Miến Lươn Khô (Dry Eel Glass Noodles)
80% chuẩn vị · Vietnamese
A variation where the glass noodles are tossed with a savory, slightly sweet eel sauce and stir-fried eel, served without a heavy broth, often with a side of light consommé.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Eel400g
- Glass noodles (Miến dong)200g
- Shallots2 cloves
- Garlic2 cloves
- Fish sauce3 tbsp
- Oyster sauce2 tbsp
- Sugar1 tbsp
- Annatto oil2 tbsp
- Scallions1/2 bunch
- Cilantro1/2 bunch
- Fried shallotsfor garnish
- Chicken broth (for consommé)500ml
- Saltto taste
- Black pepperto taste
- Wateras needed
Các bước
- 1
Prepare the eel: Clean and cut eel into bite-sized pieces. Marinate with fish sauce, black pepper, minced garlic.
- 2
Make the sauce: In a small bowl, mix fish sauce, oyster sauce, sugar, and a little water.
- 3
Fry the eel: Heat annatto oil in a wok or pan. Add minced shallots and garlic, then stir-fry the marinated eel until cooked and slightly browned.
- 4
Prepare the noodles: Soak glass noodles until softened, then drain. Briefly blanch in boiling water and drain again.
- 5
Combine: Add the blanched noodles to the wok with the eel. Pour the prepared sauce over and toss well to coat everything evenly. Stir-fry for another minute.
- 6
Prepare consommé: Gently heat chicken broth with a pinch of salt and pepper.
- 7
Serve: Plate the dry noodles and eel mixture. Garnish with chopped scallions, cilantro, and fried shallots. Serve immediately with a small bowl of warm consommé on the side.
