Vietnamese Escargot Noodle Soup Recipe (Bun Oc)

Serves 5-7

Ingredients
Broth
· 3 quarts chicken or pork stock

· 3 stalks lemon grass (use tender white bottom parts only, bruise with back of knife)

· 1/3 cup dried shrimp (soak in warm water for 5 minutes, drain, then rinse)

· 2 tablespoons granulated white sugar

· 1 tablespoon salt

· 1 tablespoon fermented shrimp paste

· 1 tablespoon chicken bouillon powder

· 4 large tomatoes (chopped or cut into large wedges)

Noodles
· 2 packages fine vermicelli rice noodles (cook per package instructions)

Escargot
· 2 packages frozen Oc Buu (wash and drain well)

· 1 tablespoon vegetable oil

· 5 garlic cloves (mince)

· 1 tablespoon minced lemon grass

· 2 teaspoons white vinegar

· 3 teaspoons fish sauce

· 3 teaspoons granulated whitesugar

· 1 teaspoon turmeric powder

Optional Protein Toppings
· Prawns

· Fried tofu

· Fried fish cakes

Vegetable Toppings/Condiments
· Green onions (slice thinly)

· Vietnamese Perilla (Tia To)

· Vietnamese Balm (Kinh Gioi)

· Mint

· Lettuce

· Bean sprouts

· Limes (cut into wedges)

· Fermented shrimp paste

· Vietnamese sate chili sauce

Instructions
In a stock pot, heat up chicken or pork stock. Once it comes to a boil, add lemon grass and dried shrimp.
Reduce heat to a low simmer and season with sugar, salt, shrimp paste and chicken/pork stock powder.
Continue to cook on low for 30-40 minutes. Use a mesh strainer to remove lemon grass and dried
shrimp. Add tomatoes and continue to cook for 5 minutes then turn off heat.

In a frying pan, heat up vegetable oil. Add garlic and lemon grass. Fry until fragrant (about 30 seconds).
Add the escargot and continue to pan-fry until garlic and lemon grass are all incorporated. Season with
vinegar, fish sauce, sugar and turmeric powder. Pan-fry for another minute and transfer to a bowl.

To serve, add vermicelli noodles to bowl. Ladle on hot broth. Add escargot and other proteins. Sprinkle
on green onions. Serve with a platter of fresh Vietnamese herbs, lemon wedges, and a side dish of
fermented shrimp paste and Vietnamese sate chili sauce.