Hanoi-Style Snail Noodle Soup with Tomato Broth
A tangy, tomato-rich broth brimming with tender river snails, fried tofu puffs, and slippery rice vermicelli is the quintessential Hanoi street lunch. The broth gets its signature sour-sweet depth from fresh tomatoes and vinegar, balanced by the earthy richness of fermented shrimp paste and a crown of aromatic herbs.
Ingredients
- 1 lb fresh or canned snails (apple snails or escargot), cleaned
- 8 oz dried rice vermicelli noodles
- 4 medium ripe tomatoes, cut into wedges
- 4 squares fried tofu puffs, halved
+ 11 more ingredients
Instructions
If using fresh snails, boil them in salted water for 10 minutes, then remove from shells and clean the meat thoroughly. If using canned, drain and rinse well.
Heat the oil in a large pot over medium heat. Saute the shallots and garlic until golden, about 2 minutes.
Add the tomato wedges and cook for 5 minutes, pressing gently to release their juices, until they begin to break down into a soft pulp.
Pour in the water or broth, then stir in the fermented shrimp paste, rice vinegar, fish sauce, and sugar. Bring to a boil and let the broth simmer for 15 minutes to develop flavor.
Add the cleaned snails and fried tofu puffs to the broth and simmer for another 10 minutes.
Cook the rice vermicelli according to package directions, rinse under cold water, and divide among bowls.
Ladle the hot broth with snails, tofu, and tomatoes over the noodles. Top with perilla leaves, cilantro, scallions, and shredded banana blossom. Serve with lime wedges and chilies.
Nutrition Estimate
Per serving • Estimated by Blinner AI