Eel is liked both for its taste and for its supposed health qualities. The Vietnamese distinguish between so-called ‘hot’ and ‘cold’ foods, which does not relate to temperature but to the idea of yin and yang. Eel is considered a ‘cold’ food, so to unfold its full health potential, it needs to be balanced with ‘hot’ ingredients – in this case, mint, pepper and chilli.

This dish does not only balance the yin and the yang, the wonderfully crunchy deep-fried eel and the chewy cellophane noodles also make a great contrast of textures.

3 small eels, skin and bones removed

teaspoon ground turmeric

large pinch of chilli powder

oil, for deep-frying

salt 200 g cellophane noodles

1 tablespoon sesame oil

½ handful Vietnamese mint leaves

8 spring onions, sliced

40 g roasted unsalted peanuts, chopped

40 g fried shallots

1 teaspoon fish sauce teaspoon salt, extra

¼ teaspoon freshly ground black pepper

Cut the eel into 4 cm long pieces, then cut each piece lengthways into three. Rinse and pat dry with paper towel. Rub the ground turmeric and chilli powder into the eel pieces.

Heat the oil in a deep frying pan or wok and deep-fry the eel in batches until crisp. Drain well on paper towel and sprinkle with salt.

Meanwhile, soak the cellophane noodles in hot water for 10 minutes, then drain. Toss the sesame oil through the noodles and put them in a large bowl.

Add the Vietnamese mint, spring onion, half of the peanuts and half the shallots to the noodles. Drizzle the fish sauce over the noodles, sprinkle with the extra salt and pepper and toss to combine.

Transfer the noodles to a large platter and top with the eel and the remaining peanuts and shallots.