping.
Ech Nau Ca-Ri (Curried Frogs Legs
Description
This authentic Southern Vietnamese dish, Ech Nau Ca-Ri, transforms tender frog legs into a luxurious meal with a complex, aromatic profile. The base is built from fresh lemongrass, fiery red chilies, and a blend of curry paste and powder, creating a vibrant sauce that is both spicy and deeply savory. Enriched with coconut milk and fish sauce, the curry achieves a perfect balance of heat, sweetness, and umami. The addition of cellophane noodles absorbs the flavorful broth, adding a pleasant chewy texture. Ideal for a special family dinner or for adventurous foodies exploring Southeast Asian cuisine, this recipe delivers restaurant-quality flavor with home-cooked comfort. Serve it hot over steamed rice or with crispy French bread for dipping.Ingredients
Directions
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Cut the frog legs into bite-size pieces, rinse thoroughly with cold water to remove any chipped bones, pat dry, and refrigerate.
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If using fresh lemongrass, discard the outer leaves and tough upper half, then thinly slice and finely chop the tender lower stalk.
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If using dried lemongrass, soak it in warm water for 1 hour, then drain and finely chop.
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In a blender, combine the chopped lemongrass, red chilies, shallots, garlic, sugar, curry paste, curry powder, salt, and 1 tablespoon of fish sauce.
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Process the mixture until it forms a very fine, smooth paste.
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Rub the curry paste generously over the frog leg pieces, cover, and refrigerate for 30 minutes to marinate.
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Meanwhile, soak the cellophane noodles in warm water for 30 minutes, then drain and cut into 2-inch sections.
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Heat vegetable oil in a saucepan over moderate heat and sauté the chopped onion until translucent.
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Add the marinated frog legs to the pan and brown well on all sides, about 3 minutes.
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Pour in the chicken broth, bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
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Uncover the pan and stir in the coconut milk, remaining fish sauce, and cornstarch diluted in 1 tablespoon of cold water.
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Cook, stirring frequently, until the sauce thickens, about 15 minutes.
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Add the prepared cellophane noodles to the curry and bring the mixture to a gentle boil.
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Remove from heat, sprinkle with fresh ground black pepper, and garnish with coriander sprigs.
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Serve immediately with steamed rice, French bread, or rice noodles.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 202.8kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 1.1mg1%
- Total Carbohydrate 52.6g18%
- Dietary Fiber 0.8g4%
- Sugars 50.7g
- Protein 0.3g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
