The Curry Guy

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Pork Lettuce Wraps

3 days ago | greatcurryrecipes.net | Dan Toombs

Few dishes capture that magic of simple Asian cooking like these pork lettuce wraps. They’re light but satisfying, healthy yet delicious and bursting with the salty-sweet-savour-spicy flavours that make them so irresistible. There are many versions of these pork lettuce wraps but this recipe will get you an amazing, quick and easy meal that is mouthwateringly tasty.
Nuoc Cham

3 days ago | greatcurryrecipes.net | Dan Toombs

If you’ve ever sat down to a Vietnamese meal and wondered what that tangy, salty, slightly sweet and spicy sauce was that tied everything together—congratulations. You’ve met nuoc cham. This simple yet incredibly complex dipping sauce is a cornerstone of Vietnamese cuisine and in this post I'm going to show you how easy it is to make at home. At its core, nuoc cham (nước chấm) means “dipping sauce” in Vietnamese, and it refers to a category of sauces.
Thit Kho - Vietnamese Braised Pork and Egg

6 days ago | greatcurryrecipes.net | Dan Toombs

There’s something unmistakably comforting about a dish that simmers low and slow, filling your kitchen with deep, rich aromas. In Vietnamese homes, one dish captures this essence of warmth and tradition more than most: Thit Kho Tàu—caramelized pork belly braised with eggs in coconut water. Sweet, savory, and melt-in-your-mouth tender, this is one you have to try soon and I'm going to show you how it's done in this post.
Boiled Basmati Rice

1 week ago | greatcurryrecipes.net | Dan Toombs

You know what makes or breaks a curry night at home? Rice. Doesn’t matter if you’ve nailed the perfect tikka, simmered a flawless chicken chasni, or tandoor-grilled your heart out… if the Basmati rice is soggy or clumpy, the whole plate takes a hit. That’s why today I’m showing you how to make perfect boiled Basmati rice. When you make this recipe following my instructions, you will get light, separate grains that are deliciously fragrant. This is the perfect side for serving with any curry.
Pork Banh Mi

3 weeks ago | greatcurryrecipes.net | Dan Toombs

If you’ve ever strolled down the bustling streets of Hanoi or Ho Chi Minh City, chances are you’ve come across a bánh mì stall selling pork banh mi. The smell alone will stop you in your tracks—grilled pork, pickled veg, fresh herbs, crusty bread—it’s to die for! Now here’s the good news... you don’t need to fly to Vietnam to get your hands on a proper pork bánh mì. I’ve been wanting to post this recipe since my last trip to Vietnam and today I'm going to show you my version.
Vietnamese Summer Rolls

1 month ago | greatcurryrecipes.net | Dan Toombs

When you think of Vietnamese food, the first thing that comes to mind is usually pho or bánh mì. But if you ask me, the unsung hero of Vietnamese cuisine has to be their play on summer rolls. They’re light, fresh, packed with crisp vegetables, fragrant herbs, and juicy protein—all wrapped up in delicate rice paper and served with a punchy dipping sauce. I’ve made these dozens of ways over the years—filled with prawns, grilled pork, tofu, even leftover roast chicken—and they never disappoint.
Tofu Banh Mi

1 month ago | greatcurryrecipes.net | Dan Toombs

If you think tofu can’t be exciting, think again. Done right, tofu’s an absolute flavour sponge. When I tried my first tofu banh mi in Hoi An, I was pleasantly surprised and ordered a couple more while travelling around Vietnam. We’re talking crispy, golden tofu slices, layered with tangy pickled veg, creamy mayonnaise, fresh herbs, and fiery chillies, all tucked into a crusty baguette. I’ve had my fair share of bánh mìs... meaty, spicy, rich, and everything in between.
Vietnamese Pickled Carrots and Daikon - Đồ Chua

1 month ago | greatcurryrecipes.net | Dan Toombs

A tangy, crunchy essential for bánh mì, rice bowls and everything in between. Give this Vietnamese pickled carrots and daikon a try. There are a few ingredients that instantly brighten a dish—and Đồ Chua, the Vietnamese sweet-sour pickled carrot and daikon mix, is one of them. If you’ve ever bitten into a proper bánh mì sandwich, you’ve already tasted it: crunchy, sharp, a little sweet, and totally refreshing. This stuff is incredible.
Thai Peanut Sauce

1 month ago | greatcurryrecipes.net | Dan Toombs

Dip it. Drizzle it. Spoon it straight from the bowl. Thai peanut sauce is how you take your meals to the next level. There are sauces you make once, and then there are sauces you start putting on everything and Thai peanut sauce is definitely in the latter group. It’s creamy, spicy, tangy and sweet. It hits every taste bud and then some. And once you’ve made it from scratch, you’ll never want to settle for the shop-bought stuff again.
Honey Roasted Chicken

2 months ago | greatcurryrecipes.net | Dan Toombs

What is Indirect Cooking on a barbecue? Indirect cooking is a process where you place all your charcoal on one side of your barbecue and leave the other side without any coals. Light the charcoal and cover the top to create an oven-like environment. When your barbecue is up to the correct heat, place your poussin on the side without any charcoal to roast just as they would in an oven. How do you make the onion paste in the recipe?