The Miến Lươn is simple with vermicelli and crispy eel, broth and some fragrant herbs. Having the dish, we feel the eel meat is crispy and melting in the mouth. with the fragrance of herbs in the broth bowl. The hot bowl of Miến Lươn is suitable with the rainy days. However, the eel meat has the property of coldness; therefore it is very good to eat in hot days.
The main ingredient of this dish is eel. Besides, banana flower and vermicelli are other important elements. Banana flower should be fresh and ripe. Vermicelli must be made from high quality phrynuim fruits and are small, pure threads .
Eels are washed carefully with vinegar, removed the inside , mixed with spices like red chilli, onion, pepper, fish sour (nước mắm) and then fried in hot oil until fragrant and yellow. Banana flower is cut into thin threads and soaked in salt water to remove resin and keep it white. Vermicelli is put into cool water for 5-7 minutes and then fried with mashed onion . Eel vermicelli noodle is often eaten with ginger, “ lá lốt” and lemon juice. The crispness and pleasant smell of yellow fried eels, the acrid , buttery and sweet taste of banana flower accompanied with the spiciness of ginger , chilli , the pungency of “ lá lốt” and the sourness of lemon juice converge on the eel vermicelli bowl that make a try worth a thousand words.
The eel is fried crispy with the size of a big chopstick. When eating this food, there are two ways of eating Miến Lươn with the mixed dry one and the water Miến Lươn. The mixed Mien Luon (Eel vermicelli) is similar to the dry noddle with seasoned and sauté beef (Hủ Tiếu) of the South, nevertheless, the vermicelli is blanched with boiling water, mixed with spices and topped with some crispy fried eel.