There are all sorts of curries out there - whether studded with chicken, beef, shrimp or swimming only with veggies. But what caught my eye on Nam Phuong’s menu was the more unusual cari de, curried goat.
This stew settles my fix for everything I love about a good Vietnamese curry: the silky texture and heady scent of coconut milk, the subtle citrus from lemongrass and the bright, clean flavors of fresh basil and cilantro. Thanks to some slow braising, the cheap cuts of goat meat fall off the bones and don’t taste the least big gamey. Add hot steamed rice or vermicelli rice noodles and it's a satisfying, filling dish with the sure promise of leftovers because the portion is that large.