Eel meat after cleaning will be stir-fried with turmeric, chili, and ground pepper. The broth is made from pork, beef, fish and eel bones. Especially indispensable onion toothpick – onion only in Nghe An, Ha Tinh.
Eel soup in Vietnamese cuisine is usually served with bread or banh Muot (like banh cuon but it is not rolled and has no filling). The cake in Vietnamese cuisine is thinly coated, without filling. Then cut into bite-sized pieces.