Miến Lươn Truyền Thống (Traditional Eel Glass Noodle Soup)
Món truyền thống · Vietnamese
A classic and deeply flavorful Vietnamese noodle soup featuring tender eel, savory broth, and chewy glass noodles, garnished with fresh herbs and crispy fried shallots.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
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Nguyên liệu
- Eel500g
- Glass noodles (Miến dong)200g
- Chicken or pork bones500g
- Ginger1 piece
- Shallots3 cloves
- Garlic2 cloves
- Fish sauce3 tbsp
- Annatto seeds (for color)1 tbsp
- Lime1
- Chili1
- Scallions1 bunch
- Cilantro1 bunch
- Fried shallotsfor garnish
- Saltto taste
- Black pepperto taste
- Water2 liters
Các bước
- 1
Prepare the eel: Clean the eel, cut into bite-sized pieces, and marinate with fish sauce, minced garlic, and black pepper.
- 2
Make the broth: Simmer chicken or pork bones with ginger and shallots for at least 1 hour to create a rich stock. Strain the broth.
- 3
Fry the eel: Heat oil with annatto seeds for color. Pan-fry the marinated eel pieces until golden brown and slightly crispy.
- 4
Prepare the noodles: Soak glass noodles in warm water until softened, then drain.
- 5
Assemble the soup: Bring the broth to a simmer. Add the soaked glass noodles and cook for 1-2 minutes. Season with salt and fish sauce to taste.
- 6
Serve: Ladle the soup and noodles into bowls. Top with fried eel pieces, chopped scallions, cilantro, and crispy fried shallots. Serve with lime wedges and sliced chili.
