Saigon style eggplant with rice noodles
4 servings
30 minutes
Eggplant with rice noodles Saigon-style is a harmony of traditional Vietnamese flavors. Juicy, tender eggplant meat soaked in a fragrant mix of lime juice, soy sauce, and brown sugar reveals a rich palette of tastes: from light sourness to caramel sweetness. Crispy carrots and fresh lettuce add textural variety, while aromatic mint and crushed peanuts finish the composition with a light spicy note. The dish's origins trace back to Saigon's street food, where the harmony of fresh vegetables and rich sauces creates a unique gastronomic experience. This dish is perfect for a light dinner or an exotic treat at a friendly gathering, embodying the essence of Vietnamese gastronomy — the balance of flavor, texture, and simplicity in preparation.
1
Heat the oil in a wok pan over medium-high heat.
- Vegetable oil: 1 tablespoon
2
Put the eggplants there, simmer for 20-25 minutes until the vegetables are soft and golden in color.
- Eggplant: 3 pieces
3
Meanwhile, mix lime juice, soy sauce, brown sugar, and garlic.
- Lime juice: 3 tablespoons
- Soy sauce: 3 tablespoons
- Brown sugar: 2.5 tablespoons
- Finely chopped garlic: 3 cloves
4
Stir until the sugar dissolves. Pour the mixture over the eggplants, cover with a lid, and reduce the heat.
- Eggplant: 3 pieces
5
Prepare the noodles according to the package instructions and drain.
- Rice noodles: 170 g
6
Place the carrots and lettuce in 4 large bowls. Top with noodles and eggplants.
- Carrot: 250 g
- Lettuce leaves: 8 pieces
- Rice noodles: 170 g
- Eggplant: 3 pieces
7
Garnish with mint and peanuts.
- Chopped mint leaves: 20 g
- Chopped roasted peanuts: 40 g
