Eel cooked with mung beans

Eel cooked with mung beans

chảo lưon

By
From
Real Vietnamese Cooking
Serves
6
Photographer
Michael Fountoulakis

This dish, hailing from the Mekong Delta, is reminiscent of the popular porridge from the north, but is spicier and more aromatic.

Ingredients

Quantity Ingredient
500g dried green mung beans
1 tablespoon vegetable oil
3 red asian shallots, finely diced
95g Boiled rice
1 teaspoon salt
3 lemongrass stems, finely chopped, white part only
1 eel, head removed, gutted, left whole
80ml fish sauce
1 long red chilli, thinly sliced (not deseesed)
rice paddy herb
6 saw-tooth coriander stems
100g bean sprouts

Method

  1. Rinse the mung beans under cold running water, then place in a bowl, cover with water and soak for 2 hours.
  2. Heat the oil in a saucepan over medium heat and sauté the shallot for 1 minute.
  3. Add the drained mung beans, rice, salt and two-thirds of the chopped lemongrass. Pour in 1 litre water and bring to a simmer. Cook for 30 minutes, until the mixture reaches a porridge-like consistency.
  4. Meanwhile, preheat the oven to 200°C.
  5. Place the eel in a clay pot or baking dish, then cover with the mung bean mixture. Transfer to the oven and bake for 7-9 minutes, or until the eel is cooked through.
  6. Combine the fish sauce and chilli In a bowl. Arrange the herbs and bean sprouts on a platter and place on the table.
  7. Remove the eel from the oven and sprinkle the remaining lemongrass on top.
  8. Have your guests serve themselves, adding the herbs, bean sprouts and the fish sauce mixture to their individual bowls to their own liking.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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