Delicious and Authentic Vietnamese Bun Oc Recipe

Ingredients

500 grams of fresh snails
500 grams of pork bones
2 liters of water
200 grams of rice vermicelli noodles
2 tomatoes, cut into wedges
1 tablespoon of cooking oil
1 tablespoon of minced garlic
1 tablespoon of minced shallots
2 stalks of lemongrass, crushed
3 tablespoons of fish sauce
1 tablespoon of sugar
1 tablespoon of vinegar
1 teaspoon of annatto seed oil
1 bundle of fresh herbs (coriander, perilla, Vietnamese balm, and mint)
2 fresh chillies, sliced
Salt to taste

Steps and instructions

Clean the snails thoroughly and soak them in water mixed with a tablespoon of salt or vinegar for about 2 hours to allow them to discharge any dirt or sand.
Boil the snails in a pot of water for about 15 minutes, then remove them from their shells.
Rinse the pork bones, place them in a pot of water and bring to a boil. Cook for about 15 minutes, then drain and rinse the bones again to remove any impurities.
Place the cleaned pork bones back into the pot, add 2 liters of water, and bring it to a boil. Lower the heat and simmer for about 1 hour to make the broth.
While the broth is simmering, heat up the cooking oil in a pan, add the minced garlic and shallots, and stir-fry until fragrant.
Add the tomatoes and cook until they start to soften. Then, add the annatto seed oil and stir well.
Add the crushed lemongrass into the pot of simmering broth.
Add the sautéed tomatoes, garlic, and shallots to the broth. Season with fish sauce, sugar, and salt to taste.
Soak the rice vermicelli noodles in warm water until they soften, then cook in boiling water until tender. Drain and set aside.
Add the boiled snails into the broth and cook for another 10 minutes.
To serve, place the cooked noodles into a bowl, ladle the hot broth with snails over the noodles. Garnish with fresh herbs and sliced chillies.

Tools for making

Pot - A pot will be needed to boil the snails, cook the pork bones, and make the broth.
Pan - A pan will be used to sauté the garlic, shallots, and tomatoes.
Strainer - A strainer will be necessary to drain and rinse the pork bones and snails.
Knife - A knife will be needed to cut the tomatoes into wedges and prepare the herbs.
Cutting board - A cutting board will provide a surface for chopping and slicing ingredients.
Tongs - Tongs will be useful for removing the snails from their shells and handling hot ingredients.
Serving bowls - Serving bowls will be needed to present the Bun Oc with the noodles and broth.
Spoons - Spoons will be used to taste and serve the Bun Oc.
Chopsticks - Chopsticks can be used to eat the Bun Oc along with the noodles and snails.

Recipe variations

Use chicken bones or beef bones instead of pork bones for a different flavor profile.
Replace the snails with cooked shrimp or squid for a seafood variation.
Add pork belly or sliced pork to the broth for extra protein.
Include sliced mushrooms, such as straw mushrooms or shiitake mushrooms, for added texture and flavor.
For a vegetarian or vegan option, omit the meat and use vegetable broth instead.
Experiment with different herbs and greens, such as Thai basil, water spinach, or baby spinach.
Add a squeeze of lime juice or tamarind paste for a tangy twist.
Spice it up by adding more chillies or a teaspoon of chili paste.
For a richer broth, simmer the bones for a longer period of time or add a small piece of rock sugar.
Serve with a side of bean sprouts, lime wedges, and sliced banana blossoms for a refreshing crunch.

Recipe overview

Bun Oc, also known as Vietnamese Snail Noodle Soup, is a popular street food dish in Vietnam. This traditional recipe features rice vermicelli noodles, a flavorful broth made from pork bones, and fresh snails. The dish is garnished with a variety of herbs and spices, providing a unique blend of flavors that is both comforting and invigorating. Additionally, the recipe incorporates tomatoes for a tangy flavor and annatto seed oil for a beautiful, vibrant color. With this recipe, you can recreate the authentic taste of Bun Oc right in your own kitchen. Expect to spend some time on preparation, particularly on cleaning the snails, but your efforts will be rewarded with a delicious and satisfying dish.

Common questions

How do I clean and prepare the snails?
Clean the snails by scrubbing them under running water to remove any dirt or debris. Soak them in water mixed with salt or vinegar for about 2 hours to help them discharge any sand or impurities. Rinse them well before cooking.
How long should I boil the snails?
Boil the snails in a pot of water for about 15 minutes. This helps to cook them and make it easier to remove them from their shells.
How do I make the pork bone broth?
Rinse the pork bones, then place them in a pot of water and bring to a boil. Cook for about 15 minutes, then drain and rinse the bones again to remove any impurities. Place the cleaned pork bones back into the pot, add 2 liters of water, and bring it to a boil. Lower the heat and simmer for about 1 hour to make the broth.
What can I use as a substitute for annatto seed oil?
If you don't have annatto seed oil, you can substitute it with a small amount of paprika or turmeric powder for a similar color and flavor.
Can I adjust the level of spiciness in the broth?
Yes, you can adjust the spiciness by adding more or fewer sliced chillies. You can also remove the seeds from the chillies if you prefer a milder taste.
What type of herbs can I use for garnishing?
You can use fresh herbs such as coriander, perilla, Vietnamese balm, and mint. These herbs add freshness and enhance the flavor of the dish.

Serving dishes and utensils

Large pot - Used for boiling the snails, cooking the pork bones, and simmering the broth.
Pan - Used for sautéing the garlic, shallots, and tomatoes.
Colander - Used for draining and rinsing the snails and pork bones.
Bowls - Used for serving the Bun Oc, individual portions for each person.
Chopsticks - Utensils used for eating the Bun Oc.
Soup ladle - Used for scooping the hot broth over the noodles and snails.
Knife - Used for cutting the tomatoes and herbs.
Cutting board - Used for cutting and preparing the ingredients.
Potato peeler - Optional tool for peeling the garlic and shallots.
Sieve - Optional tool for straining the broth if desired.

Origin stories

Bun Oc, also known as Vietnamese snail noodle soup, hails from the bustling streets of Hanoi, the capital city of Vietnam. This traditional dish is often enjoyed for breakfast, offering a flavorful start to the day. The origin of Bun Oc is deeply entwined with the water-rich environment of the Red River Delta region, where snails are abundant. The harmony of flavors in Bun Oc — the tangy broth, the chewy rice noodles, the crunch of fresh herbs, and the unique taste of snails — reflects the essence of Vietnamese cuisine, which values balance and contrast. It is said that in the old days, street vendors would carry the ingredients for Bun Oc in baskets hanging from shoulder poles, ready to serve a steaming bowl of this hearty soup to anyone looking for a satisfying meal. Today, Bun Oc remains a beloved comfort food among locals and has become a must-try for adventurous food lovers visiting Vietnam.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.