Vietnamese Curried Frog Legs Recipe

Serves/Makes: 4 - 6


  • 4 to 6 double frog legs (about 1 to 1 1/2 pounds)
  • 1 tablespoon vegetable oil
  • 1 small yellow onion, peeled and sliced into thin wedges
  • 4 ounces fresh ginger, peeled and julienned
  • 1 tablespoon curry powder
  • 2 tablespoons Vietnamese fish sauce (nuoc mam)
  • Coarse sea salt
  • Freshly ground black pepper
  • 6 sprigs cilantro, root ends and most stems removed, to garnish
How to cook Vietnamese Curried Frog Legs:
  • Rinse, drain, and blot dry the frog legs thoroughly with paper towels. Then split them in half through the pelvic bone so you have single legs.
  • Heat the oil in a wok or nonstick pan over high heat. Add the onion and ginger and stir-fry until the onion is just translucent and the ginger is crisp and fragrant, 3 to 5 minutes. Add the frog legs, curry powder (sprinkled evenly), and fish sauce. Season with salt and pepper and stir-fry until the frog legs are cooked through and crisp on the outside, about 7 minutes.
  • Transfer to a serving plate and garnish with cilantro.


The Vietnamese Curried Frog Legs recipe easy to prepare and so good!
The Vietnamese name for this recipe is Ech Xao Cari.


Substitute 1 pound baby squid, cleaned and halved lengthwise, for the frog legs. In step 2, stir-fry the squid until cooked, 2 to 3 minutes.

This recipe for Vietnamese Curried Frog Legs serves/makes: 4 - 6

The Vietnamese Curried Frog Legs (Ech Xao Cari) recipe is adopted from The Authentic Vietnamese Cooking by Corinne Trang - 1999.

Main Ingredient: Wild Game (more Wild Game recipes)
Preparation Method: Pan Fried/Sauteed (more Pan Fried/Sauteed recipes)
Cuisine: Vietnamese (more Vietnamese recipes)

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