Bún Riêu Ốc (Snail Crab Noodle Soup)
85% chuẩn vị · Vietnamese
A regional variation of Bún Riêu Cua, popular in Northern Vietnam, that incorporates the unique chewy texture and subtle brininess of snails into the crab and tomato broth.
Đánh giá công thức này
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Nguyên liệu
- Fresh water crabs400g
- Escargots (snails)200g
- Tomatoes300g
- Annatto seeds2 tbsp
- Shrimp paste (mắm tôm)1.5 tbsp
- Rice vermicelli noodles (bún)500g
- Tofu puffs100g
- Scallions1 bunch
- Cilantro1 bunch
- Garlic3 cloves
- Shallots1
- Lime1
- Chili peppersto taste
- Saltto taste
- Black pepperto taste
- Water2 liters
Các bước
- 1
Prepare crab paste: Clean and pound crabs. Strain to extract crab roe and liquid.
- 2
Prepare snails: Clean snails thoroughly. Boil briefly with ginger and lemongrass (optional) to remove odor, then extract meat and chop.
- 3
Prepare broth base: Sauté minced garlic and shallots. Add chopped tomatoes and cook until softened. Add annatto oil.
- 4
Simmer broth: Add water to the sautéed aromatics and tomatoes. Bring to a boil, then add crab liquid. Skim off scum.
- 5
Add crab cakes and snails: Mix crab paste with shrimp paste and form small cakes. Gently add crab cakes and chopped snails to the simmering broth.
- 6
Add tofu puffs: Add tofu puffs to the broth and simmer until heated through.
- 7
Prepare noodles: Cook rice vermicelli noodles according to package directions. Drain and rinse.
- 8
Assemble: Place noodles in a bowl. Ladle the hot broth with crab cakes, snails, and tofu puffs over the noodles. Garnish with chopped scallions and cilantro.
- 9
Serve: Serve immediately with lime wedges and chili peppers.
