Sup luon Súp lươn
Súp lươn is eel soup, eaten with bánh mì or bánh mướt. One broth tastes of nén and runs orange-red from annatto and chili; the other uses eel stir-fried with shallot, turmeric, and chili.
Food tours Sup luon Search a food tour or a cooking class for this dish.
Search on KlookWhere it comes from
Vinh. The city portal’s eight-specialty article names the soup in the same breath as the porridge. The 24 November 2022 city page does the same.
How to enjoy it
Eat it with bánh mì or bánh mướt. The 3 May 2025 VnExpress page starts the day with this bowl. The 24 November 2022 city page also puts it at night where the porridge is eaten.
On 3 May 2025 VnExpress says the eel is small field eel, soaked in rice water, blanched, pulled off the bone, and stir-fried with shallot, turmeric, and chili, and that the bones are crushed for the broth. On 4 September 2016 the same paper says the eel is not fried crisp, the slime is cleaned off, and the meat is separated into long strips after boiling. That broth tastes of nén and is orange-red from annatto and chili powder. Lime and fresh chili go in at the table. Do not collapse the two methods.
Where to try it
The center, and Cửa Nam on the 4 September 2016 VnExpress page. Báo Nghệ An, 28 April 2023, names súp lươn among the fixed kitchens on Đào Tấn. A price is ask locally.