Mien is cooked in soups such as min g (glass noodles with chicken), prepared as a base in dishes such as min ln trn (dry glass noodles with crispy eel), or used as filling for deep-fried snacks such as bnh gi (pillowy pork and mushroom empanadas).
5 shallots, 2 kept whole, the rest peeled and thinly sliced
2 slices ginger
As required Toppings
1 pound eel
0.5 teaspoon turmeric powder
0.5 teaspoon grated ginger
0.5 cup corn starch
14 ounce glass noodle, soaked 10 minutes
0.5 cup Vietnamese mint, leaves removed and chopped
3 scallions, white part removed, green part chopped
2 limes, cut into wedges
Directions : Mien Loun Recipe
STEP 1.Place the bones in an exceedingly pot stuffed with enough water to hide. Add vinegar and convey it to a boil. Cook the pork bones for five minutes to get rid of the impurities. Then pour out the entire pot. Rinse bones well and wipe the pot clean.
STEP 2.Transfer the bones to an outsized pot and add in twelve cups or three liters water, one tablespoon salt, the rock sugar, and also the altogether onion. Bring back a boil and skim off the froth. Then simmer on medium-low for one to a pair of hours, uncovered.
STEP 3.Grill a pair of shallots and ginger slices till they slightly burn on the skin. Then scrape and rinse the black bits. Increase the soup pot to reinforce the fragrance.
STEP 4.Fill a tiny low pan with four cups (1 liter) water. Add 1/2 teaspoon salt and convey it to a boil. Add the eel and cook for two to five minutes reckoning on the scale.
STEP 5.After you see cracks on the eels' backs, they are stewed.
STEP 6.Take away and leave to chill. Hold the top of the eel with one hand, and use the thumb, index, and finger of the opposite hand to drag the flesh off the bone. If you mistreat giant eels, you will be able to fillet the flesh with a knife.
STEP 7.Crush the bones in an exceeding mortar and pestle and boil for one more quarter-hour to unleash the sweetness. Strain to extract the eel broth. Gather the flesh in an exceedingly bowl and season with 0.5 a teaspoon every of salt, pepper, turmeric powder, and grated ginger. Divide into a pair of elements. Set one half aside. Roll the opposite half over a plate of corn starch and french-fry until golden brown.
STEP 8.Also, combine the sliced shallot with some corn starch and fry until golden brown. Take away and place on a towel to empty the surplus oil. Extract the pork broth to a different pot and mix it with the eel broth. Season to style with fish sauce and chicken broth.
STEP 9.Add a few soaked glass noodles into a noodle filter and submerge into the boiling broth to blanch. Transfer to a serving bowl. Prime with some soft eel and also the crisp deep-fried eel. Sprinkle some cut vietnamese mint, scallions, and a few cracked pepper. Ladle the new soup over.
STEP 10.Garnish with a tablespoon of deep-fried shallot, some chili slices, and a blanched scallion (white part). Serve with some fish sauce for dipping and a wedge of lime.
Nutrition value
1986
calories per serving
93 g Fat252 g Protein34 g Carbs17 g FiberOther
Current Totals
93 g Fat
252 g Protein
34 g Carbs
17 g Fiber
MacroNutrients
Carbs
34 g
Protein
252 g
Fiber
17 g
Fats
Fat
93 g
Vitamins & Minerals
Calcium
533 mg
Iron
33 mg
Vitamin A
1047 mcg
Vitamin B1
1 mg
Vitamin B2
2 mg
Vitamin B3
30 mg
Vitamin B6
483 mg
Vitamin B9
6086 mcg
Vitamin B12
0 mcg
Vitamin C
88 mg
Vitamin E
13 mg
Copper
20 mcg
Magnesium
568 mg
Manganese
2 mg
Phosphorus
2974 mg
Selenium
630 mcg
Zinc
36 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
