Wok-tossed eel with turmeric and glass noodles

Wok-tossed eel with turmeric and glass noodles

By
From
The Food of Vietnam
Serves
4-6
Photographer
Alan Benson

You will not find a lot of coconut milk, curry powders or curry pastes in Vietnamese cooking. However, as you travel further south down the Mekong River, close to the Cambodian border, you will notice these three ingredients used quite regularly. The northern Vietnamese also have their own version of this dish, but no coconut milk is used, so their dish is not as wet as the southern version.

Ingredients

Quantity Ingredient
50g dried glass noodles
3 dried black fungus
1/2 teaspoon red curry powder
1/2 teaspoon ground turmeric
1/2 teaspoon chilli flakes
2 tablespoons fish sauce
1 tablespoon sugar
2 tablespoons vegetable oil
2 garlic cloves, crushed
1 onion, one half diced, the other half cut into wedges
1 lemongrass stem, finely diced, white part only
400g eel fillets, boned but with the skin left on, cut into 3 cm pieces
3 tablespoons coconut milk
2 tablespoons roasted peanuts, crushed
1 bunch saw-tooth coriander, roughly chopped
2 red bird’s eye chillies, finely diced
soy sauce, for dipping
bunch rice paddy herb, roughly chopped
or bunch coriander root and leaves, roughly chopped

Method

  1. Soak the noodles in cold water for 20 minutes. Drain and cut into 10 cm lengths.
  2. Meanwhile, put the dried mushroom in a separate bowl, cover with cold water and soak for 20 minutes. Drain and thinly slice.
  3. Combine the curry powder, turmeric and chilli flakes and set aside. In another small bowl, combine the fish sauce and sugar with 2 tablespoons water. Mix well and set aside.
  4. Heat a wok over medium heat. Add the oil, garlic, diced onion and lemongrass and stir-fry for 1 minute, or until fragrant. Increase the heat to high, then add the eel and stir-fry for 2 minutes.
  5. Add the curry powder mixture and stir-fry for 1 minute. Now add the noodles, sliced mushroom, onion wedges and fish sauce mixture. Toss well, then pour in the coconut milk and stir-fry for 2 minutes.
  6. Garnish with the peanuts, rice paddy herb, saw-tooth coriander and chilli. Serve with steamed jasmine rice, and a bowl of soy sauce for dipping.
Tags:
The Food of Vietnam
Luke
Nguyen
Red
Lantern
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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