How to Make Vietnamese Braised Eel with Banana and Beans

Preparing Eel

If you don't know how to prepare or are reluctant to do so when buying eel, you can ask the seller to do a basic preparation and remove the bones to save time. Alternatively, you can refer to how to prepare eel here. Note: after filleting the meat, do not discard the eel bones; keep them to simmer the braising liquid for sweetness.

Eel has a slippery and fishy texture, so after rubbing salt to remove the slime, continue using salt and lemon juice, and massage thoroughly. If you're in the countryside, you can use stove ash to effectively remove the eel's slime. After massaging the eel with salt and lemon for about 2 minutes, rinse it thoroughly, drain in a colander, and then proceed to fillet.

After the eel has been thoroughly cleaned and prepared, cut it into bite-sized pieces upon bringing it home (do not rinse to prevent the eel's blood from seeping out and making it fishy). However, do not cut the pieces too small, as the eel may become mixed and mushy during braising.

To enhance the flavor and eliminate any fishiness, marinate the eel with a bit of crushed shallot, ½ tablespoon seasoning powder, 1 teaspoon turmeric powder, and ½ tablespoon ground pepper. Mix well and let the eel absorb the seasoning for about 15-20 minutes.

If you don't have shallots, you can use dried onions instead, but the flavors of these two types of onions will differ.

Shallots are more commonly used in the southern regions compared to the northern regions. You can find them at specialty agricultural stores. Shallots can be stored in the freezer and kept for a long time. Each time you use them, take them out, soak in a little water, peel off the outer skin, and rinse thoroughly. Shallots pair very well with eel dishes and stir-fried chicken.

The eel bones will be simmered with 1 liter of water, which will later be used to braise the bananas and beans for sweetness. Add 2 roasted and cracked dried onions to simmer with the eel bones for fragrance. The eel bones only need to simmer for about 30 minutes to achieve a certain level of sweetness. Additionally, you can add a few pork bones to simmer together to make the braising liquid sweeter and richer.

Preparing Pork Belly

Rub the pork belly with rock salt, then rinse thoroughly and drain. Cut into thin strips or pieces of your choice, approximately 0.5 to 1 cm thick. Then marinate the meat with ½ tablespoon fish sauce and ½ teaspoon ground pepper for about 15 minutes.

Cut the pork skin into small, bite-sized pieces. In fact, the smaller the cuts, the easier it is for the pork skin to release fat and create a thickening effect for the braising liquid.

Preparing Tofu and Green Bananas

Cut the tofu into slices, which will later be fried.

Prepare a bowl of water mixed with rock salt and vinegar to soak the green bananas.

Cut off the stem and blossom ends of the bananas, then use a knife to peel the green skin. The banana skin is edible; you can wash it thoroughly and keep it for braising.

From 6 bananas, cut 4 into 2-3 cm long pieces and immediately place them into the bowl of salt and vinegar water to remove any bitterness and prevent the bananas from browning. After soaking, remove the bananas, rinse them again, and let them drain.

The remaining 2 bananas, after peeling, boil or steam them for about 15 minutes and then mash them thoroughly. This mashed banana will be added near the end of the braising process to thicken the dish.

Next, lightly fry the tofu. To achieve an attractive golden color, add 1 teaspoon of turmeric powder to the frying oil. Once the tofu is fried, place it in a separate bowl. Do not fry too thoroughly, as over-fried tofu will become dry and tough during braising.

After frying the tofu, use the same frying pan to lightly fry the bananas. Once fried, place the bananas in a separate bowl. Frying the bananas helps them remain intact and imparts a rich aroma without breaking apart during braising.

Preparing Other Ingredients

Peel and thinly slice dried onions and garlic.

Crush the raw peanuts coarsely. This crushed peanut and the mashed banana will be added near the end to thicken the dish and enhance its rich, savory flavor.

Pick fresh herbs such as green onions, perilla, pandan leaves, and river bone leaves, wash them thoroughly, and roughly chop. Note: if you add too many perilla leaves, the braising liquid will become dark, so adjust the quantity appropriately.

Clean the fresh chili peppers and slice them. Adding a bit of spiciness will balance the eel's fishy taste and enhance the dish's flavor.

Prepare fresh herbs for serving by washing them in clean saltwater and letting them drain.

Blanch the vermicelli noodles in boiling water, then remove and drain before placing them into a bowl.

Mix the fermented broth with a little water, strain through a sieve, and place into a separate bowl. Depending on the acidity of the fermented broth, adjust the quantity accordingly. Here, Cookbeo uses 150ml of sour fermented broth.

Cooking Braised Eel with Banana and Beans

You can watch the video at the end of the article to better understand the cooking process.

Add 2 tablespoons of cooking oil to a pot (using the oil previously used to fry bananas and tofu), heat the oil, then add half of the sliced onions and minced garlic to sauté until fragrant. Next, add 1 teaspoon of shrimp paste and stir well.

Shrimp paste enhances the richness of the braising liquid and blends well with the mild sourness of the fermented broth and vinegar. However, not everyone likes or can tolerate shrimp paste, so use this seasoning according to your preference. Personally, Cookbeo often adds shrimp paste to braised dishes with banana and beans, such as braised snails with banana and beans or catfish braised with banana and beans, to achieve a richer flavor.

Once the ingredients are fragrant, add the eel to the pan and stir-fry. Stir continuously and quickly fry the eel over high heat for about 1 minute, until the eel is almost cooked, then turn off the heat. Do not over-fry the eel, as it can become soft and easily break apart or dry out. Once fried, transfer the eel to a separate bowl.

Next, add 2 tablespoons of cooking oil to the pot and heat it. Sauté the remaining sliced onions and minced garlic until fragrant. Then, add 1 teaspoon of shrimp paste and stir well before adding the pork belly. Cook until the pork belly starts to turn golden brown and slightly crispy, then add the previously fried bananas and pork rind (pork skin) to the pot and stir-fry together.

After about 1 minute, strain the simmered eel bone broth into the pot and add additional water for braising. Adjust the amount of water based on the number of servings. On average, with the above ingredients and for 4-5 servings, about 3.7 to 4 liters of water is appropriate.

Initially, cook over high heat to bring the water to a rapid boil. Once boiling, reduce the heat to a simmer. At this point, add the strained fermented broth (approximately 130-150ml), 1 tablespoon of vinegar (37-40ml), and stir well. Cover the pot tightly and continue to cook until the meat and bananas are tender, approximately 25-30 minutes.

Depending on the acidity of the fermented broth, adjust the amount used accordingly. If the fermented broth is very sour, use about 130-150ml. However, add it gradually to allow for proper seasoning adjustment.

Once the meat and bananas are tender, add the tofu to braise for about 10-15 minutes, then add the eel and cook for an additional 3 minutes. Next, add the mashed bananas and crushed peanuts, stirring well. Season to taste with MSG, fish sauce, seasoning powder (if available), and add more fermented broth if the braising liquid lacks sourness.

Here, with the braising pot containing slightly over 4 liters, Cookbeo will season with 4 tablespoons of seasoning powder, 1 teaspoon of seasoning mix, 1 teaspoon of MSG, and 5 tablespoons of fish sauce. Additionally, add 1 teaspoon of turmeric powder to give the braising liquid a beautiful golden-yellow hue and a smooth consistency. Adjust the seasoning quantities according to your taste, but ensure that the braising liquid highlights the main flavor of mild sourness.

Finally, add the pandan leaves, green onions, perilla, river bone leaves, and fresh chili peppers. Cook briefly for about 5-6 seconds, then turn off the heat. Transfer the braised eel with banana and beans into a bowl and serve hot with vermicelli noodles and fresh herbs.

It is evident that the braised eel with banana and beans dish is quite intricate, with many steps and takes considerable time. However, it is a delicious and enticing dish that is worth the effort. The dish is visually appealing, fragrant, has a thick consistency, and the eel is tasty and rich in flavor.