Bún ốc (Rice vermicelli soup with freshwater snails North Vietnamese style)

BUN OC (Bún ốc) is a rice vermicelli soup with freshwater snail (PILA polita), originated from north Vietnam (Hanoi).

RECIPE:

Ingredients (for 3 serves):

  • 1 kg freshwater snails (Pila polita) (Vietnamese: Ốc nhồi / Ốc bưu), alive, or 300 gr snail meat
  • 300 gr soybean curd (tofu)
  • 500 gr fresh rice vermicelli (Vietnamese: bún tươi), or dried rice vermicelli cooked as package instruction.

For broth:

  • 4 nos tomatoes (cà chua), wedge cuts
  • 600 ml stock (Pork or chicken stock)
  • 100 ml DẤM BỖNG or to taste (Tamarind juice can be substituted)
  • 1 tbsp cooking oil
  • 2 tsp chopped garlic
  • 2 tbsp chopped shallots
  • Seasonings: Sugar, fish sauce, Salt, pepper…

For garnishing:

  • Vietnamese fresh herbs: Perilla, mint, Vietnamese balm, scallions… slice coarsely

Condiments: Mung bean sprouts, Butterhead lettuce, sliced chilli, lime wedges, shrimp sauce (optional)

Methods:

  1. For Snails: Soak the snails in water mixed with 1 tbsp cornstarch and some sliced chilli about 30 minutes to 1 hr (if you use alive snails) for removing all dirts from them. Wash carefully then boil until cooked, pick meat out, set aside. Keep snail juice for broth.
  2. For bean curd: Cut into cubes 2.5cm X 2.5cm, deep fry them until golden brown, keep aside.
  3. For broth: In soup pot with medium heat, add cooking oil, sweat 1 tsp chopped garlic, 1 tbsp chopped shallot a few seconds, add tomato wedges, saute a couple minutes. Add stock, snail juice, DẤM BỖNG, bring to a boil. Seasoning to taste.
  4. In a sauteing pan with medium heat, add oil, sweat 1 tsp garlic, 1 tbsp shallot a few seconds, add snail meat, saute quickly, seasoning to taste, keep warm.
  5. Serving: Blanch the rice vermicelli in boiling water, put in serving bowl. Assemble snails, tofu on noodle. Ladle very hot tomato broth to cover. Garnishing with chopped herbs, served with condiments.

DẤM BỖNGis a one of Vietnamese RICE VINEGAR, a popular and favorite ingredient in cuisine of North Vietnam. This is a byproduct from RICE WINE (RƯỢU ĐẾ) producing. DẤM BỖNG has light sour taste due fermentation process of rice wine making. It has wine flavor and less alcoholic so it can be used to kill the smell of some kinds of FISH and SEAFOOD. DẤM BỖNG is often used in some dishes, such as BRAISED DUCK/GOOSE IN DẤM BỖNG (VỊT /NGANG UM DẤM BỖNG), BÚN ỐC (Rice vermicelli soup with snails), …

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Post Author: dvd

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