Bún ốc

Name: Bún ốc
Total time: 1 h 10 min
Yield: 4
Cuisine: Vietnamese
Ingredients: 600 g Freshwater snails, or tinned snail meat; 500 g Pork bones; 2.5 L Water; 5 Tomatoes, cut into wedges; 80 ml Rice vinegar, or fermented rice water (giấm bỗng); 200 g Fried tofu, cut into triangles; 4 Shallots, chopped; 2 tbsp Annatto oil; 3 tbsp Fish sauce; 1 tbsp Shrimp paste (mắm tôm); 600 g Fresh rice vermicelli (bún); 1 handful Perilla, Vietnamese balm, spring onion; 200 g Banana blossom and lettuce, shredded

Hanoi's snail noodle soup — a tomato and rice-vinegar broth turned sour rather than sweet, with snails cooked separately and dropped in at the last second so they stay firm.

Nguồn

Công thức của Hanoi kitchens and street stalls · 🏺 Truyền thống · Northern Vietnamese cooking — Hanoi households and the pavement stalls of the Old Quarter

Hanoi · snail noodle soup — An ownerless regional dish, so no cook is credited. The cited article confirms bún ốc as a Vietnamese dish originating from Hanoi, in which roasted or boiled snails may also be eaten first as an appetizer. The stock ratio, the sour-first tasting rule, the 90-second snail limit and the timings are this book's own.

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Các bước

Simmer the pork bones in the water for 45 minutes, skimming, and strain into a clean pot.
If using live snails, boil them 5 minutes, pick the meat out with a pin, and rub it with salt to remove the slime.
Fry the shallots in the annatto oil, add the tomatoes and cook 6 minutes until they slump but still hold their shape.
Pour in the stock, add the fried tofu, and season with fish sauce, shrimp paste and the vinegar.
💡 Taste for sourness before anything else. Bún ốc should make you wince slightly — a broth balanced like phở is a broth that has lost the point.
Simmer 15 minutes. Warm the snail meat separately in a ladle of the broth for 90 seconds.
💡 Never boil snails in the pot. Ninety seconds and they are done; three minutes and they are rubber, and no amount of broth will soften them again.
Put noodles in the bowls, spoon the snails and tofu over, ladle the sour broth in, and heap the herbs and shredded vegetables on top.

💡 Mẹo

Hanoi eats this in the morning and treats the sourness as a wake-up, the way other cities treat coffee. The vinegar is not seasoning here — it is the structure.
Mắm tôm is optional and divides Vietnamese tables as much as foreign ones. Left out, the broth is cleaner and thinner; put in, it is what makes it taste like Hanoi.