Bún ốc - Snail Vermicelli Soup

Bún ốc - Snail Vermicelli Soup

Bún ốc ("snail vermicelli soup") is a dish of Hanoi. Roasted snails, ốc luộc, may be eaten first as an appetizer. Snail congee is called cháo ốc, and canh ốc chuối đậu, is a thin snail soup with green banana, fried tofu and tía tô.^[1][2] The dish is believed to have originated duringVietnam's colonial period, when sea snails were introduced into Vietnamese cuisine by French colonists.^[3]

Bún ốc (“snail noodles”) is a Hanoi’s speciality. It is famous for its red broth and its unique, sour taste called “bỗng”. The ingredients are tangled white rice vermicelli noodles (similar to regular white rice vermicelli noodles but thinner) and boiled Helix Snails. Bún ốc can be served in two different ways: in its broth (called "hot snail noodles") or with broth in a separate bowl (called "cold snail noodles") with vegetables. The broth is made from stewed bones, tomatoes and other ingredients. “Cold snail noodles,” which are eaten by dipping the noodles in the broth, is the favourite type during the summer.

 

 Source: Wikipedia