Snail rice noodles

Snail rice noodles is a rustic dish of the North that is loved by many people. The clear broth, rich in sweetness from the bones, the mild sour taste of vinegar, along with the crunchy, crunchy snail meat and fresh vegetables will surely make you hard to ignore. Let's join the show now!

Register Spice Club member.
TO GET MORE OFFERS

Video tutorial

Ingredients for 4-5 people

Stuffed snail: 0.5kg

Pork bones: 1kg

Fresh vermicelli

Tofu

Turmeric powder, lemon

Ripe tomatoes: 300g

Fresh chili, crushed chili flakes

Black pepper powder

Chicken seasoning powder

Garlic, Green Onion, Coriander, Perilla leaves

Vinegar: 330ml

Cooking oil

Products included in the recipe

39.600 đ

Black pepper powder

33.500 đ

Ground Turmeric

19.500 đ

Chicken Seasoning Powder

29.000 đ

Crushed Chilli Flakes

Instructions:

1	Prepare ingredients Fresh snails after boiling, take them out, remove the snail meat and remove the black tail. Marinate the snails with about 1.5 teaspoons fish sauce, a little black pepper powder and ½ teaspoon turmeric powder. Marinate for about 30 minutes for the snails to absorb the spices. Tomatoes areca zone status. Fresh chili, remove seeds, puree with ½ teaspoon of sugar and then put in a separate bowl. Peel garlic, wash and chop finely. Scallions, coriander, perilla leaves washed, sliced. Wash tofu, cut into bite-sized pieces, fry until golden brown on all sides, then drain the oil. Pork bones washed with salt water to remove fishy smell. Put the bones in a casserole with 2 liters of water for about 30 minutes on medium heat. While stewing, skim off the foam continuously to keep the broth clear.
2	Cook snail noodles Put the pot on the stove, add ½ cup of cooking oil. When the oil is hot, add the minced garlic and sauté until fragrant. Then, add the crushed chili peppers with ½ cup of cooking oil, keep the heat low, and quickly add the winged chili peppers to the island. Stir for about 3 minutes for the mixture to thicken, then turn off the heat and let it cool. Put another pot on the stove, add cooking oil, then add tomatoes and snail meat and sauté over high heat for about 3 minutes. Put snail broth in a pot of bone broth and vinegar in a pot, bring to a boil. Re-season the pot of broth to taste. When the water boils, reduce the heat to low.
3	Present the dish and enjoy Arrange the vermicelli in a bowl, add snails, tofu, scallions, coriander, perilla leaves, add broth and enjoy.

Prepare ingredients

Fresh snails after boiling, take them out, remove the snail meat and remove the black tail.
Marinate the snails with about 1.5 teaspoons fish sauce, a little black pepper powder and ½ teaspoon turmeric powder. Marinate for about 30 minutes for the snails to absorb the spices.
Tomatoes areca zone status.
Fresh chili, remove seeds, puree with ½ teaspoon of sugar and then put in a separate bowl.
Peel garlic, wash and chop finely. Scallions, coriander, perilla leaves washed, sliced.
Wash tofu, cut into bite-sized pieces, fry until golden brown on all sides, then drain the oil.
Pork bones washed with salt water to remove fishy smell. Put the bones in a casserole with 2 liters of water for about 30 minutes on medium heat. While stewing, skim off the foam continuously to keep the broth clear.

Cook snail noodles

Put the pot on the stove, add ½ cup of cooking oil. When the oil is hot, add the minced garlic and sauté until fragrant. Then, add the crushed chili peppers with ½ cup of cooking oil, keep the heat low, and quickly add the winged chili peppers to the island. Stir for about 3 minutes for the mixture to thicken, then turn off the heat and let it cool.
Put another pot on the stove, add cooking oil, then add tomatoes and snail meat and sauté over high heat for about 3 minutes.
Put snail broth in a pot of bone broth and vinegar in a pot, bring to a boil. Re-season the pot of broth to taste. When the water boils, reduce the heat to low.

Present the dish and enjoy