Vermicelli Snail Soup - Bun Oc

Bun Oc translates into Snail Soup with Vermicelli. Depending if you like tart soups, this will be the flavor for you.


3 cubes rock sugar
3 packs of frozen periwinkles snails
9 spoonfuls of chopped lemongrass
1 big garlic, grounded
6 spoonfuls of chopped ginger
2 cans of chicken broth
1 ginger, sliced
1 large canned whole tomatoes
1 handful of dried shrimp, soaked
2 spoonfuls of paprika powder (sautéed in oil to get the color)
Fish sauce
Ground pepper
2 teaspoons sugar
1/2 can of beer (any brand, but I prefer Heineken)
¼ package of Fresh tamarind or tamarind powder
3 Lemons
5 lbs chicken bonesgreen onion, cut
1 inch lengthGreen onion + parsley finely chopped
Mam tôm shrimp sauce


1) Defrost periwinkle snail and rub with salt to clean. Cook snail in chicken broth + sliced ginger until softened. Turn to low when boiled, slow cook around 1hr. When the snails are soft, drain and discard broth. Season snail with chopped lemongrass, fish sauce, ground pepper, rock sugar, sugar, chopped ginger.

2) Use chicken bones to make broth, add dried shrimp, slow cook without covering.

3) Add oil to skillet, when boiling, add green onion, garlic. Add tomato, paprika, saute’ until tomato get soft. Whenever the broth is almost done, add sauteed tomatoes.

4) Mix tamarind with hot water, drain to get just the juice. Mix tamarind juice with beer evenly and pour into broth. Taste broth accordingly to get a mixing of sour, sweet and salty.

5) Saute’ the seasoned snails. Keep separate as topping.Cook noodle, prepare vegetable.