Miến xào lươn is cassava vermicelli fried with eel and vegetables. The eel is marinated with curry powder, cooked with lemongrass, chili and coconut syrup, and tossed with the vermicelli, jelly ear mushrooms, scallion and saw leaf herb. You can eat it with grilled rice pancakes on the side. Plan ahead: the eel marinates for about 30–45 minutes. Ingredients 300 g eel 1 cup of cassava vermicelli (sold at Vietnamese markets) 1–2 branches (“brands” in the original) of lemongrass, cleaned and minced 2–3 jelly ear mushrooms Spices: chili, salt, Maggi seasoning, sugar, pepper 1 teaspoon curry powder 1–2 tablespoons coconut syrup Scallion, shallot, saw leaf herb 5 g coriander, cleaned and sliced small Grilled rice pancakes (bánh đa), sold at Vietnamese markets How to make miến xào lươn 1. Clean and marinate the eel Clean the eel carefully and take out all the innards. Put the eel in a basket, add salt and scrape it with your hands to get rid of the slime. Chop it into short sections and leave them to dry. Put the eel in a bowl, add the curry powder, 1 teaspoon salt, pepper and sliced shallot, and mix together. Leave it for about 30–45 minutes. 2. Prepare the vermicelli and vegetables Soak the cassava vermicelli in hot water for about 5–7 minutes. Cut it short with scissors, then wash it again in cold water. Soak the jelly ear mushrooms in cold water for about 5–7 minutes. Cut off the roots and slice them thinly. Peel the shallot and slice it small. Clean the scallion, chili and saw leaf herb and slice them small. 3. Cook the eel Put a pan on the stove, add 2 teaspoons oil and wait until it’s hot. Add the shallot, lemongrass and chili and fry until fragrant. This is the important step. Add the eel and fry for about 2–3 minutes. Pour in 1–2 tablespoons coconut syrup, cover the pan and cook until it boils. Use low heat for this step. Then add the sliced jelly ear mushroom and fry for about 3–5 minutes more, seasoning again to suit your taste. 4. Add the vermicelli Add the cassava vermicelli to the pan and fry well for about 3–4 minutes. Turn off the heat. 5. Finish and serve With the heat off, add the sliced scallion and saw leaf herb and mix well. Turn it out onto a plate and eat it hot. If you like, eat it with rice pancakes. Share:
