Bun Oc is a culinary specialty of Hanoians. Snail vermicelli can be eaten hot, dipping or chan. Cold snail noodle soup is suitable for summer.
For a long time, snail vermicelli has become a rustic dish, loved by many people because of its unique deliciousness, delicate flavor and attractive color that only this dish has. Hanoians love and adore vermicelli noodles as a dish imbued with their homeland’s identity.
Snail making vermicelli is usually caught in West Lake, the snail is both delicious and fat. The most delicious snails are winter snails, medium size, yellow intestines. To have a delicious bowl of snail vermicelli, the shopkeeper must carefully choose from cooked snails, spices, raw vegetables, to the type of vermicelli served with. A delicious bowl of snail vermicelli requires the broth to be juicy, sour, and suddenly smells of vinegar.
Soft but not crushed vermicelli mixed in chan, fried snail meat until cooked, still retaining the typical flavor of snails, soft, crispy but not tough and tough. The broth must be delicious, cooked from the bones of the tube being simmered, skimmed thoroughly, so the water is clear. That pot of water is stocked with many things to reduce: tomatoes, sour ears, vinegar, fat, pepper, salt, sugar, chili… The vermicelli must choose the delicious vermicelli of Phu Do village, Nam Tu Liem district.
The vermicelli is small and soft, when mixed with water, it is still flexible but not crushed. There are many sophisticated restaurant owners ordering vermicelli made from eight fragrant rice, mixed with a little sticky rice with yellow flowers to make the finished vermicelli more delicious, adding more flavor to the vermicelli bowl. Raw vegetables: lettuce, Lang basil, perilla, marjoram, coriander, thinly sliced banana stem…
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Another special feature is the bowl of chili sauce, which is also found mixed in the dark red color of the chili seeds. pretty small. Holding a delicious, hot bowl of vermicelli in your hand, while eating while sipping, enjoy the sweetness of water, the fragrant plasticity of vermicelli, the lumpy taste of snails, the pungent taste of chili, sometimes feeling cool on the tip of the tongue because The lettuce leaves and herbs are extremely delicious.
Ingredient Bun Oc
- Stuffed octopus (medium): 2 kg
- Pork bones: 1 kg
- Fresh vermicelli (microfiber); 1 kg
- Tofu (tofu): 3 pieces (cover)
- Ripe tomatoes: 300 gr
- Turmeric powder, lemon, chili. minced purple onion, green onion, cilantro, perilla
- Vinegar: ½ liter
- Cooking oil
- Seasoning: pepper, salt, sugar, fish sauce
- Accompanying vegetables: lettuce, split water spinach, banana cabbage, thinly sliced banana flower
How to cook Bun Oc
Step 1: Prepare ingredients
- After buying snails, you soak the rice water overnight to remove all dirt. If you don’t have time, you can add a few slices of chili pepper to the water to soak the snails. Then, put a pot of snail broth with a little salt.
- Note: do not boil too thoroughly to avoid the snail meat being tough and you remember to keep the snail juice.
- After boiling, take out the snail, let it cool slightly, take out the meat and remove the black tail.
- Next, marinate the snails with about 1.5 teaspoons of fish sauce, a little ground pepper and ½ teaspoon of turmeric powder, let stand for about 30 minutes for the snail meat to absorb the spices.
- Tomatoes: wash, remove the stem and add the areca.
- Chili peppers, seeded and finely chopped. Scallions, perilla washed and chopped. Raw vegetables pick up the damaged part, wash, and can be chopped to taste.
- Wash tofu, cut into small squares, fry until golden, take out and drain the oil
- Pork bones: you wash with salt water to remove the fishy smell, then put in a pot with 2 liters of broth for about 30 minutes on medium heat.
- Note: while stewing the bones, remember to constantly skim the foam to keep the broth clear.
- You pour fresh vermicelli through boiling water, drain.
Step 2: Cook snail noodles
Put the pot on the stove and add a little cooking oil and cook until it boils, then add the minced red onion and fry until fragrant. Then, you add the snail meat and tomatoes and stir-fry on high heat for about 3 minutes for hunting. Note: if you boiled the snails a bit too much earlier, you can add the snails to stir-fry after the tomatoes, as long as the soup is so that the snail meat is just cooked, don’t be too tough.
Add the snail broth, bone broth and vinegar to the pot and bring to a boil, season to taste, then drop the tofu into the pot, wait until it boils, then lower the heat to keep it hot until it’s hot. use.
Step 3: Present the dish Bun Oc
You put the vermicelli in a bowl, fill it with water and scoop out the snails, tofu, and tomatoes a little each and sprinkle with green onions. Snail vermicelli is served with raw vegetables, wherever you eat, put vegetables in there.
