Compared to some of the other curries out there, this Vietnamese curry is less labor intensive with fewer ingredients (and ingredients that are readily available). It is also a bit less spicy (bonus for me!). Ca Ri Ga is usually served with rice, noodles, or even a baguette (influence from the French). The vegetables may vary. I used sweet potatoes, but will do a mixture of sweet potatoes and carrots next time. This curry works great as leftovers. The flavor is even better on the second day.
I found the Vietnamese curry recipe in Quick & Easy Vietnamese by Nancy McDermott. McDermott compiled 75 Vietnamese recipes in the following categories: appetizers/snacks, soups, chicken/eggs, beef/pork, fish/shellfish, salads/vegetables, rice, noodles, sweets/drinks, and sauces. Most of the recipes include ingredients that are easy to find in most American grocery stores. Other recipes I have tried and enjoy from this book are Tom Nuong Xa (lemongrass shrimp), Thit Heo Kho (pork in caramel sauce), Rau Muong Xao Toi (spinach sauteed with garlic and pepper), Com Chien (shrimp fried rice), and Banh Ca Ra Men (creme caramel)