Name: Eel Chargrilled with Lemongrass and Turmeric (Lươn Nướng Xả)
Yield: Serves 4-6 as part of a Shared Meal
Cuisine: Vietnam
Ingredients: 1 teaspoon Thai red curry powder; 1 teaspoon ground turmeric; 1 teaspoon sugar; 2 tablespoons vegetable oil; 1 bird’s eye chilli, finely chopped; 2 teaspoons fish sauce; 2 garlic cloves, finely chopped; 2 lemongrass stems, white part only, finely chopped

Preparation info

Serves
4-6
as part of a Shared Meal

Difficulty
Easy

Appears in

The Songs of Sapa

By Luke Nguyen

Published 2009

About

IN THE BACK LANES OF CAN THO IN THE MEKONG DELTA, I CAME ACROSS AN EATERY THAT HAD A BANQUET MENU SERVING ONLY EEL. I STARTED WITH AN EEL BROTH, FOLLOWED BY SALT AND PEPPER EEL, THEN WOK-TOSSED EEL IN SEAWEED, EEL WITH CASSAVA AND GLASS NOODLES, AND THEN THIS CHARGRILLED EEL, WHICH WAS MY FAVOURITE. EELS ARE VERY POPULAR IN VIETNAM, ENJOYED FOR THEIR FIRM FATTY FLESH AND THEIR OWN RICH DISTINCTIVE TASTE. IF YOU HAVE THE CHOICE, BUY A LIVE ONE. EELS ARE READILY AVAILABLE AT YOUR LOCAL ASIAN