Recipe courtesy of Luke Nguyen
58 min
30 min
20 min
8 min
4 servings


  • 1 3/4 ounces bean thread (glass) vermicelli
  • 3 dried wood ear mushrooms
  • 1/2 teaspoon hot Thai curry powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon chilli flakes
  • 2 tablespoons fish sauce
  • 1 tablespoon sugar
  • 2 tablespoons water
  • 2 tablespoons vegetable oil
  • 2 garlic cloves, minced
  • 1 onion, 1/2 diced, 1/2 cut into wedges
  • 1 lemongrass stem, white part only, finely diced
  • 14 ounces eel fillets, boned with skin on, cut into 1-inch pieces
  • 3 tablespoons coconut milk
  • 2 tablespoons roasted peanuts, crushed
  • 1 bunch rice paddy herb, roughly sliced
  • 1 bunch sawtooth coriander (cilantro), roughly sliced
  • 2 bird's eye chillies, finely diced
  • Soy sauce, for dipping


Soak the bean thread vermicelli in water for 20 minutes, then drain and cut into 4-inch lengths. Put the mushrooms in a bowl, cover with water and soak for 20 minutes, then drain and thinly slice.

Combine the curry powder, turmeric and chilli flakes and set aside. In another small bowl, combine the fish sauce and sugar with 2 tablespoons of water. Mix well and set aside.

Heat a wok over medium heat. Add the oil, garlic, diced onion and lemongrass and stir fry until fragrant. Increase the heat to high, then add eel and stir-fry for 2 minutes. Add the curry powder mixture and stir-fry for 1 minute, then add the vermicelli, wood ear mushrooms, onion wedges and fish sauce mixture. Toss well, then pour in the coconut milk and stir fry for 2 minutes.

Garnish with peanuts, rice paddy herb and sawtooth coriander. Serve with jasmine rice, and a bowl of diced chilli and soy sauce for dipping.

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