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1. Ingredients for Delicious Snail Vermicelli Soup
The first step in making snail vermicelli soup is to prepare the following ingredients:
- Vermicelli: 1kg
- Apple snails: 1kg
- Ground field crab: 500g
- Ground pork: 200g
- Chicken egg: 1 piece
- Tofu: 2 sheets
- Tomatoes, basil
- Dried shallots, garlic, chili
- Spices: shrimp paste, sugar, seasoning powder, pepper, salt, ginger, tamarind
- Fresh vegetables for serving, according to preference
2. Steps to Cook Flavorful Snail Vermicelli Soup
Step 1: Prepare the Ingredients
- Mix ground field crab evenly with 1 liter of water, then use a sieve to separate the liquid from the crab meat.
- Soak the snails in water with a few slices of chili to help them release any dirt. Then, wash them thoroughly and briefly boil them (turn off the heat as soon as it boils).
- Cut tofu into pieces and fry until golden brown.
Crunchy fried tofu as a delightful topping for snail vermicelli soup
- Peel and finely chop dried shallots and garlic.
- Wash and finely cut basil leaves.
- Clean and core the tomatoes.
Step 2: Prepare the Crab Paste
- Put the filtered crab liquid and meat into a pot, bring to a boil, and skim off the floating crab paste into a bowl.
- Mix the crab paste with ground meat in a bowl, then add chopped dried shallots and garlic, chicken egg, 1 teaspoon of sugar, ½ teaspoon of seasoning powder, ½ teaspoon of ground pepper, and ½ teaspoon of salt. Marinate for 15 minutes and steam for 10 minutes to cook.
- Cut the steamed crab paste into bite-sized pieces.
Enhance the flavor of the snail vermicelli soup with well-prepared crab paste
Step 3: Cook the Broth for Snail Vermicelli Soup
- Heat a pan, sauté fragrant dried shallots, then add tomatoes and stir-fry until soft.
- Bring the crab paste broth from step 2 to a boil, then add the sautéed tomatoes for color. Season with 3 tablespoons of shrimp paste, 3 tablespoons of sugar, 2 teaspoons of seasoning powder. Simmer until the broth is rich, then add the fried tofu and simmer for an additional 5 minutes before turning off the heat.
Step 4: Prepare the Snails
- After briefly boiling the snails, extract the snail meat into a separate bowl.
- Sauté the snail meat with a pinch of seasoning powder. When the snail meat firms up, add chopped basil leaves and continue sautéing until the snails are cooked, then turn off the heat.
Prepare the snails cleanly to avoid stickiness and muddy flavor
- Make the accompanying dipping sauce: soak tamarind in boiling water, then crush and strain the pulp. In a bowl of tamarind juice, add finely grated fresh ginger and chopped chili, along with 3 tablespoons of fish sauce and 3 tablespoons of sugar. Dissolve all the spices evenly.
Step 5: Presentation and Enjoyment
- Pour boiling water over purchased vermicelli and place it in a bowl.
- Arrange on top of the vermicelli 1 spoon of sautéed snails, 1 piece of crab paste meat, and fresh vegetables on the side. Finally, ladle the broth over and enjoy.
A visually appealing and delicious bowl of snail vermicelli soup
The end result following the method of cooking snail vermicelli soup above
The delightful snail vermicelli soup is characterized by its red broth from tomatoes, a slightly spicy and sour taste from the accompanying dipping sauce. The snails should remain chewy and not rubbery when eaten.
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