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Preparation
20 minutes
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Cooking
50 minutes
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Difficulty
Easy
Cold snail vermicelli is a rustic dish of Hanoi but is loved by many people for its crunchy snails eaten with a sweet and light broth, making it incredibly appealing when served cold. Let’s join TasteVN into the kitchen and show off our skills with this unique soup dish to treat our family!
Ingredients for Cold Snail Vermicelli For 3 people
Vermicelli sheets 200 gr (or regular fresh vermicelli) Snail meat 400 gr (excluding shells) Pork bones 150 gr Tomatoes 3 fruits Fresh chili 3 fruits (large chili or horn chili) Chili powder a little Shallots 8 bulbs Garlic 8 cloves Fermented rice 1 tablespoon Cooking oil 3 teaspoons Vinegar a little Common spices a little (salt/sugar/pepper)
How to choose fresh ingredients
How to choose fresh snail properly
- For snails still in their shells, you should choose live snails that retract quickly when touched and have the characteristic smell of snails.
- You should select those with a moderate size, with the body close to the shell, and feel firm to the touch.
- Do not choose snails that are too large, with soft bodies, strange smells, and shells that are outside because they may be dead, which will not be tasty and safe.
How to choose fresh pork bones
- You should choose pork bones that have a natural pink color, and when pressed with your hand, the meat should feel elastic.
- It is advisable to buy pork bones of moderate size; if they are too small, they are often young bones with little meat and lack the sweetness from the bones, and if they are too large, they will not be convenient for cooking.
- Avoid selecting pork bones that have an unusual purple color and unpleasant odor, as these are bones that have been stored for too long.
- For this dish, you should choose pork ribs, which have a bit of meat and some fat to make the broth tastier.
How to choose fresh tomatoes
- You should choose tomatoes with a bright red outer skin, intact fruit, with no signs of scratches.
- It is advisable to buy tomatoes that have a light, pleasant fragrance as they are usually naturally ripened. In contrast, pressed tomatoes will often lack scent.
- Avoid selecting those with withered stems, detached from the fruit body, as they are no longer fresh tomatoes.
Utensils
Non-stick pan, pot, basket, bowl, meat grinder,…
How to prepare Cold Snail Noodles
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Prepare the snail meat
Buy the snail meat and rub it with a little vinegar to eliminate the fishy smell. Then cut off the pink stomach part in the middle of the snail’s head, and rub it again with salt to remove the slime.
At this point, the snail meat will be like other types of snails, even crunchier and chewier.
After preparing the snails, use a knife to cut larger ones in half or quarters, while leaving smaller ones whole.
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Prepare other ingredients
The pork bones you buy should be soaked in diluted salt water for about 10 minutes, then washed thoroughly with water and chopped into bite-sized pieces.
Methods to prepare pork bones without a fishy smell:- Method 1: Clean the pork bones, then blanch them in boiling water for about 2 – 3 minutes, then remove the bones and rinse them with clean water.
- Method 2: Soak the cleaned pork bones in diluted salt water for about 25 – 30 minutes. After the time is up, take them out and rinse them under running water.
- Method 3: Additionally, ingredients such as shallots, white wine, vinegar, ginger, lemongrass, etc., also help eliminate the smell of pork bones. You can add these ingredients when blanching the bones.
For the shallots, peel them and then divide them into 2 parts, one part minced and the other part sliced.
Peel the garlic and then mince it finely.
Wash the tomatoes thoroughly with water several times and then cut them into wedges. Wash the chili peppers and then blend them finely using a meat grinder or spice grinder.
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Seasoning and Stir-frying Snails
Put the snails in a bowl and marinate with 1 teaspoon of pepper, 1 teaspoon of salt, minced shallots, 1/2 of the minced garlic, and let them sit for about 10 minutes to absorb the seasoning.
Then, heat a pan on the stove, add 1 teaspoon of cooking oil. When the oil is hot, add the snails and stir-fry until they are cooked and firm.
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Making Fried Chili
In the pan used for stir-frying the snails, sauté the remaining 1/2 of the minced garlic until fragrant, then add the ground chili and stir well.
Next, add 1 teaspoon of salt and 1 teaspoon of sugar to the pan and stir thoroughly, cooking on low heat for about 10 minutes to prevent the chili from burning.
Once the chili mixture in the pan begins to boil again, add a little chili powder and 1 teaspoon of cooking oil, stir well again, and turn off the heat.
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Simmering the broth and finishing
Next, add the pork bones to the pot and simmer for broth, cooking over medium heat for about 30 – 40 minutes.
In the meantime, add 1 teaspoon of cooking oil to a pan and sauté the sliced shallots until golden and fragrant, then add the quartered tomatoes and stir-fry until soft.
Next, add the sautéed tomatoes to the pot of broth and bring it back to a boil, then strain out 1 tablespoon of tamarind paste and adjust the seasoning to taste.
When serving, simply scoop 1 spoonful of snails into a bowl and ladle the broth over the top. Dip each piece of rice noodle into the chili sauce, use a spoon to scoop up the broth with snails, and enjoy.
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Final product
A bowl of delicious cold snail noodle with crunchy pieces of snail, soaked in the tangy taste of the broth, complemented by a slight spiciness from the chili sauce, creates a uniquely appealing flavor.
To enhance the taste, remember to enjoy cold snail noodles with fresh vegetables, herbs, or shredded banana flower. This dish is sure to make you fall in love at first taste!
See more:
Above is how to make cold snail vermicelli very refreshing, delicious, appealing with an extremely simple recipe. Hope through this article, you will have one more delicious dish to treat your family! TasteVN wishes you success!
