Vietnamese Snail Noodle Soup

Ingredients

• 1 lb canned or fresh snails in shells, cleaned and rinsed
• 4 cups fish stock or chicken stock
• ½ lb rice vermicelli noodles
• 2 tablespoons fish sauce
• 3 cloves garlic cloves, minced until the pieces are smaller than a grain of rice
• 1 whole fresh red chili, sliced crosswise into thin rings, seeds removed if you prefer less heat

Instructions

1. 1

   Bring a large pot of water to a boil over high heat, then add the rice vermicelli noodles and stir gently so they separate.

2. 2

   Once the water returns to a boil and noodles are tender enough to bend without resistance, about 4 minutes, drain them in a colander and set aside.

3. 3

   Rinse the drained noodles under cool running water, swishing them gently with your fingers to prevent clumping, then drain again and divide between two bowls.

4. 4

   Pour the 4 cups of stock into the same pot (no need to rinse it) and bring to a boil over high heat, about 5 minutes.

5. 5

   Add the snails and minced garlic to the boiling stock, stir once, then reduce heat to medium and simmer gently until snails are heated through and smell fragrant, about 3 minutes.

6. 6

   Stir in the 2 tablespoons of fish sauce, then taste a spoonful of broth and add more fish sauce in 0.5-tablespoon increments if it tastes too mild (the broth should taste salty and savory).

7. 7

   Ladle half the snails and broth over the noodles in the first bowl, then repeat with the second bowl, dividing snails evenly.

8. 8

   Scatter the sliced fresh chili evenly over both bowls as garnish, then serve immediately while the soup is steaming.

Tools you’ll need

• large pot (at least 4-quart capacity)
• colander
• wooden spoon
• ladle
• two soup bowls
• chef's knife
• cutting board

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