Luon um la nhau Lươn um lá nhàu
Lươn um lá nhàu is U Minh freshwater eel braised with nhàu leaves in coconut water and finished with coconut cream. The eel is sweet, the coconut rich, and the leaves sweet-bitter.
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The eel is sweet, the coconut milk is rich, and nhàu leaves are sweet-bitter.
How to enjoy it
The slime is cleaned off with wood ash, and the eel is gutted and marinated with scallion, garlic, and salt. The nhàu leaves are neither old nor young, with the midrib cut out.
Lemongrass goes on the bottom of the pot, then nhàu, then the eel, then more nhàu. Thin coconut water braises it, and coconut cream goes in at the end.
Dip it in coconut cream with crushed roasted peanuts, a little tương hột, chili, and fish sauce.
U Minh also cooks eel as cháo lươn bẹ môn, sour soup, kho with mắm, and stir-fried with lemongrass and chili. The braise is the one to order.
Where to try it
U Minh Hạ.