Entree: Vietnam – Northern Vietnam – Mien Luon (Glass noodle and freshwater eel soup with aromatic ginger broth)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 10 min

Additional 10 min

Total 1 hr 50 min

Ingredients

- 2 lb (900 g) freshwater eel, cleaned and cut into 2 in (5 cm) pieces
- 8 oz (225 g) glass noodles (miến)
- 12 cups (2.8 L) water
- 1 lb (450 g) eel bones and head (or reserved bones from cleaned eel)
- 3 tbsp (45 ml) fish sauce
- 1 tbsp (15 g) palm sugar or brown sugar
- 2 tsp (10 g) kosher salt, adjust to taste
- 3 tbsp (45 ml) vegetable oil
- 1 2-in (5 cm) piece fresh ginger, smashed and split
- 6 small shallots (about 6 oz / 170 g), divided: 4 for broth, 2 thinly sliced for frying
- 3 scallions, thinly sliced (about 1 oz / 30 g)
- 1 cup (25 g) fresh cilantro leaves
- 1 cup (100 g) bean sprouts, rinsed
- 2 limes, cut into wedges
- 2 Thai chilies, thinly sliced (optional)
- 1 cup (120 g) fried shallots (see method) or store-bought
- 1 tsp (2 g) white pepper, or to taste

Instructions

1. Prepare broth: in a large pot, heat 1 tbsp (15 ml) oil over medium-high heat. Add eel bones and head and sear lightly until fragrant, about 4 minutes. Add smashed ginger and 4 whole shallots (peeled and crushed), then pour in 12 cups (2.8 L) water. Bring to a boil, skim impurities, reduce heat and simmer gently 45 minutes to 1 hour.
2. Meanwhile make fried shallots: heat remaining 2 tbsp (30 ml) oil in a small skillet over medium, add the 2 thinly sliced shallots and fry, stirring, until golden and crisp, about 4–6 minutes. Drain on paper towels and set aside.
3. Strain broth through a fine mesh sieve into a clean pot, discarding solids. Return broth to the stove, add fish sauce, palm sugar, and salt; simmer to meld flavors, about 10 minutes. Adjust seasoning with additional fish sauce or salt and white pepper.
4. Cook eel meat: in a separate skillet, heat 1 tbsp (15 ml) oil over medium-high, add eel pieces and sear briefly, about 1–2 minutes per side (eel cooks quickly). Transfer seared eel to the simmering broth and poach gently 3–4 minutes just until cooked through.
5. Soak and drain glass noodles: place glass noodles in a large bowl, cover with warm water and soak until soft, about 10 minutes; drain and divide among 4 serving bowls.
6. Assemble bowls: place a portion of softened glass noodles in each bowl, top with eel pieces, ladle hot broth over noodles to cover, then garnish with bean sprouts, scallions, cilantro, fried shallots, and sliced chilies. Serve immediately with lime wedges on the side.
7. To serve: offer extra fish sauce or lime for seasoning at the table and sprinkle additional white pepper if desired.