Bún ốc with Lemongrass and Chili Broth

Ingredients

• 500g (1.1 lb) snails 500g (1.1 lb) snails
• 200g (7 oz) rice noodles 200g (7 oz) rice noodles
• 1 lemongrass stalk, bruised 1 lemongrass stalk, bruised
• 2 red chilies, sliced 2 red chilies, sliced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 shallot, thinly sliced 1 shallot, thinly sliced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon shrimp paste 1 teaspoon shrimp paste
• 1 liter (4 cups) chicken or vegetable broth 1 liter (4 cups) chicken or vegetable broth
• Fresh herbs (cilantro, mint, Thai basil) for garnish Fresh herbs (cilantro, mint, Thai basil) for garnish
• Lime wedges for serving Lime wedges for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 60g, 5g
• Protein: 15g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Clean the snails thoroughly by soaking them in water with a little salt for 30 minutes. Rinse well and drain.
2. 2.
   Cook the rice noodles according to package instructions. Drain and set aside.
3. 3.
   In a large pot, heat the vegetable oil over medium heat. Add the garlic, shallot, lemongrass, and red chilies. Sauté until fragrant.
4. 4.
   Add the snails to the pot and cook for 5 minutes, stirring occasionally.
5. 5.
   Stir in the fish sauce, sugar, and shrimp paste. Cook for another 2 minutes.
6. 6.
   Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat and simmer for 20 minutes to allow the flavors to meld together.
7. 7.
   Remove the lemongrass stalk from the pot.
8. 8.
   To serve, divide the cooked rice noodles among bowls. Ladle the snails and broth over the noodles.
9. 9.
   Garnish with fresh herbs and serve with lime wedges on the side.

Treat your ingredients with care...

• Snails — Ensure that the snails are thoroughly cleaned before cooking. Soaking them in salted water helps remove any impurities. Rinse them well to ensure they are clean and ready to be cooked.

Tips & Tricks

• If you can't find fresh snails, you can use canned snails as a substitute.
• Adjust the amount of chili according to your spice preference.
• For a vegetarian version, replace the snails with tofu or mushrooms.
• Squeeze fresh lime juice over the soup just before eating to enhance the flavors.
• Feel free to add bean sprouts or sliced cucumbers as additional toppings.

Serving advice

Serve the Bún ốc hot, allowing the flavors to meld together. Provide lime wedges on the side for diners to squeeze over their bowls, adding a tangy kick to the dish. Encourage guests to garnish their bowls with an abundance of fresh herbs for a burst of freshness.

Presentation advice

Present the Bún ốc in individual bowls, with the vibrant colors of the snails, noodles, and herbs on display. Ensure that the broth is generously ladled over the noodles and snails, creating an inviting and aromatic bowl of soup. Garnish with a sprig of fresh herbs for an added touch of elegance.