Glass Noodle Soup with Eel

Name: Glass Noodle Soup with Eel
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 2 h 15 min
Cuisine: Vietnamese
Ingredients: 2¼ lb (1 kg) pork bones; 1 tbsp (15 ml) rice vinegar; 1 tsp rock sugar; 1 medium yellow onion, peeled and halved; 5 shallots (2 kept whole and 3 thinly sliced), divided; Chicken stock powder, to taste; 4 cups (1 qt, or 1 L) water; 1 tsp salt, divided; 1 lb (454 g) eel; ½ tsp turmeric powder; ½ tsp grated ginger; ½ cup (60 g) cornstarch; Vegetable oil, for frying; 14 oz (400 g) glass noodles, soaked in warm water for 10 minutes and drained; 14 oz (400 g) glass noodles, soaked in warm water for 10 minutes and drained; ½ cup (30 g) chopped Vietnamese mint; 3 scallions (green parts chopped; white parts kept whole, smashed, and blanched); Black pepper, to taste; 3 bird’s eye chili peppers, thinly sliced on the bias; 2 limes, cut into wedges; Fish sauce

Preparation info

Yield:
6
servings

Difficulty
Easy
Ready in
2 hr 30

Appears in

Simply Pho

By Helen Le

Published 2017

About

In restaurants in Vietnam that serve this dish (miến lươn), you can choose soft eel (lươn mềm) or crispy eel (lươn giòn). I combine both versions in this recipe, but feel free to cook just one of them.

Ingredients

Broth

2¼ lb (1 kg) pork bones
1 tbsp (15

Asia
Vietnam
Noodles
Soup
Gluten-free

Method

To make the broth: Place the pork bones in a large stockpot. Fill with enough water to cover them. Add the vinegar and bring to a boil. Cook for 5 to 10 minutes, until the impurities rise to the top. Drain the pot and rinse the bones well under running water to wash off the impurities.
Place the bones in a large stockpot and fill with the water. (If you