 |
| Bun Oc - Vietnamese Snail Noodle Soup recipe |
6 cloves of garlic, chopped
2 medium shallots, chopped
4-6 fresh tomatoes, seeds removed, quartered
1/2 pound ground pork
1 lb snails*
fish sauce to taste
salt to taste
vegetable oil
10 cups of pork broth (recipe follows)
Cover the bottom of a soup pot with vegetable oil on medium heat. Sauteed the garlic and shallots until translucent about 2 mins. Throw in fresh tomatoes and season liberally with salt and sauteed until soft about 5 mins. make pork broth and bring to a boil. After the soup boils add the ground pork and stir to break up the meat. Turn down to low heat and simmer until ground pork is cooked season with fish sauce and shrimp paste.
* I buy frozen snails from the Asian supermarket. I defrost the snails and scrub them liberally with salt. Rinse the snails thoroughly and simmer in water for 15 mins.
Pork broth
1 1/2 Pork neck bone, fat trimmed
12 cups of water
1 thumb size ginger, cracked
Put pork bones, water and ginger into a pot. Bring to a boil and reduce to medium low. Simmer for 2 hours, skim any scum as it appears.
Reserve the pork bones. They make for 'good eating' when everyone has gone home.
To Serve:
Rice noodles (bun)
Snails
Garnishes:
Morning Glory (Rau Muong, aka Chinese Spinach 'ong choy'), stems only, thinly sliced or curled
bean sprouts
Vietnamese coriander (rau ram)
Perilla
Fried tofu
Shrimp paste
Siracha
Garnishes:
Morning Glory (Rau Muong, aka Chinese Spinach 'ong choy'), stems only, thinly sliced or curled
bean sprouts
Vietnamese coriander (rau ram)
Perilla
Fried tofu
Shrimp paste
Siracha
Fresh Chilies
Lemon/Lime
No comments:
Post a Comment