Vietnamese-style Eel Noodle Soup
45 minintermediate
Vietnamese-style eel noodle soup features eel, rice noodles, and clear broth with herbs and citrus notes, prepared by simmering eel bones and aromatics for depth. This dish is shared during travels to Lươn Xứ Nghệ Ninh Bình, reflecting regional flavors and the memory of eating it with companions.
”Soak glass noodles in warm water 10 minutes until soft, drain and set aside.
Heat oil in a pot, fry shallots and garlic until fragrant, add chopped tomato and cook 2 minutes.
Add eel pieces and sear 2–3 minutes on each side to brown slightly.
Pour in water or fish stock, tamarind paste, fish sauce, soy sauce and palm sugar; simmer 12–15 minutes until eel is cooked and broth slightly reduced.
Add cabbage and bean sprouts to the pot, simmer 2–3 minutes, then stir in softened glass noodles to warm through.
Adjust seasoning with salt, pepper and lime juice; serve topped with Thai basil, sliced chilies and extra lime wedges.
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