Snail noodle soup is a soupy dish rich in Northern flavor with chewy and crunchy snail meat along with the sweet and rich taste of the broth. So what are you waiting for? Quickly join TasteVN in the kitchen with this snail noodle soup with water lily stem and snail noodle soup with mushroom right away!
1. Snail noodle soup with water lily stem
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Preparation
30 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Snail noodle soup with water lily stem For 4 people
Noodles 1 kg Snail meat 500 gr (stuffed snail/rice snail/bamboo snail) Water lily stem 500 gr Tofu 2 pieces Tomatoes 2 fruits Shallots/green onions/perilla leaves/pennywort leaves A little Fermented rice 2 tablespoons Common spices A little (Salt/fish sauce/MSG/oil)
How to choose fresh ingredients
How to choose fresh snails
- You should buy live snails for a tastier dish. Touch the mouth of the snail with your hand; fresh snails will retract their siphon and close their mouths immediately.
- Snails with shells close to the outer edge are plump, fat, and delicious. Conversely, if the snail’s shell is deeply retracted, it is thin and not tasty.
- If the snail has a foul smell, a deeply retracted shell, and is leaking slimy water, it is a dead snail and should not be purchased.
- Test for dead snails by dropping them into a full bowl of water; if the snail’s bottom floats to the top and feels light, it is dead.
- You can choose bitter snails, stone snails, apple snails, or jackfruit snails for your dish as you like. However, to make your noodle snail dish more delicious and flavorful, you should use jackfruit snails when cooking!
How to choose fresh tomatoes, ensuring quality
- Choose tomatoes with bright red skin, uniform color, intact skin, firm and juicy, without scratches, and the tomato stem should be fresh and tightly attached to the fruit.
- You should choose tomatoes that feel firm in your hand; do not select soft ones as they spoil very quickly.
- Naturally ripe tomatoes have a mild fragrance, while force-ripened tomatoes have no scent at all.
How to prepare Snail Vermicelli with Dọc Mùng
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Preparing the snails
The snail meat you buy should be washed with vinegar and salt to remove the fishy smell. For pond snails, you need to carefully check and cut off the orange-colored stomach completely.
For larger snails, you can use a knife or scissors to cut them in half, leaving the smaller snails whole.
Next, place a pot on the stove and boil water with 1 teaspoon of salt, then add the snails to blanch and remove them to rinse with cold water.
Tip for cleaning snail meat- To make the snail meat less slimy, you should rub the snails with vinegar or salt for about 2 – 3 minutes; the combination of vinegar and salt will help the snail meat be cleaner and more reassuring during cooking.
- You can soak the snails in a metal basin for about 3 hours to help them expel slime as well as mud from inside.
- Alternatively, you can soak the snails in rice water or a mixture of vinegar, fermented rice, and chili to help them expel mud and reduce slime during cooking.
See details: Cleaning snail meat
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Prepare other ingredients
First, you peel the jute and slice it; as you slice, drop it into a bowl of saltwater for soaking.
Then, wear gloves and squeeze the jute to extract the water. After about 5 – 6 squeezes, you wring out the jute to remove excess water.
Next, boil a pot of water with 1 teaspoon of salt, add the prepared jute, and blanch it for about 2 minutes, then take it out and place it in a bowl of ice water to keep the jute crispy.
Cut 2 pieces of tofu into bite-sized cubes, then place a pan on the stove, add cooking oil, and fry the tofu until golden, then remove it to drain the oil.
Wash the tomatoes, remove the stems, and cut them into wedges. Similarly, wash the green onions, Vietnamese perilla, and pepper leaves, then chop them finely.
Soak the noodles in boiling water briefly and then drain in a colander.
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Cooking the dish
First, you place a pan on the stove, add minced garlic and onion with a little cooking oil to sauté until fragrant, then add the snail meat and stir-fry quickly over high heat, followed by adding finely chopped wild betel leaves and 1/4 teaspoon of salt.
Note that you should not stir-fry the snails for too long as the meat will become tough; once done, turn off the heat and set the snails aside on a plate.
Next, you put a pot on the stove, add a little cooking oil, and once the oil is hot, add chopped tomatoes along with 1/2 teaspoon of salt and stir-fry until the tomatoes are cooked, then pour in about 500ml of filtered water.
Wait for the pot to boil, then add the shredded water lily and cook until it boils again, then reduce the heat to low. Next, add the fried tofu and filter in 2 tablespoons of fermented rice into the broth, seasoning with fish sauce and monosodium glutamate to taste.
Finally, add the remaining scallions, perilla leaves, and wild betel leaves and stir once more to complete.
When serving, place the blanched rice noodles into a bowl, then add the fish cakes and 1 spoonful of stir-fried snails, pour in the broth, and eat hot with fresh herbs like lettuce, basil, Vietnamese coriander, and thinly sliced banana flower.
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Finished product
The delicious snail noodle dish is a combination of the chewy texture of snails, the softness of tofu, and the distinctive flavors of other ingredients.
The dish is best enjoyed hot, accompanied by a bit of refreshing raw vegetables. This will be an interesting choice for those days when you don’t know what to eat!
2. Snail noodle with meatballs
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Preparation
20 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Snail noodle with meatballs Serves 2
Snail meat 200 grams Meatballs 150 grams Tofu 100 grams Tomato 1 fruit Minced ginger 1/2 teaspoon Minced chili 1/2 teaspoon Minced shallot 1/2 teaspoon Perilla 1/2 teaspoon Seasoning A little (seasoning powder/msg)
Tools needed
Ingredients image
How to prepare Snail Noodle Soup
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Preparing the ingredients
Purchase the apple snails, then remove the snail’s intestines, keeping only the head and wash it thoroughly. After that, chop 50 grams of the apple snail and keep the remaining 150 grams whole.
Crush and finely chop the ginger and shallots.
Similarly, finely chop the chili peppers.
Wash the perilla leaves and then chop them into small pieces.
Wash the tomatoes and cut them into wedges.
Wash the tofu, drain it and cut it into small square pieces, then fry until golden brown.
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Making snail meatballs
Put 150 grams of pork sausage and 50 grams of chopped snail into a bowl.
Add 1/2 teaspoon of minced ginger, 1/2 teaspoon of minced chili, 1/2 teaspoon of shallots, and 1/2 teaspoon of perilla leaves, then mix well.
After that, form this mixture into round meatballs of a suitable size.
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Cook the broth
You place a pot on the stove, sauté shallots with annatto oil until fragrant, then add the snails and 1 teaspoon of seasoning powder and stir well.
Continue to stir on low heat for about 5 minutes, then take the snails out and put them into a small bowl.
After that, add tomatoes and sauté until cooked, then add 1 liter of water and season with 1 tablespoon of seasoning granules and 1 tablespoon of seasoning powder into the pot.
Wait until the water boils, then add 150 grams of snails and fried tofu into the pot. Continue to simmer for about 5 – 10 minutes until the snails are cooked.
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Final product
Add the noodles to a bowl, then ladle the broth and the cooked ingredients over the noodles, sprinkle a little sawtooth coriander and fried shallots, and it’s ready to enjoy.
The snail noodle soup after completion is hot and appealing with a sweet and sour broth that combines with each crunchy snail ball, making the dish even more delicious.
Dish of striped snail noodles, snail mushroom noodles is delicious and attractive with an extremely simple method. Let’s join TasteVN in the kitchen to showcase your skills for the family to enjoy!
