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This recipe serves about 4 to five individuals, takes roughly 50 minutes to organize, and offers round 2,110 energy in whole.
Substances
– 1 kilogram oc nhoi (pila conica) or oc mit (midas ear cassidula)
– 200 grams pork stomach
– 6 inexperienced bananas
– 3 tofus
– 3 tablespoons me (fermented rice)
– 3 teaspoons turmeric powder (or 1 recent turmeric)
– 2 shallots
– Spices: Fish sauce, salt, shrimp paste, inventory powder
– Herbs: Scallions, perilla, betel leaves
– Lime juice
Directions
1. Preparation
– Begin by soaking the snails in rice water in a steel basin with a number of slices of chili, which expedites the mud launch. Alternatively, rice flour can be utilized for the same impact.
– Boil the snails for a minute from when the water boils, stir to loosen the operculum, then take away it.
– Extract the meat, remove the black intestines, and wash.
– Filter the water used to boil the snails to get a transparent broth for later use.
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After extraction, the snail meat is revealed, displaying its black and tan colours. Photograph by VnExpress/Bui Thuy |
– Filter the fermented rice via a sieve to realize a clean consistency.
– Create a turmeric combination by including turmeric powder with half a cup of water. You may add a little bit of vinegar or lime juice to take care of the intense colour by slowing down colour loss via their acidity.
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The filtered fermented rice presents as a creamy white, contrasting with the orange hue of the turmeric juice. Photograph by VnExpress/Bui Thuy |
– Peel and chop 4 bananas, soak them in diluted lime juice to stop discoloration.
– In some recipes, the peels are stir-fried after which braised with the bananas for an additional taste layer.
– Marinate these bananas with a teaspoon of fish sauce, half a teaspoon of salt, half of the fermented rice, and half of the turmeric combination.
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Bananas are soaked in diluted lime juice to retain their clear colour on the within. Photograph by VnExpress/Bui Thuy |
2. Cooking course of
– Boil the remaining bananas, peel after which mix them with water to kind a clean paste. This provides thickness to the dish while not having tapioca starch.
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The banana puree is clean and creamy. Photograph by VnExpress/Bui Thuy |
– Reduce the tofu into bite-sized items, and fry them till crispy.
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The fried tofu showcases golden brown edges throughout. Photograph by VnExpress/Bui Thuy |
– Reduce the meat into chunks of 1 centimeter every.
– In a scorching pan, fry the pork till browned.
– Season the pork with a tablespoon of fish sauce, a teaspoon of shrimp paste, half a teaspoon of inventory powder, half a teaspoon of pepper, and the remaining fermented rice and turmeric combination.
– Let it marinate for 15-20 minutes.
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The stir-fried pork stomach shows a shiny golden hue, a results of the turmeric juice. Photograph by VnExpress/Bui Thuy |
– Saute shallots in oil, add the marinated pork, sliced bananas, banana puree, snail broth, and boiling water adequate for the variety of servings deliberate.
– Deliver the pork pan to a boil, then simmer on medium-low for 15-20 minutes till the meat softens and the sauce thickens.
– Add the snails and fried tofu, braise for an extra 4-5 minutes.
– Season to style and garnish with scallions, perilla, and betel leaves earlier than turning off the warmth.
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Within the pot, tofu items float amidst slices of inexperienced banana and snails. Photograph by VnExpress/Bui Thuy |
3. Completed product
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A bowl of snails stewed with inexperienced bananas and tofu, that includes a wealthy inexperienced herb-speckled broth. Photograph by VnExpress/Bui Thuy |
This dish options crisp snails and tender bananas in a wealthy, clean broth. It makes an ideal pairing with vermicelli or white rice when served scorching.