Vietnamese Food Recipes: Vietnamese Food Recipe: Wok Tossed Eel

eel

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is a lower-calorie option, while chicken is more widely available and less expensive.

oyster sauce

🥗Healthier: hoisin sauce

💰Cheaper: soy sauce

Hoisin sauce offers a similar flavor profile with fewer calories.

Introduce the dish and explain the choice of eel as the main ingredient.

Prepare the sambal by combining stewed tomatoes, freshly chopped turmeric root, 25 Thai bird chilies, garlic, and shallots in a food processor to make a chunky paste.

Heat vegetable oil in a wok and add the sambal mixture, cooking for about 3 minutes until fragrant.

Add chopped lemongrass to the sambal and cook for an additional 2 minutes until fragrant.

Add the Vietnamese conger eel to the sambal and cook for about 3 minutes, tossing to coat.

Add about 3 ounces of water to the wok to help cook the eel and sambal mixture.

After a few minutes, add wood ear mushrooms to the mixture.

Incorporate fish sauce and about 2 tablespoons of sugar, mixing well.

Add sliced onions and season with white and black pepper, cooking for another 2 minutes until the onions are soft.

Add cooked spaghetti to the wok, ensuring it is al dente, and mix well with the eel and sauce.

If necessary, add a little more water to keep the mixture moving.

Just before plating, add freshly chopped Thai basil and mix it in.

Plate the dish, garnishing with chopped peanuts and additional Thai basil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens