Bún ốc (Classic Snail Noodle Soup)
Món truyền thống · Vietnamese
A classic and beloved Vietnamese noodle soup featuring a rich, tangy broth made with tomatoes and fermented shrimp paste, tender rice vermicelli noodles, and savory snails. Garnished with fresh herbs and chili for a vibrant flavor explosion.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Snails (ốc)500g
- Rice vermicelli noodles (bún)500g
- Tomatoes3 large
- Tofu (fried)200g
- Annatto seeds (for color)1 tbsp
- Lemongrass2 stalks
- Scallions1 bunch
- Cilantro1 bunch
- Lime2
- Chili peppers2-3
- Garlic4 cloves
- Shallots1
- Fermented shrimp paste (mắm tôm)2 tbsp
- Fish sauce2 tbsp
- Vegetable oil3 tbsp
- Saltto taste
- Black pepperto taste
- Water2 liters
Các bước
- 1
Prepare the snails: Clean the snails thoroughly by soaking them in salted water for several hours or overnight, changing the water frequently. Boil the snails in water with a stalk of lemongrass for about 10-15 minutes. Drain and remove the snail meat from the shells. Discard any that don't come out easily or seem off.
- 2
Prepare the broth base: Sauté minced garlic and shallots in vegetable oil until fragrant. Add chopped tomatoes and cook until softened. Stir in the fermented shrimp paste and fish sauce.
- 3
Simmer the broth: Add water and the remaining lemongrass stalks (bruised). Bring to a boil, then reduce heat and simmer for at least 30 minutes to allow flavors to meld. Skim off any foam.
- 4
Prepare the noodles and garnishes: Cook the rice vermicelli noodles according to package directions. Drain and rinse. Chop scallions and cilantro. Slice chili peppers and lime wedges.
- 5
Assemble the bowls: Ladle the hot broth into individual serving bowls. Add a portion of cooked noodles, snail meat, and fried tofu to each bowl. Garnish generously with chopped scallions, cilantro, and chili slices.
- 6
Serve immediately with lime wedges on the side.
