Eel Chargrilled with Lemongrass and Turmeric

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