Súp lươn bánh mì

Súp lươn bánh mì is a very delicious and nutritious dish originating from Nghe An province in north-central Vietnam bordering Laos and the Gulf of Tonkin. Eel meat contains very high nutritional content and is therefore very good for the body. A bowl of hot eel soup served with delicious bread, especially, on a cold winter morning, will keep you healthy and ensure you never forget that flavour. This dish is characterized by its unmistakable pungent, fragrant taste of knotweed. Fatty and firm eel meat is the main ingredient of Súp lươn bánh mì in addition to fresh turmeric, onions, knotweed, chili, pepper and fish sauce. To prepare this dish, the eel meat is stir-fried along with turmeric, chili and pepper, then added to the broth made by stewing the bones of pigs, cows and eels. Súp lươn bánh mì is served in some places with cake as an alternative to the bread. The cake is thin and smooth, then cut into small pieces just to eat. To balance the fatty eel meat coupled with the slightly acidic knotweed, a wine high in tannins, Sauvignon, Nebbiolo, and Monastrell are all great paired with Eel Soup. Mick's Wines recommends https://mickswines.com/secreto-de-viu-manent-cabernet-sauvignon