Photograph of the finished Nghe An Eel Rice Porridge

Vietnam · Cháo lươn Nghệ An

Nghe An Eel Rice Porridge

1 hr Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice Rice 240 g
  • Photograph of Eel fillet Eel fillet 600 g
  • Photograph of Turmeric powder Turmeric powder 12 g
  • Photograph of Spring onion Spring onion 80 g
  • Photograph of Vietnamese coriander Vietnamese coriander 40 g
  • Photograph of Chilli Chilli 4
  • Photograph of Dried shallots Dried shallots 40 g
  • Photograph of Fish sauce Fish sauce 60 ml

Method

  1. 1 Boil the eel with ginger until just cooked, remove the meat and keep the broth.
  2. 2 Simmer the rice with the eel broth until it becomes a smooth and thick porridge.
  3. 3 Marinate the eel meat with turmeric powder, fish sauce, and pepper, then stir-fry it with fragrant fried shallots.
  4. 4 Season the porridge to taste and keep it simmering gently.
  5. 5 Ladle the porridge into a bowl, arrange the stir-fried eel on top, and sprinkle with chopped scallions, coriander, and chili peppers.

With an appliance

  • Pressure cooker 40 min

    Replace step 2: simmer the rice with the eel broth under high pressure for 12 minutes, then release the pressure naturally for 12 minutes, and then open the lid and stir until thickened. The eel meat from step 3 is still stir-fried separately and only added when serving.

Start cooking