Cherry & Dennis Helper Habitat
Vietnamese Home-Style Bun Oc Snail Noodle Soup
越南家常番茄田螺米線 Bún Ốc
Recipe overview
This home-style version builds a tangy tomato and shrimp-paste broth with fried tofu and herbs, reheating regulated cooked snails thoroughly only at the end.
01
Ingredients
Main ingredients
- 400 g regulated refrigerated cooked snail meat
- 500 g rice vermicelli
- 500 g tomatoes
- 200 g fried tofu
- 50 g Vietnamese herbs
Main seasoning
- 2 L water
- 2 tbsp cooking oil
- 3 tbsp fish sauce
- 2 tbsp rice vinegar
- 1 tsp shrimp paste
02
Tools
- cutting board
- knife
- two stockpots
- strainer
- noodle basket
- ladle
03
Steps
Step 1
Verify cooked snails are regulated, refrigerated and in date; rinse and remove shell fragments
Verify cooked snails are regulated, refrigerated and in date; rinse and remove shell fragments.
Step 2
Cut tomatoes into large wedges, retaining seeds and juices
Cut tomatoes into large wedges, retaining seeds and juices.
Step 3
Heat two tablespoons oil and sear tomato cut sides until lightly charred
Heat two tablespoons oil and sear tomato cut sides until lightly charred.
Step 4
Remove half the wedges and crush the remainder into the soup base
Remove half the wedges and crush the remainder into the soup base.
Step 5
Take 100 ml from the measured 2 litres water to dissolve the shrimp paste, let it settle, then pour off only the upper liquid
Take 100 ml from the measured 2 litres water to dissolve the shrimp paste, let it settle, then pour off only the upper liquid.
Step 6
Add the remaining 1
Add the remaining 1.9 litres water and the shrimp-paste liquid; simmer fifteen minutes.
Step 7
Season with fish sauce and skim impurities from the surface
Season with fish sauce and skim impurities from the surface.
Step 8
Return intact tomato wedges and fried tofu; simmer five minutes
Return intact tomato wedges and fried tofu; simmer five minutes.
Step 9
Cook vermicelli separately until tender, rinse cold and drain well
Cook vermicelli separately until tender, rinse cold and drain well.
Step 10
Reheat snails thoroughly in the broth to at least 75°C at the thickest part
Reheat snails thoroughly in the broth to at least 75°C at the thickest part.
Step 11
Turn off heat, add rice vinegar and balance to a clean tang
Turn off heat, add rice vinegar and balance to a clean tang.
Step 12
Divide noodles, add snails, tomato, tofu and herbs, then ladle hot broth
Divide noodles, add snails, tomato, tofu and herbs, then ladle hot broth.
Common mistakes
- Do not use unverified or poorly chilled cooked snails; below 75°C is unsafe, while prolonged boiling makes them rubbery.
Tips
Crush half the tomatoes for body and return the rest later for intact red wedges.
