Chicken curry becomes Mekong Delta specialty that keeps diners coming back

“Tomorrow, I’m heading to Soc Trang. Remember to tell the restaurant to save me a plate of chicken curry with deboned chicken feet.”

That was the message from Dung, a resident of Ho Chi Minh City.

Almost every time he has a chance to travel to the delta, especially the former Soc Trang City, he makes sure to stop for a bowl of chicken curry, a dish he has long craved.

In Soc Trang, there are two famous restaurants that serve chicken curry in the morning.

One is located on Ngo Gia Tu Street, while the other sits in an alley on Phu Loi Street.

A serving costs around VND60,000 (US$2.3).

The restaurants open at 6:00 am and continue selling until the food runs out, usually no later than 10:00 am.

Besides chicken curry, the two restaurants also offer beef stew.

Dung shared that he has tried chicken curry in many places, but nowhere has matched the distinctive flavor and charm of Soc Trang’s version.

What makes Soc Trang’s chicken curry stand out is its unique preparation.

Unlike many versions elsewhere, the curry broth here is only lightly thickened.

It carries 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.

The aroma alone is enough to awaken the appetite.

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.

At the two famous establishments, deboned chicken feet and deboned chicken necks stuffed with meat are usually available only for early customers or those who place orders in advance.

This is why Dung often calls one of them a day ahead to reserve his portion.

“The chicken itself is unforgettable. Every piece is firm, slightly chewy, tender and not fatty,” Dung said.

“The deboned chicken feet have a wonderfully crunchy texture and leave a lasting impression.

“I have eaten deboned chicken feet before, but those were usually from industrially raised chickens.

“In Soc Trang, they use free-range chickens that have been raised naturally and then carefully deboned. That is something I have only found here,” he elaborated.

Many other visitors to Soc Trang make it a point to seek out chicken curry rice.

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.

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 chicken weighs at least 2.5 kilograms, and all are free-range chickens.

The popularity of Soc Trang chicken curry has even extended beyond local dining tables.

The restaurants now pack the dish and send 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.

When asked about the secret behind the dish’s unique taste, the restaurant owner simply smiled and declined to reveal the details.

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.