Saigon Hoppin' John
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Ingredients
- 1cup dried black-eyed peas
- 1cup uncooked rice
- 1teaspoon ground ginger
- 4inches lemon grass, bruised and cut into 4 sections, plus 1 stalk for garnish
- 1cup coconut milk
- ½teaspoon salt, or more to taste
- ½teaspoon sugar
- ¼cup cilantro
- Black pepper to taste
Nutritional analysis per serving (6 servings)
216 calories; 8 grams fat; 7 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 32 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 4 grams protein; 201 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wash peas in a strainer; soak 4 hours in ample fresh water. When ready, boil 6 cups water in a 4-quart pot. Add peas, and maintain a low boil, uncovered, 25 minutes. Add all remaining ingredients but the extra lemon grass stalk and the cilantro; when mixture comes to a boil again, reduce to simmer, and cook, covered, 20 minutes.
- Step 2
Add cilantro and salt and pepper to taste. Adjust consistency to soupiness with water, if necessary, and serve in bowls, steaming hot, with an inch of fresh lemon grass.
Private Notes
Comments
This is a fantastic dish. Best thing I’ve had in weeks. I did sub chicken stock for 4 cups of the water but otherwise stuck to the recipe.
This is a fantastic dish. Best thing I’ve had in weeks. I did sub chicken stock for 4 cups of the water but otherwise stuck to the recipe.