Bún ốc Chuối Đậu (Snail, Tofu, and Banana Blossom Noodle Soup)
85% chuẩn vị · Vietnamese
A regional variation of Bún ốc, popular in Northern Vietnam, this version incorporates the unique textures and flavors of unripe banana blossoms and fried tofu, creating a more complex and hearty soup.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
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Nguyên liệu
- Snails (ốc)500g
- Rice vermicelli noodles (bún)500g
- Fried tofu300g
- Unripe green bananas2 medium
- Banana blossom (optional, if available)1/2
- Tomatoes2 large
- Lemongrass2 stalks
- Scallions1 bunch
- Dill1/2 bunch
- Perilla leaves (tía tô)a few
- Lime2
- Chili peppers2-3
- Garlic4 cloves
- Shallots1
- Fermented shrimp paste (mắm tôm)2 tbsp
- Fish sauce2 tbsp
- Annatto oil (optional, for color)1 tbsp
- Vegetable oil3 tbsp
- Saltto taste
- Black pepperto taste
- Water2 liters
Các bước
- 1
Prepare snails: Clean and boil snails as in the classic recipe. Remove meat from shells.
- 2
Prepare green bananas and banana blossom: Peel green bananas, slice thinly, and immediately soak in acidulated water (water with lime juice or vinegar) to prevent browning. If using banana blossom, shred it thinly and soak in acidulated water as well. Drain well before use.
- 3
Prepare broth base: Sauté minced garlic and shallots in oil. Add chopped tomatoes and cook until soft. Stir in fermented shrimp paste and fish sauce. Add annatto oil if using.
- 4
Simmer broth: Add water and bruised lemongrass stalks. Bring to a boil, then simmer for at least 40 minutes. Skim foam.
- 5
Cook noodles and garnishes: Cook rice vermicelli noodles. Drain and rinse. Chop scallions, dill, and perilla leaves. Slice chili and lime.
- 6
Assemble: In serving bowls, place noodles, snail meat, fried tofu, and drained green banana slices/banana blossom. Ladle the hot broth over. Garnish with chopped dill, scallions, perilla leaves, and chili.
- 7
Serve hot with lime wedges.
