A curry powder which is very aromatic, the recipe called for a fine powder but I like my powders on the coarse side You could use it in any other curry or side dish too.
Vietnamese Curry Powder
4 large bay leaves
8 whole cloves
1 tsp coriander seeds (or ½ teaspoon ground)
2 tsp whole cumin seeds (or 1 teaspoon ground)
1 tsp whole fennel seeds
4 star anise
½ tsp chili powder (or to taste)
1 tsp garlic powder
1 tsp ground nutmeg
2 tsp cinnamon
3 tsp turmeric
Heat a non-stick pan over medium heat.
Toast whole spices for 30-45 seconds by placing them in the hot pan and occasionally shake the pan or stir the spices with a wooden spoon to prevent them from burning.
Place whole spices in a coffee grinder and grind to a fine powder.
Store in airtight container away from direct sunlight.