The extended April 30th and May 1st holidays are an ideal time for families to gather and enjoy elaborate dishes together, replacing busy daily meals. Among countless choices from grilled parties to seafood, a plate of crispy stir-fried eel vermicelli with a delicate combination of chewy vermicelli strands and crispy eel meat will surely be a breath of fresh air, making the family meal more attractive.
No need to go to crowded eateries, you can completely prepare this specialty yourself right in your kitchen with small but extremely effective secrets.
To start the journey to conquer this dish, the selection and preliminary processing of eels are considered the soul of the dish. You should prioritize choosing medium-sized eels with glossy skin and firm meat to ensure sweetness. After cleaning the slime with salt and lemon, the eel is filtered out of the meat, sliced into long strands and marinated with a little minced ginger and ground pepper to completely remove the fishy smell.
The key point for eels to maintain their crispness like in stores is the thin layer of tapioca starch before being placed in a pan of hot oil. When the eel strands turn dark yellow and emit a characteristic aroma, quickly take them out to drain, ensuring that each piece of meat still retains its crispness without being soaked in oil.
In parallel with eel, vermicelli strands also need no less delicate care. After soaking, vermicelli should be cut into moderate pieces and quickly mixed with a little cooking oil or egg yolk. This method not only helps vermicelli strands have beautiful gloss but also creates a separating layer, preventing vermicelli strands from sticking together when exposed to heat.
While waiting for the vermicelli to drain, you can prepare auxiliary ingredients such as wood ear mushrooms, shredded shiitake mushrooms and washed bean sprouts. The presence of these ingredients not only increases the texture of the dish but also brings a natural sweetness, balancing the fat content of fried eel.
The process of stir-frying vermicelli is the decisive factor for the success of the dish. You need to sauté dried shallots over high heat, quickly stir-fry wood ear mushrooms, shiitake mushrooms and onions and set aside. Next, the vermicelli is put in a pan, stir-fry continuously and evenly. If you find the vermicelli slightly dry, a little broth cooked from eel bones is added to help the vermicelli strands absorb water, become clearer and richer. When the vermicelli has reached the desired chewiness, pour in all the stir-fried vegetables, season again with delicious fish sauce and seasoning powder to taste. The synergy of high heat and quick operation helps the vermicelli strands become firm, glossy and not mushy.
Finally, add a portion of crispy eel with Vietnamese coriander, chopped scallions and stir-fry lightly, then turn off the heat immediately. Arranging the dish is also an art when the remaining fried eel will be covered on top to ensure that the diner clearly feels the crispy "splashing" sound from the first bite.
