Cháo Lươn Nghệ An (Nghệ An Eel Porridge)
Món truyền thống · Vietnamese
A classic and comforting Vietnamese porridge from the Nghệ An province, featuring tender, flavorful eel simmered in a rich, savory rice porridge base, seasoned with turmeric and aromatic spices.
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
- Eel500g
- Jasmine rice150g
- Turmeric powder1 tsp
- Ginger1 inch piece
- Shallots2
- Garlic3 cloves
- Fish sauce2 tbsp
- Scallions3 stalks
- Cilantro1/4 cup
- Chili1
- Saltto taste
- Black pepperto taste
- Water1.5 liters
Các bước
- 1
Clean and prepare the eel: cut into bite-sized pieces, marinate with turmeric powder, minced ginger, garlic, fish sauce, salt, and pepper.
- 2
Rinse the rice thoroughly and cook it with water until it breaks down into a thick porridge. This can take about 40-50 minutes.
- 3
While the porridge cooks, pan-fry the marinated eel pieces until golden brown and cooked through.
- 4
Finely chop scallions and cilantro. Slice chili thinly.
- 5
Once the porridge is ready, stir in some of the cooked eel pieces to infuse flavor.
- 6
Ladle the porridge into bowls. Top generously with the remaining pan-fried eel pieces, chopped scallions, cilantro, and chili slices.
- 7
Serve hot.
