Bun Oc

Name: Bun Oc
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 400g rice vermicelli; 500g river snails, cleaned and boiled, meat removed; 4 tomatoes, in wedges; Fermented rice vinegar (giấm bỗng); Fried tofu, cubed; Shallots, spring onion, perilla and herbs

Bún ốc/boon OCK/

Also known as: Bun Oc Hanoi, Vietnamese Snail Noodle Soup

About this dish

A sour, tomato-tinged noodle soup with river snails, tofu and herbs.

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Ingredients

🍜400g rice vermicelli

🐚500g river snails, cleaned and boiled, meat removed

🍅4 tomatoes, in wedges

🫙Fermented rice vinegar (giấm bỗng)

🧈Fried tofu, cubed

🌿Shallots, spring onion, perilla and herbs

Method

Serves 4

Fry the shallots and tomatoes until soft and red.

Add pork or snail stock and the vinegar and simmer, seasoning with fish sauce.

Briefly fry the snail meat with shallots and add to the soup with the tofu.

Put the vermicelli in bowls.

Ladle over the hot broth and serve with herbs and chilli.

✓ What Makes it Authentic

Bún ốc is a Hanoi street dish; locals love the chewy snails and the sour broth made with tomato and fermented rice vinegar.

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