How to Make Vietnamese Snail Stew with Green Bananas and Tofu

Prepare the snails

You can also try the following tips to help the snails release mud faster:

Method 1: Soak the snails in a metal basin, or place a knife or scissors into the soaking water.

Method 2: Crack 2-3 raw eggs into the water. This will help the snails purge slime faster and plump up. (Although, this method may be a bit costly).

During soaking, rub the snails occasionally, and change the water to clean them more thoroughly.

After soaking, wash the snails, place them in a pot with enough water to cover them, add a pinch of salt and a little sugar for extra flavor, and bring to a boil. Once the water boils, stir the snails with chopsticks to help release the shells. Boil for 4-7 minutes, depending on the amount of snails.

Once cooked, remove the snails, let them cool, and use a toothpick to extract the meat.

Rub the snail meat with coarse salt and rice vinegar, rinse clean, and drain. Marinate the snails with 1/2 teaspoon fish sauce, 1/2 teaspoon ground pepper, and 1 teaspoon turmeric powder. Mix well.

Prepare the pork belly

Rub the pork belly with coarse salt, rinse clean, and drain. Slice the pork into small pieces, about half a centimeter thick. Do the same with the pork skin if using. Marinate the meat with a little fish sauce and ground pepper for about 15 minutes.

Prepare the tofu and green bananas

Cut the tofu into pieces and fry until golden. To achieve a beautiful yellow color, add 1 teaspoon of turmeric powder to the oil. Set the fried tofu aside.

Cut off the ends of the bananas and peel off the green skin. Prepare a bowl of water mixed with coarse salt and vinegar.

Out of the 6 bananas, cut 4 into 2-3cm pieces and immediately submerge them in the salted vinegar water to remove bitterness and prevent browning. Take the remaining 2 bananas, boil them, and mash them. This mashed banana will be added toward the end of cooking to thicken the stew.

After soaking, rinse and drain the banana pieces. Fry them briefly in the same oil used for frying the tofu. This step helps prevent the bananas from breaking apart during cooking while adding a nutty flavor.

Prepare the remaining ingredients

Peel and slice the shallots and garlic thinly.

Coarsely crush the raw peanuts. These will be added near the end along with the mashed bananas to thicken the stew and enhance its rich, nutty flavor.

Wash and roughly chop the green onions, perilla, wild betel leaves, and snakeweed if available. Be mindful not to add too much perilla, as it can darken the broth.

Slice the fresh chilies.

Rinse the accompanying vegetables (e.g., lettuce, herbs) in salted water, then drain.

Blanch the vermicelli in boiling water, drain, and portion into bowls.

Strain the fermented rice through a fine mesh and set aside.

Cookbeo uses turmeric powder for this dish, but fresh turmeric is an option as well. However, fresh turmeric presents the following challenges:

First, fresh turmeric has a strong odor if used in excess.

Second, fresh turmeric changes color to a deep orange after being grated and strained. To preserve the bright yellow color, add a bit of lemon juice.

Lastly, fresh turmeric is difficult to clean from hands and kitchen utensils.

Cook the snail stew with green bananas and tofu

Heat 1 tablespoon of oil in a pot, then sauté half the chopped garlic and shallots. Add 1 tablespoon of shrimp paste and stir-fry for 30 seconds. Add the snails and stir-fry quickly over high heat for 30 seconds, then remove from the pot.

Do not stir-fry the snails for too long, as they will become tough. Set the snails aside.

In the same pot, heat another tablespoon of oil and sauté the remaining garlic and shallots. Add 1 teaspoon of shrimp paste and stir well. Add the pork belly and cook until the edges start to brown. Then, add the fried banana pieces and pork skin to the pot.

After 1 minute, pour in enough water to cover the ingredients. Adjust the amount of water depending on the number of servings (typically 2.5-3 liters for 4-5 people).

Bring the stew to a boil over high heat, then lower the heat and let it simmer. Add the strained fermented rice and 1 tablespoon of fermented rice vinegar. Cover and continue cooking for 30-35 minutes until the pork and bananas are tender.

When the pork and bananas are tender, add the fried tofu and simmer for another 15 minutes. Then, add the snails and cook for an additional 3 minutes. Stir in the mashed bananas and crushed peanuts to thicken the stew. Season with MSG, fish sauce, and seasoning powder to taste. Add more fermented rice if you prefer a tangier flavor.

Finally, add the chopped perilla, green onions, wild betel leaves, snakeweed, and fresh chili slices.

This dish is quite elaborate, involving many steps and a significant amount of time. However, the delicious and flavorful result makes it well worth the effort.