Adapted from Curry, Dorland Kindersley
Vietnamese curries typically use powders, rather than pastes as is common in other Southeat Asian cuisines. In our version of this mix, we toast the whole spices and grind them to a fine powder for a deep flavour.
25 minutes total: 15 minutes attended, 10 minutes unattended
Air-tight container out of direct sunlight.
44 g (servings 10 –20)