Vietnamese Escargot Noodle Soup Bun Oc Recipe

Ever tried Vietnamese escargot noodle soup? Let me tell you, diving into a bowl of Bun Oc is like embarking on a flavorful adventure through the vibrant streets of Hanoi—where the rich broth and tantalizing mix of fresh herbs, spicy chili, and succulent escargot come together to create a sensory experience you won’t soon forget.

Bun Oc is a traditional Vietnamese dish that combines a soup made from snails with rice vermicelli, and it captivates its eaters with a unique fusion of flavors. I enjoy how the dish balances the many components at play, from the savory snail broth to the somewhat balanced flavors of the fresh herbs and spices that accompany the dish.

Vietnamese Escargot Noodle Soup Bun Oc Recipe Ingredients

• Escargot: Rich in protein, low in fat, these provide a unique umami flavor.
• Rice Vermicelli Noodles: Offers carbohydrates for energy, gluten-free alternative.
• Pork or Chicken Broth: Provides depth and umami; nourishing and hydrating.
• Fermented Shrimp Paste: Adds salty, savory depth with a traditional Vietnamese touch.
• Fish Sauce: Intensifies savory flavors with umami and salty notes.
• Chili Paste: Optional heat for those who enjoy spicy undertones.
• Fresh Pineapple: Creates sweetness; pairs with tangy and savory flavors.
• Herbs (Perilla, Cilantro, Mint): Fresh, aromatic finish; aids digestion.

Vietnamese Escargot Noodle Soup Bun Oc Recipe Ingredient Quantities

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• 1 pound escargot, cleaned and cooked
• 12 ounces rice vermicelli noodles
• 6 cups pork or chicken broth
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 onion, sliced
• 2 tomatoes, diced
• 2 tablespoons fermented shrimp paste (mam tom)
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1 teaspoon chili paste (optional)
• 1 cup fresh pineapple, chopped
• Fresh herbs such as perilla, cilantro, and mint for garnish
• Limes, cut into wedges for serving
• Fresh chili peppers, sliced for garnish
• Bean sprouts for serving

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How to Make this Vietnamese Escargot Noodle Soup Bun Oc Recipe

1. Prepare the rice vermicelli noodles by following the instructions on the package. When the noodles are finished cooking, drain them and set them aside.

2. In a large pot over medium heat, warm the vegetable oil. Stir in the minced garlic and the sliced onion, sautéing until fragrant and golden.

3. Mix in the diced tomatoes and simmer until they become tender, which should take approximately 3-4 minutes.

4. Stir the fermented shrimp paste (mam tom) into the pot to mix.

5. Add the pork or chicken broth and bring it to a boil. Turn the heat down and let it simmer for about 15 minutes.

6. Add the diced pineapple, sugar, fish sauce, and optional chili paste to the broth; simmer for another 10 minutes.

7. As the broth is simmering, get the escargot ready by washing them in cold water. Put them in the pot with the broth and cook for another 5 minutes so they will be heated all the way through.

8. Distribute the cooked rice vermicelli noodles into the serving bowls.

9. Pour the hot broth and escargot over the noodles in each bowl.

10. Top with fresh herbs, sliced chili peppers, and bean sprouts. Present lime wedges alongside the soup for patrons to squeeze over the broth prior to consumption. Delight in your Vietnamese Escargot Noodle Soup (Bun Oc).

Vietnamese Escargot Noodle Soup Bun Oc Recipe Equipment Needed

1. Large pot
2. Medium-sized pot or saucepan
3. Strainer or colander
4. Cutting board
5. Chef’s knife
6. Measuring spoons
7. Mixing spoon or spatula
8. Ladle
9. Serving bowls
10. Tongs or slotted spoon (optional)

FAQ

• Q: Can I use canned escargot for this recipe?
  
  A: Yes, canned escargot can be used as a convenient alternative to fresh escargot.
• Q: Is there a substitute for mam tom (fermented shrimp paste) if I can’t find it?
  
  A: You can try using fish sauce as a substitute, though it will slightly alter the flavor profile of the soup.
• Q: Can I make this soup vegetarian?
  
  A: Yes, you can use vegetable broth and omit the escargot, adding more vegetables such as mushrooms for substance.
• Q: How do I store leftover Bun Oc?
  
  A: Store the broth separately from the noodles in airtight containers in the refrigerator for up to 3 days. Reheat before serving.
• Q: What type of rice vermicelli noodles should I use?
  
  A: Use medium thickness rice vermicelli noodles, often labeled as “Bun,” available in Asian grocery stores.
• Q: How spicy is Bun Oc typically served?
  
  A: The spiciness can vary. Add chili paste to taste, and serve with chili peppers for those who enjoy heat.
• Q: Can this soup be frozen?
  
  A: It’s best to freeze only the broth and escargot. Add fresh noodles and garnishes when reheating.

Vietnamese Escargot Noodle Soup Bun Oc Recipe Substitutions and Variations

You can use egg noodles or soba noodles instead of rice vermicelli noodles.
If you lack broth made from pork or chicken, you can use broth made from vegetables as a substitute.
For fermented shrimp paste (mam tom), it is possible to use miso paste as a substitution to achieve a flavor that is similar in umami profile.
To make a dish that is less spicy, substitute chili paste with a dash of smoked paprika.

It’s pretty simple to do. You just take chili paste out, and instead of that, you put in smoked paprika. You want to be careful and not switch to regular old paprika, though, because then you won’t have the underlying smokiness that makes this dish sing.
Sweet, ripe mango offers a fruity note in place of fresh pineapple.

Pro Tips

1. Balancing Flavors If the fermented shrimp paste is a bit too pungent for your taste, tone it down by adding a bit more sugar or an extra squeeze of lime juice. This can help balance the flavors and enhance the overall taste of the broth.

2. Herb Infusion To intensify the flavor of the broth, add a few stalks of fresh lemongrass, bruised and tied in a knot, during the simmering stage. Remove before serving.

3. Noodle Prep After cooking the rice vermicelli noodles, rinse them under cold water to stop the cooking process and prevent them from sticking together. This will also help keep them firm and bouncy when served.

4. Escargot Tenderness For the best texture, be gentle when handling the escargot to avoid making them tough. Introduce them to the simmering broth just long enough to heat through and soak up flavor, typically around 5 minutes.

5. Serving Freshness Just before serving, toss the fresh herbs, bean sprouts, and sliced chili peppers with a light drizzle of oil or a sprinkle of salt. This will enhance their natural flavors and provide a vibrant finish to the dish.