Miến Lươn with Lemongrass and Chili

Ingredients

• 500g (1.1 lb) eel fillets, sliced into bite-sized pieces 500g (1.1 lb) eel fillets, sliced into bite-sized pieces
• 200g (7 oz) miến (glass noodles) 200g (7 oz) miến (glass noodles)
• 1 stalk lemongrass, bruised and chopped 1 stalk lemongrass, bruised and chopped
• 2 red chilies, sliced 2 red chilies, sliced
• 4 cups (950ml) chicken or vegetable stock 4 cups (950ml) chicken or vegetable stock
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 tablespoon minced garlic 1 tablespoon minced garlic
• 1 tablespoon minced ginger 1 tablespoon minced ginger
• 1 tablespoon sugar 1 tablespoon sugar
• 1 lime, cut into wedges 1 lime, cut into wedges
• Fresh cilantro and Thai basil, for garnish Fresh cilantro and Thai basil, for garnish
• Chili flakes, for garnish Chili flakes, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1.5g
• Carbohydrates (total, sugars): 35g, 3g
• Protein: 28g
• Fiber: 2g
• Salt: 2.5g

Preparation

1. 1.
   In a bowl, combine the eel slices with minced lemongrass, minced ginger, minced garlic, sugar, and fish sauce. Mix well and let it marinate for 30 minutes.
2. 2.
   Heat the vegetable oil in a large pot over medium heat. Add the marinated eel and stir-fry until cooked through and slightly caramelized. Remove the eel from the pot and set aside.
3. 3.
   In the same pot, add the chopped lemongrass and sliced red chilies. Sauté for a few minutes until fragrant.
4. 4.
   Pour in the chicken or vegetable stock and bring to a boil. Reduce the heat and let it simmer for 15-20 minutes to allow the flavors to develop.
5. 5.
   While the broth is simmering, cook the miến (glass noodles) according to the package instructions. Drain and set aside.
6. 6.
   To serve, divide the cooked miến among serving bowls. Top with the stir-fried eel slices and ladle the hot broth over the noodles and eel.
7. 7.
   Garnish with fresh cilantro, Thai basil, chili flakes, and a squeeze of lime juice.
8. 8.
   Serve hot and enjoy!

Treat your ingredients with care...

• Eel — Make sure to slice the eel into bite-sized pieces for easy consumption. If eel is not available, you can substitute it with other firm white fish such as cod or haddock.
• Lemongrass — Bruise the lemongrass stalk before chopping to release its aromatic oils. This will enhance the flavor of the broth.
• Miến (glass noodles) — Follow the package instructions for cooking the noodles, as the cooking time may vary depending on the brand.

Tips & Tricks

• For an extra kick of heat, add a few slices of fresh bird's eye chili to the broth.
• If you prefer a milder flavor, remove the seeds from the red chilies before slicing.
• Customize the garnishes by adding bean sprouts, sliced scallions, or chopped peanuts for added texture.
• If you can't find fresh eel, you can use frozen eel fillets. Thaw them before marinating and cooking.
• Adjust the amount of chili flakes according to your spice preference.

Serving advice

Serve miến lươn hot as a main course. Accompany it with a side of steamed rice or crusty bread to soak up the flavorful broth.

Presentation advice

Present the miến lươn in individual bowls, with the eel slices and glass noodles visible through the clear broth. Garnish with a vibrant sprinkle of fresh herbs and a lime wedge on the side for an appealing presentation.