Vietnamese snail stew, with its crunchy snails, green bananas, and tofu in a savory broth, complements both rice and vermicelli, embodying northern Vietnam’s culinary heritage.
This recipe serves about 4 to 5 people, takes approximately 50 minutes to prepare, and provides around 2,110 calories in total.
Ingredients
– 1 kilogram oc nhoi (pila conica) or oc mit (midas ear cassidula)
– 200 grams pork belly
– 6 green bananas
– 3 tofus
– 3 tablespoons me (fermented rice)
– 3 teaspoons turmeric powder (or 1 fresh turmeric)
– 2 shallots
– Spices: Fish sauce, salt, shrimp paste, stock powder
– Herbs: Scallions, perilla, betel leaves
– Lime juice
Instructions
1. Preparation
– Start by soaking the snails in rice water in a metal basin with a few slices of chili, which expedites the mud release. Alternatively, rice flour can be used for a similar effect.
– Boil the snails for a minute from when the water boils, stir to loosen the operculum, then remove it.
– Extract the meat, eliminate the black intestines, and wash.
– Filter the water used to boil the snails to get a clear broth for later use.
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After extraction, the snail meat is revealed, displaying its black and tan colors. Photo by VnExpress/Bui Thuy |
– Filter the fermented rice through a sieve to achieve a smooth consistency.
– Create a turmeric mixture by adding turmeric powder with half a cup of water. You can add a bit of vinegar or lime juice to maintain the bright color by slowing down color loss through their acidity.
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The filtered fermented rice presents as a creamy white, contrasting with the orange hue of the turmeric juice. Photo by VnExpress/Bui Thuy |
– Peel and chop 4 bananas, soak them in diluted lime juice to prevent discoloration.
– In some recipes, the peels are stir-fried and then braised with the bananas for an extra flavor layer.
– Marinate these bananas with a teaspoon of fish sauce, half a teaspoon of salt, half of the fermented rice, and half of the turmeric mixture.
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Bananas are soaked in diluted lime juice to retain their clean color on the inside. Photo by VnExpress/Bui Thuy |
2. Cooking process
– Boil the remaining bananas, peel and then blend them with water to form a smooth paste. This adds thickness to the dish without needing tapioca starch.
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The banana puree is smooth and creamy. Photo by VnExpress/Bui Thuy |
– Cut the tofu into bite-sized pieces, and fry them until crispy.
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The fried tofu showcases golden brown edges all around. Photo by VnExpress/Bui Thuy |
– Cut the meat into chunks of 1 centimeter each.
– In a hot pan, fry the pork until browned.
– Season the pork with a tablespoon of fish sauce, a teaspoon of shrimp paste, half a teaspoon of stock powder, half a teaspoon of pepper, and the remaining fermented rice and turmeric mixture.
– Let it marinate for 15-20 minutes.
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The stir-fried pork belly displays a shiny golden hue, a result of the turmeric juice. Photo by VnExpress/Bui Thuy |
– Saute shallots in oil, add the marinated pork, sliced bananas, banana puree, snail broth, and boiling water sufficient for the number of servings planned.
– Bring the pork pan to a boil, then simmer on medium-low for 15-20 minutes until the meat softens and the sauce thickens.
– Add the snails and fried tofu, braise for an additional 4-5 minutes.
– Season to taste and garnish with scallions, perilla, and betel leaves before turning off the heat.
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In the pot, tofu pieces float amidst slices of green banana and snails. Photo by VnExpress/Bui Thuy |
3. Finished product
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A bowl of snails stewed with green bananas and tofu, featuring a rich green herb-speckled broth. Photo by VnExpress/Bui Thuy |
This dish features crisp snails and tender bananas in a rich, smooth broth. It makes a perfect pairing with vermicelli or white rice when served hot.
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