Wok Tossed Eel With Turmeric And Glass Noodles Luong Xao Lan Recipes

PIPPIES WOK TOSSED WITH CHILE AND ASIAN BASIL: NHIEU XAO RAU QUE

Steps:

• In a saucepan bring 1 cup water to the boil, add lemongrass and pippies. Cover and cook until pippies open slightly, about 4 minutes.
• In a bowl, add sugar, oyster sauce, and fish sauce. Mix until sugar dissolves and set aside.
• Now strain the pippies, reserving its broth.
• Heat a wok to high heat, add oil, garlic, red shallots, followed by the pippies then wok toss for 1 minute.
• Add the sauce and 3 tablespoons pippie broth, toss for a further minute then add the dissolved potato starch.
• Now add chile, pepper and lastly the Asian basil then toss through.
• Eat with beer.

WOK TOSSED EEL WITH TURMERIC AND GLASS NOODLES: LUONG XAO LAN

Steps:

• Soak the bean thread vermicelli in water for 20 minutes, then drain and cut into 4-inch lengths. Put the mushrooms in a bowl, cover with water and soak for 20 minutes, then drain and thinly slice.
• Combine the curry powder, turmeric and chilli flakes and set aside. In another small bowl, combine the fish sauce and sugar with 2 tablespoons of water. Mix well and set aside.
• Heat a wok over medium heat. Add the oil, garlic, diced onion and lemongrass and stir fry until fragrant. Increase the heat to high, then add eel and stir-fry for 2 minutes. Add the curry powder mixture and stir-fry for 1 minute, then add the vermicelli, wood ear mushrooms, onion wedges and fish sauce mixture. Toss well, then pour in the coconut milk and stir fry for 2 minutes.
• Garnish with peanuts, rice paddy herb and sawtooth coriander. Serve with jasmine rice, and a bowl of diced chilli and soy sauce for dipping.