I find Vietnam’s chicken curry to be pretty mild and tepid, much like the HK/Macau ones. The ones we cook in Malaysia & Singapore are way more assertive, with more spices (cumin, coriander, cloves, cardamom), ginger, shallots, and lots of chilis (both fresh and dried varieties). This is the version we cooked at home during the last Chinese New Year reunion dinner:
The typical Nyonya (Peranakan) Chinese New Year dinner spread is also markedly different from other Chinese regional types, as we emphasise more on the use of spices:
