This simple guideline below will show how to make vermicelli with snails in a very easy way. Vermicelli with snails is an ideal dish for hot time in Summer.
Ingredients:
1500g large edible snails.
1000g rice vermicelli
500g tomatoes, washed
200ml wine vinegar
100g liquid lard
Tot taste: Dried shallot, turmeric, salt, dried chilly, fish sauce, tamarind fruit, vinegar, perilla, spring onion.
Preparation:
1. Soak the snails in the water used to wash rice to purge; rinse them well under running cold water; chop off the pointed ends of their shells; pulling out snails from their shells; remove snails’ stomach; soak the snails in vinegar; wash well and drain; season them with fish sauce, crushed turmeric, liquid lard and wine vinegar.
2. Heat the fat in a pan; fry the dried shallot until fragrant; add the snails and stir-fry until done to a turn.
3. Fry the dried shallot in boiling fat until fragrant; add wedges of tomato and stir-fry until cooked; add wine vinegar, tamarind juice, boiling water, seasoning, fried snail sauce, fish sauce; and bring to the boil to make the snail soup.
4. Heat the fat in another pan; add minced dried chili and vinegar, and stir; set aside.
5. Wash and finely chop perilla and spring onion.
6. Device vermicelli evenly between 4 large bowls. On the top of vermicelli, place the perilla, spring onion and snails; ladle boiling snail soup into bowls. Servce hot.
7. Add fried chili to taste.
