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Eel in Lemongrass sauce

June 26, 2013

This dish is so quick you’ll be amazed. When I was little my mom thought I may not want to eat eel so she told me it was baby fishies cut up. It’s almost as good as her story about babies coming from armpits as the topic of sex was never brought up in my upbringing. I remember looking at her armpits and wondering how the neck I could have come out of there!


Here’s a quick recipe that you can use with chicken or fish or even shrimps requested by one of our facebook fans.


1/2 lb eel cleaned and cut or shrimp peeled, & deveined or chicken cubed.

1/4 cup finely chopped lemongrass (you can get pre-chopped frozen ones from the Asian markets) 1/2 onion sliced into large chunks

2 cloves garlic finely chopped

1 Tbsp fish sauce 2 Tbsp sugar

2 Tbsp vegetable oil

salt/pepper to taste


In a large pan, heat up oil and sugar on high medium heat. Once the sugar turns caramel in color add, onions and lemongrass and cook for 2 minutes. Careful not to burn the sugar. Add the protein, fish sauce, salt and pepper to taste. Cook for about 5-7 minutes depending on the protein. Of course you can make it VietnamEazy by skipping the fish sauce. You can also add chili if you like. That’s it! Serve with steamed rice and enjoy!




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Published by Wellstone Books

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