Photograph of the finished Eel Hotpot with Banana Blossom

Vietnam · Lẩu lươn hoa chuối

Eel Hotpot with Banana Blossom

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

What to get ready

  • Photograph of Eel fillet Eel fillet 2.2 lb
  • Photograph of Banana blossom Banana blossom 1.8 lb
  • Photograph of Sour tamarind Sour tamarind 2.8 oz
  • Photograph of Lemongrass Lemongrass 3.5 oz
  • Photograph of Fish sauce Fish sauce ⅓ cup
  • Photograph of Chilli Chilli 8
  • Photograph of Vietnamese coriander Vietnamese coriander 2.8 oz
  • Photograph of Thin dried rice noodles Thin dried rice noodles 14.1 oz
  • Photograph of Shallots Shallots 1.6
  • Photograph of Fermented shrimp paste (mam tom) Fermented shrimp paste (mam tom) 1.4 oz

Method

  1. 1 Soak shredded banana blossoms in lemon juice for 15 minutes to prevent them from turning brown.
  2. 2 Remove the slime from the eel, cut it into pieces, and marinate it with shrimp paste and shallots for 15 minutes.
  3. 3 Simmer eel bones with lemongrass and tamarind juice for 20 minutes, then strain to create a clear broth.
  4. 4 Season with shrimp paste and fish sauce; shrimp paste is the base flavor that distinguishes Northern Vietnamese eel hotpot from Western Vietnamese sour hotpot.
  5. 5 Dip the eel in the broth for 3 minutes, then add the banana blossoms for 40 seconds before serving with rice noodles and Vietnamese coriander.

With an appliance

  • Pressure cooker 55 min

    Replace step 3: simmer eel bones with lemongrass and tamarind water under high pressure for 6 minutes, then quickly release the pressure and strain thoroughly; step 5 still involves submerging the eel for 3 minutes and banana blossoms for 40 seconds with the lid open.

Start cooking