In Vietnam. each region has its own specialities. Eel is common in all three regions of the
country, often served in a variation of two recipes - dried
eel or vermicelli soup with eel. The most traditional dish is eel gruel of Nghe
An province, which has an intense hot
and salty flavor of the sea.
Witt simple rural ingreclients, each region has rnude its
own twist on eel. To accompany rice wine, the most suitable dish is eel roasted
with salt. This recipe is quite unique and detailed. The eel is steamed with
salt and citronella in a terra-cotta pot. This method lets eel retain its taste,
while picking up the other spicy flavors. Eel grilled in bamboo tube is another
popular dish. For this dish, the eel is grilled slowly over coal then mixed with
spices and vegetables. Eel grilled in bamboo tube is a well-known flavor of the
northern delta.
Other dishes must be mentioned. Eel simmered with green banana
and tofu is very popular in northern Vietnam, and tastes mildly sour.
Prepared a golden color of saffron, this dish may be served with vermicelli as
a delicious summer dish. Eel simmered with coconut milk is a southern
specialty. The eel is put on a layer of citronella and topped with a layer a “nhao”
leaves. Coconut milk is poured into the pot and bought to a simmer. This dish
is best served with peanuts.
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