Buzz
Bun oc is a beloved dish cherished by many for its exquisite flavor. With simple and easy-to-find ingredients, you can make bun oc for your family to enjoy for breakfast.
This is considered a signature dish of Hanoi, captivating countless hearts with its wonderfully simple natural ingredients.
Ingredients
Stuffed snails: 500 g
Chicken broth or bone broth
Tomatoes: 3-4 fruits
Tamarind vinegar or tamarind
Fresh herbs, shallots, perilla leaves
Dried shallots
White beans: 2-3 pieces
Accompanying noodles: 500 g
Spices: Turmeric powder, soup powder, seasoning powder, MSG, cooking oil
How to make bun oc:
Step 1: First, soak the snails in rice water or with lemongrass to release all the mud. Then, clean the snails, use vinegar or lime juice to wash the snail meat to remove all the slime.
If the snail meat is large, cut it in half, otherwise cut it into bite-sized pieces.
Place a pot on the stove with 2 teaspoons of cooking oil to heat up, then sauté chopped shallots and minced garlic until fragrant. Add snails and stir-fry quickly over high heat. When the snails are cooked and firm, turn off the heat, mix in some finely chopped basil leaves, then transfer the snails to a bowl to cool, leaving the snail sauce separately.
Step 2: Clean the tomatoes, perilla leaves, and shallots. Core the tomatoes, finely chop the perilla leaves and shallots.
Step 3: Sauté dried shallots with a little cooking oil until fragrant, then add tomatoes to stir-fry, season with ½ teaspoon of seasoning powder until the tomatoes are soft.
Step 4: Cut tofu into golden brown pieces, then transfer to a plate.
Step 5: When the tomatoes are half-cooked, add them to the pot with chicken or pork bone broth, add 1-2 sour me fruits (tamarind) to suit your taste, taste the seasoning, simmer over low heat. When the tamarind floats up, remove it, mash it, and strain to extract the sour juice.
Step 6: Wash pork bones thoroughly, then put them in a pot with 2 liters of water, 1/4 teaspoon of salt, 1/4 teaspoon of pepper, 1 teaspoon of finely chopped shallots, place on the stove to simmer over low heat without covering and skim the foam regularly to keep the broth clear. Simmer until the bones are soft, then strain and discard the bones.
Next, add 4 teaspoons of cooking oil to the pot, sauté minced garlic until fragrant, add tomatoes to stir-fry until cooked, then add boiled snail water, snail sauce, and bone broth, bring to a boil, season to taste. Reduce the heat to low to keep it warm until serving.
Use a small pan, heat 5 teaspoons of cooking oil, add minced chili and stir-fry until dry, then add vinegar, simmer until boiling, then scoop into a bowl.
