Bun Oc (Snail Noodle Soup)
A fragrant Vietnamese snail noodle soup with aromatic broth, tender snails, and fresh herbs. Authentic street food that's approachable for home cooks.
- Total time
- 45 min
- Servings
- 2
- Calories
- 285
- Protein
- 18g
Ingredients
- 250 g Canned escargot (snails), drained and rinsed
- 5 cups Chicken or seafood broth
- 2 whole Shallots, unpeeled
- 4 whole Garlic cloves, unpeeled
- 2 whole Star anise
- 1 whole Cinnamon stick
- 2 tablespoons Fish sauce
- 1 teaspoon Palm or brown sugar
- 200 g Fresh rice noodles (bánh canh or bun noodles)
- 1 cup Fresh herbs (mint, cilantro, dill)
- 2 whole Lime wedges
- 3 tablespoons Crispy shallot flakes or fried onions
Instructions
- 1
Place the 2 unpeeled shallots and 4 unpeeled garlic cloves directly on a gas flame or the hot burner of an electric stove, turning with tongs every 30 seconds until the outer layer is blackened and fragrant, about 2 minutes total—this chars them to deepen the broth flavor.
- 2
Transfer the charred shallots and garlic to a cutting board and let them cool for 1 minute until you can touch them safely.
- 3
Rub the blackened skin away under running water with your fingertips, leaving the softened white flesh inside intact.
- 4
Pour 5 cups of broth into a large pot and place it over medium-high heat until you see steam rising and small bubbles breaking the surface, about 3 minutes.
- 5
Add the peeled charred shallots, peeled garlic, 2 star anise pods, and 1 cinnamon stick to the hot broth.
- 6
Return the broth to a gentle simmer (small bubbles rising slowly) over medium heat and let it bubble softly for 15 minutes so the spices infuse their flavor.
- 7
Stir in 2 tablespoons of fish sauce and 1 teaspoon of palm sugar, then taste—the broth should smell aromatic and taste savory and slightly sweet.
- 8
Add the 250 g of drained snails to the simmering broth and cook for 5 minutes just to heat them through, stirring once halfway.
- 9
While the snails simmer, bring a separate pot of water to a boil over medium-high heat (you should see rolling bubbles across the whole surface, about 8 minutes).
- 10
Add the 200 g of fresh rice noodles to the boiling water, stir gently with a fork to separate them, and cook for 2 minutes until they are soft but still slightly springy when you bite one.
- 11
Pour the noodles into a colander or fine-mesh strainer and let the water drain completely, about 15 seconds.
- 12
Divide the drained noodles between 2 serving bowls, placing them in the bottom of each bowl.
- 13
Using a slotted spoon, lift the snails, star anise, cinnamon stick, and shallot pieces from the broth and distribute them evenly over the noodles in both bowls.
- 14
Ladle the hot broth over the noodles and snails, filling each bowl until the noodles are just covered.
- 15
Scatter 1.5 tablespoons of fresh mint, cilantro, and dill leaves roughly torn by hand over each bowl.
- 16
Sprinkle 1.5 tablespoons of crispy shallot flakes over each bowl for crunch and flavor.
- 17
Place 1 lime wedge on the rim of each bowl—squeeze it over the soup just before eating.
- 18
Serve immediately while the broth is still steaming hot.
Tools you’ll need
- Large pot (6-quart)
- Separate pot (4-quart) for noodles
- Colander or fine-mesh strainer
- Tongs
- Slotted spoon
- Ladle
- Cutting board
- Fork
- 2 serving bowls
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