Have you been to Vietnam? If you’ve been there and if you’re observant, you will probably see some small street vendors selling this dish called “Miến Lươn” in Vietnamese which basically means “Eel Vermicelli” if translated literally. The dish comes in three main versions: stir-fry (I love that one), soup (popular but doesn’t really suit my taste because the soup destroys the crunchiness of the eel) and finally, the third version, which is very modern and is loved by all Vietnamese teenager, is sort of in between, it has a very thin sauce but it’s not stir fried or a soup. That’s the one I’m gonna show you how to make today. So what to know about this beautiful dish? I guess vermicelli (some call it “glass noodle”) isn’t too common outside of some Asian countries (not so sure though). It’s a transparent sort of spaghetti, quite thin, and comes in two versions: brown and white. The brown one is normally made from “Arrowroot” but then it can be processed so it turns white (I hate that…), I think brown is sexier 😀 And there is the white one that is made from mung beans, they don’t taste so different from each other but the brown one is just better ^^ (because I said so!) I also admit that the “eel” sounds kinda gooey and disgusting but it’s not! (Well the fresh and alive ones are really slippery and annoying, looks ugly as well :D) The eel that is used for this dish is crunchy (you can buy these fried/crunchy eels or make them yourselves, I didn’t make them myself). It’s just so amazing! Let’s see how we should proceed.
*Ingredients: serves 2
– 200 gr vermicelli
– (100 gr bean sprouts to add some crunch if you want, I didn’t have that day so…)
– 120 gr fried eel
– 3 tbsp light soy sauce (or Maggi)
– 2 tbsp oyster sauce
– 1 tbsp fish sauce
– 1 tsp sesame oil
– spring onion (as much as you like)
– 1 tsp sugar
– Vietnamese fresh herbs (Vietnamese coriander or Persicaria odorata is a MUST!)
– 1 tsp fried onions/shallots for garnish
– 1-2 tbsp of pork/chicken/beef/eel stock
– 1 tsp chili oil*
*You can find the recipe for making this sauce in my Snail noodle soup post at:
1. Soak the dry vermicelli in cold water for 20-30 minutes. Blanch the vermicelli in hot water for few minutes until it’s cooked (you gotta taste). Make sure it’s not overcooked. Drain and set aside.
2. Put the stock in a sauce pan. Add all the sauce together. Add the fresh herbs. Add spring onions last.
3. Mix the vermicelli in the sauce, transfer to a plate.
4. Mix the fried eel in the vermicelli.
5. Garnish with some more fresh herbs and fried shallots. Dress with a little of chili oil.