Vermicelli in crab and freshwater snail broth
admin 24-10-2020, 12:08
> Cold rice vermicelli soup with snails, a Hanoi specialty
> Bun oc , a dish from the Vietnamese countryside
The clarity of the freshwater crab and snail soup, enhanced with a bittersweet flavor of giam bong (fermented glutinous rice vinegar) surprises the taste buds, especially as it is accompanied by tomatoes, scallions and hash browns.
The molluscs, prepared with care, are quickly boiled and then extracted from their shells. In a bowl, we put a small handful of vermicelli, a spoon of crab meat, a few ampullaria, chopped chives, pieces of tomato and fried tofu cubes. Finally, sprinkle the whole with hot broth.
Vermicelli in crab and freshwater snail broth
Enjoy a bowl of bun rieu oc is like taking a breath of the Vietnamese countryside, that of rice fields as far as the eye can see, peaceful villages surrounded by bamboo beds, herds of buffaloes ruminating along the local roads covered with dry straw
Ingredients
- 500 g of rice vermicelli
- 500 g of freshwater crabs from the rice fields
- 300 g of ampullaria
- 5 tomatoes
- 2 tablespoons of vegetable oil
- 200 g of tofu
- 50 g of tamarind
- 1 l of water
- Chopped onion
- Trunk of a young banana tree, finely sliced ​​
- Red pepper, lemon
- 150 ml of giam bong
- Vegetable oil
- Vietnamese aromatic herbs
- Nuoc mam (fish sauce), salt, pepper
Preparation
- Soak the ampullae for a few hours in water containing a few slices of pepper to release their slime. After cleaning, boil them for 5 minutes. Let cool and extract the mollusks from their shells.
- Wash the crabs, remove the shell, reserve the livers and pancreas. Using the pestle and mortar, pound the crabs with a pinch of salt. Add 1 liter of water to the crabs, then mix and filter the water. Repeat the process several times.
- Cook the water of mashed crabs over medium heat until the flesh floats. Remove the flesh from the water. Add the tamarind to the soup and continue to boil over low heat.
- Cut the tomatoes into six pieces.
- Cut the tofu into 2 cm cubes. Heat the oil in a pan, fry them until golden brown. Reserve.
- Brown the onion in a pan with a little vegetable oil until browned. Add the tomatoes, fish sauce, crab livers and pancreas. Stir until a homogeneous and smooth paste is obtained. Pour it into the soup pot, cook over medium heat for 15 minutes. Add the giam bong and salt to taste. Keep it warm.
- Quickly cook the rice vermicelli. Drain and then rinse with cold water to prevent sticking.
- Put the vermicelli in a large bowl, a few ampullae, a spoonful of crab meat, a few cubes of fried tofu, chopped chives and pour the hot sauce over it.
- The dish is served with the trunk of a young banana tree, finely chopped, aromatic herbs, lime juice, browned chilli powder or a little mam tom (fermented shrimp sauce).
Directed by Thu Ha /CVN
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