How to Make Vietnamese Snail Noodle Soup (Bún ốc)

Prepare the Broth

Rinse the pork leg bones with diluted salt water and roast them briefly to remove any blood from the bone marrow. Then, rinse off any charred bits. Next, bring a pot of water to a boil, add a few stalks of lemongrass and slices of ginger, and blanch the bones for about 10 minutes.

After blanching, rinse the bones again before adding them to a pot with fresh water to simmer for the broth. For a rich flavor, simmer the bones for at least 6-8 hours.

When simmering the bones, keep the broth at a gentle boil (a low simmer where small bubbles rise from the center of the pot) without covering the pot. Typically, simmer about 5 liters of water, reducing it to about 3.5 liters for a concentrated broth. This gentle simmering is the optimal temperature for preparing broth.

If preparing the broth a day in advance, let it cool and then store it in the refrigerator.

Prepare the Snails

Rinse the snails 3-4 times to remove any mud and dirt from the shells, then soak them in rice water with a few slices of fresh chili.

Soak the snails for 2-3 hours, occasionally rinsing and changing the water to clean them thoroughly, removing any mud and slime.

After soaking, rinse the snails again, drain, and prepare them for boiling.

Rinse the lemongrass, crush it, and cut it into segments.

Rinse the ginger and slice it thinly; rinse the pomelo or lime leaves, and add them to the pot.

Add the snails to a pot, pour in enough water to cover them, and bring to a boil. Once boiling, cook the snails for about 7 more minutes until done. Stir occasionally to loosen the snails from their shells, making it easier to extract the meat later.

When the snails are cooked, remove them from the pot, and strain the boiling water, keeping only the clear part for later use.

Use a toothpick to extract the snail meat, avoiding the bottom part, as it contains grit and small snails, which can be bitter and gritty.

After extracting the meat, rub it with a bit of coarse salt and rice vinegar, then rinse thoroughly and drain.

Fry the Shallots

Peel and thinly slice the shallots for frying. Heat oil in a pan, and fry the shallots until golden brown. These crispy, fragrant shallots will be sprinkled over the snail noodle soup at the final step to enhance its aroma and flavor.

Ensure the shallots are evenly sliced to prevent burning while frying. Learn more at how to fry shallots.

Fry the Tofu

Peel and finely chop the fresh turmeric, then add it to the pan with the oil used to fry the shallots. The turmeric oil will give the tofu a beautiful golden color. When the oil turns golden, remove the turmeric.

To achieve crispy tofu, use plenty of oil. Cut the tofu into small cubes and deep-fry until golden and crispy on all sides. Remove and drain on paper towels, then set aside.

Fry the Green Bananas

Peel the green bananas, cut them into segments, then slice them into pieces about 4-5 cm long and 2-3 cm thick. Soak the slices immediately in salted water to prevent browning and reduce the banana's natural sap.

After soaking for about 10 minutes, drain the banana slices.

Use the turmeric oil from the tofu frying step to fry the bananas, giving them a pleasant aroma and a golden color while keeping them intact during cooking. Lightly fry the banana slices until golden, then remove and set aside.

Sauté the Tomatoes

Rinse the tomatoes and cut them into wedges.

Remove some of the oil used for frying the bananas and tofu, and add the tomatoes to the pan. Sauté over high heat, and you may add a bit of seasoning salt to enhance their flavor.

Sauté the tomatoes for a little over a minute, then transfer them to a separate bowl.

Sauté the Snails

In a pan, add 1 tablespoon of turmeric oil, heat over medium-high heat, then add the snail meat and sauté. Season with 1 teaspoon of fish sauce and 1/2 teaspoon of MSG. Stir continuously for about 1 minute until the snail meat is firm and infused with the seasoning, then transfer it to a bowl.

Marinate the Beef

Rinse the beef, slice it thinly, and marinate it with a bit of sesame oil to tenderize the meat.

Prepare the Pork Ear Sausage

Slice the pork ear sausage into thin strips and set them aside in a bowl.

Both the pork ear sausage and beef should be prepared just before serving, so keep them in the refrigerator to maintain their freshness.

Other ingredients like green onions and perilla leaves should be washed and chopped. Wash the various fresh herbs, bean sprouts, and banana blossoms in salted water, then rinse and drain. Cut the lettuce or frisée into 2 cm pieces.

Bring a pot of water to a boil and blanch the rice vermicelli to remove its sourness. Drain the noodles and set them aside.

Cook the Snail Noodle Soup

Add the snail boiling water to the simmered pork bone broth, bring it to a boil, and season with vinegar, shrimp paste, a bit of MSG, and fish sauce to taste. Since the broth will be served with noodles and various ingredients like tofu, beef, and fresh herbs, you may want to season it slightly more intensely.

When the broth returns to a boil, add the fried bananas and simmer for about 3-4 minutes. Increase the heat to blanch the beef slices. For tender, flavorful beef, blanch until the meat turns light pink, then transfer to a clean bowl.

At this point, skim off any foam to keep the broth clear, then add the sautéed tomatoes. Cook for another 1-2 minutes, then remove from heat.

Place the noodles in a bowl, then add the fried tofu, blanched beef, pork ear sausage, sautéed snails, chopped green onions, perilla leaves, and crispy shallots. Pour the hot broth over the top and serve. To keep the soup hot, ladle the broth from the bottom of the pot.