Thanks due to the Indian as well as the Champa Kingdom influences in South Vietnam, curry has become a staple in many Vietnamese households. Often the meats chosen for curries in Vietnam vary depending on the region and family. The most common meats cooked in curry in Vietnamese cuisine are chicken, beef brisket, goat, and to an extent seafood (shrimp, squid, crab, certain fish). For curry chicken (Cari Ga), it either has a similar taste and texture to the sweet coconut laced curries of nearby Thailand. Cooked in the curry broth alongside the chicken, one can often find potatoes/cassava, onions, escallions, and garlic. Curry chicken in Vietnam is most often eaten with white rice.
*It should also be noted Vietnamese love eating lots of fresh herbs (basil, mint, coriander) and steamed vegatables with their meals.