Monday, October 24 2016


Nghệ An assorted eel on bamboo plate

Update: April, 03/2016 - 09:00

with Chef Nguyễn Phương Hải, from Quán Ăn Ngon chain in Hà Nội.

Lươn mẹt Nghệ An (Nghệ An assorted eel on bamboo plate).

Nghệ An is famous far and wide for its eel dish that has gained prestige and the interest of people in and outside the country.

After selecting ingredients of the highest quality, Chef Hải creates a wonderful culinary symphony consisting of fresh eel, piper lolot and girdle cake, among several other ingredients, which could make your mouth water even before you taste it.

The most special basket eel is chả lươn cuốn lá lốt (grilled eel wrapped in piper lolot leaves). Before enjoying the dish, you should try several vegetable pickles and salad to stimulate your appetite. When you pick up an aromatic and delicious piece of eel wrapped in pig’s omental fat and grilled on traditional charcoal, you will enjoy a soft and a bit singed eel piece, which has been carefully dipped in a special flavour of galingale and fermented rice. 

Ingredients: serves 2

-         150g eel

-         100g lean meat

-         150g pig’s omental fat

-         20g dried onion

-         20g fresh onion

-         50g galingale

-         50g fermented rice

-         20g saffron

-         10g sesame

-         Piper lolot leaves

-         50g of pig’s omental fat

-         1 red chilli

-         Fragrant knotweed

-         1 piece dried pancake

-         1 spoon of fish sauce, 1/5 spoon salt, 1/3 spoon sugar and 1 spoon white wine.



-         Clean the eel, cut up its bone, and cut the eel into pieces.

-         Grind the galingale and saffron and squeeze out its water, while purifying fermented rice.

-         Chop lean meat and chilli

-         Cut pig’s omental fat into 10cm by 10cm pieces.

-         Mix eel, chopped lean meat, chilli and fried and fresh onion, as well as fragrant knotweed, galingale, saffron and fermented rice juice, besides the above-mentioned ingredients.

-         Wrap piece by piece of mixed eel with pig’s omental fat and tie it with scalded fresh onion and then grill it on traditional charcoal till it’s done to a turn.


You can sample the dish at outlets of the Quán Ăn Ngon chain in Hà Nội:


    - 18 Phan Bội Châu Str, Hoàn Kiếm District.

    - 34 Phan Đình Phùng Street, Ba Đình District.

    - 25T2 –First floor, Trung Hòa Nhân Chính, Cầu Giấy.

    - B2 ground, Vincom Royal City, Thanh Xuân.

    - Ngon Phố, third floor, Aeon Mall Long Biên, Long Biên District.


Hotline: 090 324 6963



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