Dish

Miến lươn

Eel glass noodle soup

Miến lươn is made by stir-frying eel with garlic, onions, and tomatoes. The eel is then simmered in a broth made with chicken or pork bones, lemongrass, and fish sauce. Glass noodles are added to the soup and cooked until tender. The soup is usually served with fresh herbs and lime wedges. Miến lươn is a light and flavorful dish that is perfect for a hot summer day.

Asian cuisine› Southeast Asian cuisine› Vietnamese cuisine

Soup› Noodle Soup

Origins and history

Miến lươn has been a popular dish in Vietnam for centuries. It is believed to have originated in the northern region of Vietnam, where eel is abundant.

Dietary considerations

Miến lươn is a low-fat and low-calorie dish that is high in protein. It is also gluten-free and dairy-free.

Variations

There are many variations of miến lươn, including miến lươn chua cay (spicy and sour eel noodle soup) and miến lươn nấu bánh đa (eel noodle soup with flat rice noodles).

Presentation and garnishing

Miến lươn is usually served in a large bowl with the eel and glass noodles floating in the broth. It is garnished with chopped scallions and fried shallots.