METHOD

▪ Fillet eel to debone (page 54). Reserve bones for stock (see pg 96), then slice eel fillets
and set aside.

▪ Prepare stock. In a large pot, combine eel and pork bones, as well as water. Bring to the
boil, then simmer over low heat for 2 hours. Strain stock and discard bones. Season with
remaining ingredients. Adjust to taste if necessary. Sustain soup at a slow boil. If soup is
prepared well in advance, remember to return to the boil before serving.

▪ Season eel slices with ¼ Tbsp each of garlic and spring onions, lemon grass, curry
powder, 1 tsp each of salt and pepper, 2 tsp sugar and 2 Tbsp seasoning powder. Leave
for 15 minutes.

▪ In another bowl, season pork with ¼ Tbsp garlic, remaining spring onions salt, pepper,
sugar and seasoning powder.

▪ Heat oil in a frying pan. Add remaining garlic and shallots. Fry until fragrant, then add
eel and stir-fry until cooked through. Dish out.

▪ Dry-fry pork until cooked and dish out. Add prawn paste, if used, on top, but do not mix.

▪ Into individual serving bowls, put some bean sprouts and herbs, then vermicelli on top.
Arrange prepared topping ingredients as shown, then ladle boiling soup over. Sprinkle
on pounded peanuts and serve.

97