History

River eels were a Red-River-delta staple long before Hanoi's modern food culture; Mien Luon Chan Cam on Chan Cam street has plated the dish at a kerbside counter for decades and now holds a Michelin Bib Gourmand. The dry version (mien luon kho) with crispy eel and fried shallots is the Hanoi specialty.

Common allergens: Fish (eel), Soy

Make it at home

Yield Serves 2Hands-on 30 minTotal 1 hrDifficulty Intermediate

Ingredients

  • 300g river eel (or freshwater eel), cleaned and sliced
  • 150g mung-bean glass noodles, soaked
  • 1L pork bone broth
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • Crispy fried shallots (3 tbsp)
  • Coriander, perilla, spring onions
  • Sliced lime and chilli

Method

  1. Pat eel dry and dust with cornflour. Deep-fry in 180°C oil until crispy and golden.
  2. Bring broth to a simmer; season with fish sauce, soy sauce and sugar.
  3. Soak glass noodles in boiling water for 30 seconds, drain.
  4. For dry version: plate noodles, top with crispy eel, fried shallots, herbs and a few spoons of broth.
  5. For wet version: ladle hot broth over noodles and eel; garnish with herbs.
  6. Serve with lime and chilli on the side.

Tip from the editors. The eel must be crispy enough to crunch; coat in cornflour and fry twice (once at 150°C, once at 180°C) for the right texture.

Where to eat miến lươn

Miến Lươn in Hanoi

Miến Lươn Chân Cầm ★ 4.4

Vietnamese$old-quarterDaily 06:30-21:00

Why locals love it: A Bib Gourmand eel-noodle counter on a tiny corner of the Old Quarter, with the kitchen set up on the pavement and just six stools inside. Closes when the eel runs out.

Tip: The dry version (mien luon kho) with crispy eel and fried shallots is the dish to order.

1 Chan Cam, Hang Trong, Hoan Kiem, Hanoi

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