Chicken curry has become a specialty of the Mekong Delta, with diners flocking to try the dish in Soc Trang, a former city now part of Can Tho City in southern Vietnam. Customers usually enjoy chicken curry with white rice, and one resident of Ho Chi Minh City, Dung, makes it a point to stop for a bowl whenever he travels to the delta.
Dung has tried chicken curry in many places, but says nowhere has matched the distinctive flavor and charm of Soc Trang’s version. The city has two famous restaurants that serve chicken curry in the morning, one on Ngo Gia Tu Street and the other in an alley on Phu Loi Street.
Unique Preparation
The curry broth in Soc Trang is only lightly thickened, carrying the fragrant aroma of a carefully balanced blend of spices while remaining smooth and not overly greasy. When the dish arrives at the table, steam rises from the bowl, releasing the scent of lemongrass, chili, five-spice powder, onions, and other seasonings.
Instead of being served mainly with bread like many other curry dishes, Soc Trang chicken curry is most often enjoyed with white rice. Many diners pour all the curry broth over their rice, mixing it thoroughly so every grain absorbs the flavorful broth before eating.
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Free-Range Chicken
The two famous establishments use free-range chickens that have been raised naturally, and deboned chicken feet and deboned chicken necks stuffed with meat are usually available only for early customers or those who place orders in advance. Dung often calls one of the restaurants a day ahead to reserve his portion.
Dung describes the chicken as unforgettable, with every piece firm, slightly chewy, tender, and not fatty. The deboned chicken feet have a wonderfully crunchy texture and leave a lasting impression.
Dung has eaten deboned chicken feet before, but says those were usually from industrially raised chickens. In Soc Trang, they use free-range chickens that have been raised naturally and then carefully deboned, which Dung has only found in this region.
Popularity Beyond Local Dining
Many other visitors to Soc Trang make it a point to seek out chicken curry rice, and some customers even order an additional special portion after finishing their regular plate because they simply cannot get enough. The dish is commonly accompanied by a dipping sauce made from salt, chili, and a squeeze of lime juice, along with fresh bean sprouts, coriander, and other herbs.
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The owner of the chicken curry restaurant on Ngo Gia Tu Street, who has nearly 30 years of experience selling the dish, said the restaurant uses around 15 to 20 chickens every day, each weighing at least 2.5 kilograms. The popularity of Soc Trang chicken curry has even extended beyond local dining tables, with the restaurants now packing the dish and sending it by air to customers as far away as Hanoi.
Many Soc Trang residents also buy the curry as a gift for relatives and friends in other provinces and cities. The restaurant owner declined to reveal the details of the dish’s unique taste, saying every cook has their own special method and the ‘soul’ of Soc Trang chicken curry lies in the spice mixture, seasoning techniques, and cooking process.
The demand for Soc Trang chicken curry continues to grow.