Bún ốc is snail vermicelli soup. The broth is a mix of the snail cooking liquid, bone broth, a tomato broth and green banana, and each bowl is topped with fried snail meat, fried tofu, tomatoes and herbs. The recipe is quite complex, but you can make it if you follow the 7 steps below carefully. Time: the snail meat marinates for 15 minutes. Ingredients 2 kg snail 300 g bone tubes 2 tofu 2 tomatoes 2 green bananas 3 dried onion Scallion, perilla, vegetables, ginger Fish sauce, spices, shrimp paste, chillies, MSG, turmeric powder, grease, vinegar Vermicelli How to make bún ốc 1. Cook and marinate the snails Soak and wash the snails, then boil them with a few grains of salt. When the snails are cooked, take them out of the broth and strain the broth. Take the meat out of the shells. Wash the snail meat with lime juice. Marinate it with 2 teaspoons of fish sauce, some spices, turmeric powder, chopped ginger and grease, and leave it for 15 minutes. 2. Make the bone broth and prepare the toppings Boil the bone tubes to get a broth. Slice the tofu thinly and fry it until golden. Chop the dried onion. Wash the scallion and perilla, then slice them together. 3. Fry the snail meat Add oil and the chopped dried onion to the pan. Add the snail meat and fry for about 1.5 to 3 minutes, then put the snail meat on a dish. This step is very important: the snail meat becomes tough if you fry it too long. 4. Make the tomato broth Cut the tomatoes into 4 parts. Put half of the tomatoes in the pan and fry them to make a broth. 5. Prepare the green bananas Peel the green bananas, cut them into 4 parts and soak them in salt water, then wash them again with clean water. Marinate the bananas with ½ teaspoons spices and turmeric powder. Add grease to the pan and fry the bananas over low heat. 6. Cook the soup Boil the snail broth, the bone broth, the tomato broth and the green banana together. When the green banana is soft, add the spices and vinegar. When the broth is boiling, add the last half of the tomatoes and the fried tofu. 7. Assemble the bowls Dip the vermicelli in boiling water, then put it in a bowl. Arrange fried tofu, tomatoes, scallion, perilla, vegetables and the fried snail meat on top. Lastly, pour the broth into the bowl. Eat it with a mixture of chillies and fish sauce. The broth keeps well in the fridge. When you want to eat, just boil the broth again, which makes this a good choice when you’re busy. Share:
