Vietnamese Eel Glass Noodle Soup

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A signature Hanoi street food featuring smoky fried eel served over slippery glass noodles in a deeply aromatic broth, garnished with fresh herbs and crispy shallots. Each bowl balances rich umami from the eel with bright herbs and the chewy texture of mung bean noodles.

Nutrition Facts

Per serving (estimated)

• 490 kcalCalories
• 18 gFat
• 4 gSaturated Fat
• 52 gCarbs
• 4 gFiber
• 5 gSugar
• 32 gProtein
• 980 mgSodium
• 520 mgPotassium
• 90 mgCalcium
• 3.5 mgIron
• 14 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the eel

• 1.5 lb (680 g) fresh eel fillets, cut into 2-inch pieces
• 2 shallots, finely minced
• 3 garlic cloves, finely minced
• 1 1/2 tsp ground turmeric
• 1 tbsp fish sauce
• 1 tsp sugar
• 1/2 tsp freshly ground black pepper
• 2 tbsp vegetable oil

For the broth

• 5 cups (1.2 L) chicken or pork bone broth
• 1 small yellow onion, halved
• 1-inch knob fresh ginger, smashed
• 2 star anise pods
• 1 small cinnamon stick
• 1 tbsp fish sauce
• 1 tsp sugar
• 1/2 tsp salt

For the noodle bowls

• 8 oz (225 g) dried mung bean glass noodles
• 1 cup shredded banana blossom or green cabbage
• 2 cups shredded romaine lettuce
• 1 cup fresh bean sprouts

For the garnish

• 1/3 cup Thai basil leaves
• 1/4 cup cilantro leaves
• 3 tbsp crispy fried shallots
• 1 fresh red chili, thinly sliced
• 1 lime, cut into wedges
• Cracked black pepper, to taste

Directions

1. Pat the eel pieces dry with paper towels and place in a bowl. Add the shallots, garlic, turmeric, fish sauce, sugar, and black pepper, then toss well to coat. Marinate for 15 minutes while you prepare the broth.
2. Combine the broth, onion, ginger, star anise, and cinnamon stick in a pot over medium heat. Bring to a gentle simmer, then lower the heat and cook for 20 minutes. Season with fish sauce, sugar, and salt, then strain and keep hot.
3. Heat the vegetable oil in a skillet or wok over medium-high heat. Working in batches if needed, fry the marinated eel pieces for 2 to 3 minutes per side until the edges turn crisp and golden. Transfer to a plate and set aside.
4. Soak the glass noodles in hot water for 8 to 10 minutes until pliable, then drain. Bring a pot of water to a boil and blanch the noodles for 30 seconds; drain and rinse briefly under cool water to stop the cooking.
5. Divide the shredded banana blossom, lettuce, and bean sprouts among four large deep bowls. Top each bowl with a generous nest of blanched glass noodles.
6. Ladle the hot seasoned broth into each bowl, then arrange several pieces of fried eel over the noodles. Garnish generously with Thai basil, cilantro, crispy shallots, and sliced chili.
7. Serve immediately with lime wedges and cracked black pepper on the side so each diner can brighten and season their own bowl.

Cook’s Notes

• Use the freshest eel you can find; farmed freshwater eel works beautifully and has a clean, sweet flavor.
• Banana blossom is the traditional vegetable pairing, but shredded green papaya or napa cabbage make good substitutes when it is unavailable.
• Keep the fried eel crisp by adding it to the bowl at the very last moment, just before ladling the broth in.
• A small pinch of MSG in the broth is common in Hanoi street kitchens and boosts the savory depth noticeably.
• For a smokier profile reminiscent of the xong khoi style, briefly smoke the fried eel over hot rice husks or tea leaves in a covered wok.

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