Photograph of the finished Thai-Style Eel Hotpot with Limnocharis

Vietnam · Lẩu lươn kèo nèo vị Thái

Thai-Style Eel Hotpot with Limnocharis

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

What to get ready

  • Photograph of Eel fillet Eel fillet 1 kg
  • Photograph of Limnocharis Limnocharis 800 g
  • Photograph of Lemongrass Lemongrass 100 g
  • Photograph of Thai lime leaves Thai lime leaves 16 leaves
  • Photograph of Sour tamarind Sour tamarind 80 g
  • Photograph of Thai roasted chilli paste Thai roasted chilli paste 80 g
  • Photograph of Fish sauce Fish sauce 72 ml
  • Photograph of Galangal Galangal 60 g
  • Photograph of Coriander Coriander 32 g
  • Photograph of Thin dried rice noodles Thin dried rice noodles 400 g

Method

  1. 1 Remove the slime from the eels using salt and ash, then cut them into 5 cm pieces.
  2. 2 Grill the eel briefly over a fire for 4 minutes to firm up the skin so the eel doesn't fall apart in the hot pot.
  3. 3 Simmer the broth with lemongrass, galangal, Thai lime leaves, and tamarind juice for 15 minutes.
  4. 4 Season with Thai chili paste and fish sauce; the broth should be sour first, then spicy.
  5. 5 Dip the eel in the brine for 3 minutes, then add the water spinach for 40 seconds — water spinach is a type of freshwater vegetable from the Mekong Delta, so blanching it briefly is enough to make it crispy.

With an appliance

  • Air fryer 58 min

    Replace step 2: lightly spray oil onto the eel pieces and air fry at 200 degrees for 6 minutes, flipping at the 3rd minute to crisp the skin; step 5 still involves dipping the eel for 3 minutes and the water spinach for 40 seconds in the hot pot broth.

Start cooking