When mentioning soups with the flavor of the North, one cannot forget the delicious and rich snail noodle dish with banana and tofu. It seems that this is a complicated dish, but the way to make it is extremely simple. TasteVN will introduce you to 3 very simple ways to cook snail noodles with banana and tofu at home, let’s get cooking right away!
1. Snail noodles with banana and tofu (recipe shared by users)
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Preparation
40 minutes
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Cooking
30 minutes
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Difficulty
Medium
Ingredients for Snail noodles with banana and tofu (recipe shared by users) For 4 people
Fresh noodles 500 gr Black snail meat 400 gr (excluding shell) Pork belly 250 gr Tofu 300 gr Green banana 2 fruits Tomato 3 fruits Pork fat 50 gr Red onion 8 bulbs Fresh ginger 2 slices Aromatic herbs a little (Vietnamese coriander/ perilla/ cilantro) Turmeric powder 1 teaspoon Vinegar 1 teaspoon Fermented rice 2 tablespoons Cooking oil 1 teaspoon Common seasoning a little (salt/ seasoning powder/ ground pepper)
Ingredient images
How to prepare Snail Noodle with Banana and Tofu (recipe shared by a user)
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Preparing the snails
First, you place the snail meat into a bowl along with 1 spoon of salt and 1 spoon of vinegar. Then, use your hands to gently massage the snail meat with the salt and vinegar to eliminate the fishy smell and clean off the slime. Rinse the snail meat with water and then place it in a strainer to drain.
Note: To ensure that the snail meat absorbs the seasoning evenly and is easier to eat when cooked, you should cut the larger snails in half.
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Prepare other ingredients
First, use a knife to cut the pork fat into small cubes, then place it in a pan and render the pork fat on low heat, making sure to stir frequently until the pork fat shrinks into cracklings, then remove and drain the oil.
For the tofu, cut it into thin slices about the width of a finger and then put it in the pan to fry on high heat until both sides are evenly golden. After that, use tongs to transfer the tofu onto paper towels to drain and keep it crispy.
Next, place a pot of water on the stove, add 1 bowl of water along with 1 teaspoon of salt, a few slices of ginger and bring to a boil, then add the pork belly to blanch briefly to remove impurities and eliminate the odor of the meat.
Peel the green bananas, cut each banana in half lengthwise, then cut into pieces about the width of a finger. To remove the sap from the bananas, soak them in a bowl of water mixed with 1 tablespoon of fermented rice.
For the herbs like perilla and wild betel leaves, wash them clean with water and then cut them into strips. After washing the tomatoes, also cut the tomatoes into wedges.
Next, peel and finely chop 2 shallots, while the remaining 6 shallots are sliced thinly and fried until golden and crispy.
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Marinate and stir-fry the snails
Put the cleaned snails from step 1 into a bowl, add 1 teaspoon of turmeric powder, 2 minced shallots, and half a teaspoon of salt. Let it marinate for about 10 minutes for the snail meat to absorb the seasoning.
Then, add 1 teaspoon of cooking oil to a pan, heat it until the oil is hot, then add a little sliced shallot to fry until fragrant. Next, add the marinated snail meat and stir-fry until the snails are cooked and aromatic.
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Cook the broth and finish
Next, place a pot of water on the stove, add the pork belly, and boil until the meat is cooked, then remove it. After the meat cools slightly, cut it into thin slices for eating.
Use the meat broth to make the soup, adding in chopped tomatoes, sliced green bananas, and 1 teaspoon of salt, then simmer on low heat until the bananas and tomatoes are soft.
Then add fried tofu and stir-fried snails into the broth. To create a sour taste, strain 1 tablespoon of fermented rice through strainer and add it to the pot. Use a ladle to stir well.
Bring the broth back to a boil, then add perilla leaves, wild betel leaves, and cilantro, seasoning with seasoning powder, salt, and ground pepper to taste, and it’s done.
Finally, blanch the fresh noodles in boiling water, place the noodles in a bowl, arrange fried shallots, crispy pork fat, and thinly sliced pork belly around, then ladle the broth with bananas and tofu on top, and you can enjoy it!
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Final Product
The dish of noodle with crispy and sweet snails, stir-fried with rich spices, bananas, and delicious fried tofu.
The broth has a beautiful yellow color from turmeric, with a light sour and sweet taste from fermented rice and tomatoes. Vietnamese perilla and wild betel leaves, along with cilantro, make the dish even more fragrant and special.
2. Snail Noodle with Banana and Tofu
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Preparation
30 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Snail Noodle with Banana and Tofu For 5 people
Black snails 2 kg (or other types of snails as preferred) Pork belly 200 gr Tofu 3 pieces Green bananas 6 fruits Peanuts 50 gr Vietnamese perilla/wild betel leaves 5 branches Rice paddy herb 50 gr Green onions 3 branches Minced garlic 2 teaspoons Minced shallots 2 teaspoons Fresh noodles 2 kg Accompanying vegetables a little (banana flower/bean sprouts/ Vietnamese coriander/ fish mint/basil) Bird’s eye chili 2 fruits Fermented rice 150 ml Vinegar 6 tablespoons Turmeric powder 1 teaspoon Shrimp paste 2 teaspoons Fish sauce 3 tablespoons Cooking oil 100 ml Common spices a little (salt/sugar/MSG/pepper)
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-800x450.jpg "3 Ways to Cook Delicious Snail Vermicelli with Banana and Tofu, Authentic Northern Flavor Made Simple at Home 16")
How to prepare Snail noodle with banana and tofu
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Soak and boil the snails
Wash the snails thoroughly, place them in a bowl and soak them in water with a bit of chopped chili for 2 – 3 hours.
Then rinse the snails directly under running water until completely clean, then put them into a pot of boiling water with 1 tablespoon of salt and 1 tablespoon of sugar, stir well.
When the water boils, boil the snails for about 3 more minutes, then remove them to a basket to cool.
How to clean the snails without a fishy smell:- You should soak the snails in a metal bowl because snails will release dirt when in contact with metal. If you do not soak in a metal bowl, you can add a few metal utensils like a knife, fork, etc., and soak for 1 – 2 hours.
- Soak the snails in rice washing water or cold water with 3 – 4 chili peppers for 2 – 3 hours to clean the dirt from the snails.
- Additionally, you can soak the snails in water mixed with lemon, vinegar, and chili to effectively remove dirt.
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Extracting and washing snail meat
Use a toothpick to separate the snail meat, removing the dark part at the end of the snail.
Add 2 spoons of salt, 2 tablespoons of vinegar, squeeze well to eliminate the smell of the snails, then rinse thoroughly with water and let drain.
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Preparing and marinating pork belly
Wash the meat thoroughly with water, let it drain, and cut into bite-sized pieces. Add 1 teaspoon of monosodium glutamate, 1/2 teaspoon of pepper, 1/2 teaspoon of turmeric powder, 1 tablespoon of fish sauce, mix well, and marinate for 20 minutes to let the meat absorb the spices.
How to clean the meat without odor: Soak the meat in diluted saltwater for about 20 minutes, then rinse several times with water to completely clean the dirt.
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Prepare and fry the bananas
Peel the bananas, cut them into small pieces, and soak them in water mixed with a little salt and 3 tablespoons of vinegar for about 20 minutes to remove the sap and prevent them from browning after cutting.
Then, take the bananas out and rinse them with water several times. Take 3 boiled bananas and mash them finely.
Heat a pan on the stove with 100ml of cooking oil, then add the remaining 3 bananas to fry over medium heat for about 3 – 5 minutes until the bananas are golden brown, then remove them to drain the oil.
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Prepare the remaining ingredients
Wash the tofu, cut it into small cubes. Add 1/2 teaspoon of turmeric powder to the oil used to fry the bananas, stir well, then add the tofu and fry for about 5 minutes until the tofu is golden, then remove it.
Take the leaves of the green onions, Vietnamese coriander, perilla, and water celery, wash them, and chop them finely. Cut the green onion stalks into thin strands.
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Cook the broth
Put into a pot 1 tablespoon of cooking oil (for frying tofu) with 1 teaspoon of minced shallots, 1 teaspoon of minced garlic, 1 teaspoon of shrimp paste, and stir well over medium heat.
Next, add the marinated meat and stir-fry until the meat is firm, then add the fried bananas, 150ml of fermented rice, 1 tablespoon of vinegar, and 3 liters of water, stirring well over high heat.
When the water boils, add 2 tablespoons of fish sauce, 1 tablespoon of monosodium glutamate, then reduce to low heat and simmer for 30 minutes.
Then add the tofu and continue cooking for another 15 minutes, then add the stir-fried snails and stir for another 3 minutes.
Finally, add the crushed bananas and ground peanuts, stir well, and simmer for another 3 minutes.
Season to taste, then add the chopped herbs and 1 chopped chili, stir well, and turn off the heat.
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Completion
Place a pan on the stove with 1 tablespoon of cooking oil (oil for frying tofu). When the oil is hot, add 1 teaspoon of minced garlic, 1 teaspoon of minced shallots, and sauté until fragrant.
Add 1 teaspoon of shrimp paste, stir well, then add the snails and stir-fry over high heat for 1 minute.
Then pour the completed broth into a bowl, add a little vermicelli and the accompanying vegetables to enjoy.
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Final Product
The snail noodle soup has an attractive golden color and a distinctive aroma. The snail meat is chewy and crunchy, while the tofu is creamy and rich, blending perfectly with the flavorful broth.
Enjoy it while it’s hot, nothing beats that. Wishing you and your family a delicious meal!
3. Snail and green banana noodle soup
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Preparation
45 minutes
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Cooking
1 hour 20 minutes
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Difficulty
Easy
Ingredients for Banana Snail Noodle For 4 people
Fresh noodles 800 gr Snails 200 gr Baby snails/ rock snails 250 gr Green bananas 3 fruits Tofu 2 pieces Betel leaves/ perilla leaves 70 gr Sour fruits 4 fruits Fermented rice 1 tablespoon Garlic 1 bulb Dried chili 5 gr Fresh turmeric 5 gr Cooking oil 50 ml Shallots 1 bulb Shrimp paste 1/2 teaspoon Seasoning powder 2 teaspoons Whole pepper 1 teaspoon Water 800 ml
How to prepare Bun Oc Mit Chuoi Dau
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Prepare the snails
To make the snails expel dirt, soak them in rice water for about 3 hours, then rinse thoroughly, boil, and keep about 200ml of the snail boiling water.
Then, take the cleaned snail meat, wash it with water mixed with 1 tablespoon of vinegar to remove the slime.
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Prepare other ingredients
Quickly rinse 2 pieces of tofu, then cut them into large square pieces about the size of a finger joint. After that, fry the tofu in an air fryer at 200 degrees Celsius for about 10 minutes.
Peel the garlic and shallots, then rinse them clean. Wash the fresh turmeric to remove dirt, peel off the outer layer, then chop it finely along with the garlic and shallots.
Peel 3 green bananas and cut them into bite-sized pieces, then soak them in water mixed with 1 tablespoon of salt for about 10 – 15 minutes to prevent browning. Right before cooking, rinse the bananas again and let them drain!
Dilute 1 tablespoon of fermented rice with 30ml of water, stir gently, then let it settle to get the liquid.
Wash the Vietnamese pepper leaf and perilla leaves, then chop them finely.
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Stir-fry and season the snails
Place a pot on the stove, heat 50ml of cooking oil over medium heat, then add a mixture of garlic, shallots, fresh turmeric, and dried chili to sauté until fragrant and golden.
Then, add 1 teaspoon of whole peppercorns, 4 sour plums, and the cleaned snail guts, stir-frying for about 2 – 3 minutes before seasoning with 2 teaspoons of seasoning powder.
Next, add fermented rice water, 1/2 teaspoon of shrimp paste, and green bananas, stirring well for 5 minutes before adding the snail cooking water and 800ml of filtered water to bring to a boil.
Skim off the foam and reduce the heat to simmer the broth gently for about 20 minutes; you should only cover half of the pot while simmering!
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Completing the banana flower snail vermicelli
After boiling for 20 minutes, crush the sour starfruit until it breaks apart, then continue boiling for another 5 minutes before removing all the starfruit from the pot.
Check to see if the green bananas have softened, then add the fried tofu, stir gently, and continue boiling for another 5 minutes.
Adjust the broth to taste, then add finely chopped wild betel leaves and perilla, stir gently and turn off the heat.
Heat the fresh vermicelli in the microwave for about 5 minutes, place the vermicelli in a bowl, then scoop the snail and banana flower mixture on top and enjoy.
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Final product
The banana flower snail vermicelli has an enticing aroma, with ingredients of diverse colors, fresh and delicious, creating an irresistible appeal.
The broth is sweet, flavorful, and just right, not too spicy to eat with fresh vermicelli. The snail meat is chewy and fragrant, the green banana is not bitter, with a unique creamy taste, and the tofu is soft and sweet, thoroughly soaked in the broth.
It’s wonderful to sit together enjoying this dish on a cool weekend day, isn’t it!
How to choose fresh snails
- Choose live snails to make the dish tastier. When you touch the snail’s mouth with your hand, fresh snails will retract their siphon and close their mouths.
- Snails should have a shiny black color, without scratches, and the shell should not have any streaks.
- Snails with fully inflated siphons are plumper and tastier compared to those with retracted siphons.
- If the end of the snail has tiny holes or has turned white, it should not be bought as that indicates calcium deficiency or parasitic infection.
How to choose fresh pork belly
- Choose pork belly that has a bright pink or light red color, with layers of fat interspersed with bright white.
- The structure of the meat should have a balanced ratio of fat and lean, firmly sticking together. The outer layer of skin and fat should be about 1.5 – 2cm thick.
- The meat should have good elasticity; when pressed, it should not leave a dent and should have a naturally fragrant smell.
- Avoid buying meat that is mushy or has an unusual odor.
How to choose fresh green bananas
- Choose a bunch of bananas that are dark green, with plump and shiny fruits. The fruits should have a uniformly curved shape, feeling heavy and firm when held.
- It is better to buy bananas with a speckled skin that has turned slightly yellow, indicating they are ripe and tastier.
- Avoid buying bananas that are too raw as they will easily be bitter once the dish is prepared.
How to choose delicious tofu
- Choose tofu that is off-white in color; do not select pieces that are yellowish or golden as they may contain gypsum.
- Good tofu feels light and soft when held. If it feels heavy, somewhat firm, and has a square shape, do not choose it.
- Real tofu will have a characteristic smell of soybeans, while tofu containing gypsum will smell like lime or have no smell at all.
- Additionally, to ensure product safety, you can make tofu at home with a simple recipe from TasteVN.
So TasteVN has introduced you to 3 ways to cook banana flower snail noodle that are simple and easy to make. With just a few simple steps, you can have a delicious and nutritious bowl of banana flower snail noodle right away. So what are you waiting for? Get into the kitchen and start making it now. TasteVN wishes you success!
