Bún Ốc (Vietnamese Snail Noodle Soup)

Ingredients

• 500 g canned snails (ốc), drained and rinsed
• 1 liter water
• 3 tablespoon fish sauce
• 3 stalk lemongrass stalks, white parts only
• 3 medium shallots
• 4 clove garlic cloves
• 1 inch piece fresh ginger, peeled
• 2 whole dried chilies
• 1 stick cinnamon stick
• 2 whole star anise
• 1 teaspoon coriander seeds
• 2 tablespoon vegetable oil
• 200 g rice vermicelli noodles, dried
• 15 leaf fresh mint leaves
• 15 leaf fresh cilantro leaves
• 10 leaf fresh perilla leaves (optional)
• 1 whole lime
• 3 tablespoon crispy fried shallots
• 2 whole scallions, thinly sliced
• ½ teaspoon salt

Instructions

1. 1

   Toast the spices to release their oils. Place a small dry skillet over medium heat and add 2 coriander seeds, 2 whole star anise, and 1 cinnamon stick. Toast for 2-3 minutes, stirring occasionally, until fragrant — you should smell warm spice aromas rising from the pan. Transfer to a small bowl.

2. 2

   Prepare the aromatics. Trim 3 lemongrass stalks, discarding the dry outer leaves and the top green portions. Cut the white parts into 2-inch pieces and crush them lightly with the side of a knife to help release flavor. Peel 3 medium shallots and cut them in half. Peel 4 garlic cloves and lightly crush them. Grate a 1-inch piece of fresh ginger on a microplane.

3. 3

   Char the aromatics to deepen flavor. Heat 2 tablespoons of vegetable oil in a 3-quart heavy-bottomed pot over medium-high heat. Add the crushed shallots, garlic, and 2 dried chilies (left whole). Sauté for 3-4 minutes, stirring frequently, until the shallots char slightly at the edges and the garlic turns golden — the aroma should be rich and caramelized.

4. 4

   Build the broth base. Add the grated ginger to the pot and stir constantly for 30 seconds until fragrant. Pour in 1 liter of water and add the toasted spices (coriander seeds, star anise, cinnamon stick) plus the crushed lemongrass pieces. Bring to a rolling boil over high heat, then immediately reduce to medium-low and simmer uncovered for 15 minutes. The broth should smell intensely aromatic with layers of lemongrass, spice, and ginger.

5. 5

   Season and add the snails. Strain the broth through a fine-mesh strainer into a clean pot, pressing gently on the solids to extract all liquid — discard the solids. Return the pot to medium heat and stir in 3 tablespoons of fish sauce and 0.5 teaspoon of salt. Taste and adjust as needed — the broth should be aromatic, slightly salty, and balanced. Add the 500 g of drained canned snails and simmer gently for 3-4 minutes just to warm them through. Do not boil vigorously or the snails will become tough.

6. 6

   Cook the noodles. Bring a large pot of water to a rolling boil. Add 200 g of dried rice vermicelli noodles and stir immediately to separate them. Cook for 4-5 minutes, stirring occasionally, until they are tender but still hold their shape — they should bend easily but not fall apart. Drain well in a colander and set aside.

7. 7

   Prep the fresh herbs and garnishes. Roughly tear 15 fresh mint leaves and 15 fresh cilantro leaves. If using fresh perilla leaves, leave them whole or tear larger ones. Thinly slice 2 scallions on a sharp bias into 1-inch pieces. Cut 1 lime into 2 wedges. Have 3 tablespoons of crispy fried shallots ready in a small bowl.

8. 8

   Assemble the bowls. Divide the cooked rice vermicelli noodles between 2 large, deep bowls, creating a loose nest at the bottom of each. Use a slotted spoon to distribute the snails evenly between the two bowls, placing them on top of the noodles. Ladle the hot broth carefully into each bowl, pouring enough to just submerge the noodles — you want about 2 cups of broth per bowl.

9. 9

   Finish and serve immediately. Top each bowl with a generous handful of the torn mint and cilantro leaves, the perilla leaves if using, and the sliced scallions. Scatter 1.5 tablespoons of crispy fried shallots over the top of each bowl — they should float on the surface and stay crunchy from the heat of the broth. Place one lime wedge on the rim of each bowl. Serve immediately while the broth is steaming hot and the herbs are bright. Diners squeeze lime juice into their bowls just before eating and mix gently to combine all the aromatics.

Tools you’ll need

• small dry skillet
• 3-quart heavy-bottomed pot
• fine-mesh strainer
• large pot
• colander
• microplane
• sharp knife
• slotted spoon
• 2 large deep bowls
• ladle

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