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Vietnamese Eel Glass Noodle Soup Recipe

Miến Lươn Recipe (Vietnamese Eel Glass Noodle Soup)

Savor the soul-soothing taste of Vietnamese eel glass noodle soup and let your senses rejoice as you create this culinary masterpiece at home.
5 from 1 vote
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Course: Main Course
Cuisine: Vietnamese
Keyword: Miến Lươn, Vietnamese Eel Glass Noodle Soup
Level of Difficulty: Medium
Dietary Preference: Dairy-Free
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 439kcal

Equipment

  • Pot
  • Pan
  • Knife
  • Chopping Board
  • Ladle
  • Tongs

Ingredients

  • 1.1 pounds eels
  • 0.5 onion
  • 3 shallots
  • A few ginger slices
  • 3 tablespoons white wine
  • 5 tablespoons vinegar
  • 2 teaspoons salt
  • 3 quarts pork bone broth
  • Cooking oil
  • 3.5 ounces dried glass noodles

For serving

  • 3.5 ounces bean sprouts
  • 0.5 onion
  • Fried shallots
  • Scallions, cilantro, laksa leaves

For seasoning the broth

  • 3 teaspoons soup powder
  • 3 teaspoons salt
  • 1 teaspoon sugar

For stir-frying the eels

  • 0.35 ounces minced garlic
  • 0.35 ounces minced shallots
  • 0.35 ounces sliced ginger
  • 0.35 ounces minced turmeric
  • 5 teaspoons fish sauce
  • 1 teaspoon ground pepper

For frying the eels

  • 0.5 ounces cornstarch

Instructions 

  • Rinse the vegetables and drain them. Rub the eels with salt, then clean them in white wine, vinegar, and lime juice.
    Do this step 2 to 3 times to remove the slime from the skin.
    Then, rinse them once again in water and drain them.
    Rub The Eels With Salt
  • Cut an onion in half. Keep one half whole and slice the other half thinly. You'll use the onion slices for serving. Chop the cilantro and laksa leaves finely.
    Wash the glass noodles and soak them in water for 15 minutes. Then, cut them into manageable lengths and drain them.
    Cut An Onion In Half
  • Bring a pot of water to a boil and add white wine, vinegar, and salt. Add the eels and boil them for 3 minutes to get rid of the odor and slime.
    Then, remove the eels from the pot.
    Boil The Eels
  • Set another pot of water on the stove. Add half an onion, shallots, and a few ginger slices, and boil the water for 2 minutes.
    Then, add the eels and cook them for 10 minutes over medium heat.
    Once done, take the eels out of the pot. Allow them to cool a little.
    And A Few Ginger Slices
  • Put your food prep gloves on and remove the bones. Do not throw the bones away.
    Divide the eels into two portions, one for stir-frying and the other for frying.
    Remove The Bones
  • Heat some olive oil in a pan and saute the minced garlic and shallots until fragrant. Add the turmeric and ginger and saute them.
    Once the ingredients are golden and aromatic, add half of the eels and give everything a good stir. Season the eels with fish sauce and pepper.
    Continue to stir-fry them for 3 to 5 minutes over low heat.
    Stir Fry The Eels
  • Toss the remaining eels in cornstarch. Then, heat some oil in the pan and add the eels. Fry them until golden brown on all sides.
    Next, transfer them onto paper towels to absorb the excess oil.
    Fry The Eels
  • Add 2 pork bone broth and the eel bones into a pot. Boil them for 5 to 10 minutes over medium-low heat. Season the broth with sugar, salt, and soup powder.
    Feel free to adjust the seasonings to your taste.
    Bone Broth And The Eel Bones
  • After draining the glass noodles, blanch them in a pot of boiling water for 30 to 40 seconds.
    Then, put them in serving bowls.
    Draining The Glass Noodles
  • Ladle the broth into the bowls so that it slightly covers the glass noodles. Add the fried and stir-fried on top and garnish with the cilantro, laksa leaves, scallions, and fried shallots.
    Serve your dish with fish sauce, chili sauce, lime juice, and chili pepper to enhance the flavor. Enjoy!
    Serve Mien Luon With Fish Sauce

Video

Notes

  • The total time is based on 4 servings.
  • It's important to clean and prepare the eels carefully to remove the slime, resulting in a better-tasting dish.
  • Do not cover the pot while boiling the eels, as you won't be able to get rid of all the smells.
  • To ensure the freshest and best-tasting eel, look for live eels or those that have been recently killed. Fresh eel should have a firm texture and a clean, pleasant smell.
  • If possible, prioritize choosing eels that are of moderate size and have two distinct color sections: a yellow belly and a black back. These eels will be firmer.

Nutrition

Calories: 439kcal | Carbohydrates: 41g | Protein: 30g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 171mg | Sodium: 6205mg | Potassium: 754mg | Fiber: 3g | Sugar: 8g | Vitamin A: 4362IU | Vitamin C: 10mg | Calcium: 93mg | Iron: 4mg