Food & Receipts

“The fascinating story behind Hanoi locals’ nickname for October’s snails and mouth-watering home recipes”

The lunar October is the prime time for enjoying the most delicious snails of the year. It would be a waste not to indulge in this delicacy.

Administrator

28 December, 2023

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There is a folk saying about “The Snails of October” in Hanoi. In the lunar month of October, when the farmers are harvesting rice and water levels are low, people go out to catch snails to make a rustic dish. In the summer, snails reproduce in large numbers, so their meat is lean. But in October, the snails are plump, juicy, and crunchy. The best time for snails is in October, when they are at their tastiest. This is also the time when the weather starts to turn cool, so the hot snail dishes like boiled snails and snail vermicelli are both comforting and delicious. Hanoi, from street vendors to sidewalk stalls to fancy restaurants, has embraced snails as a popular dish. And the people of Hanoi have a meticulous way of preparing snails, true to their sophisticated taste. Perhaps this is why the locals call it “The Snails of October” in Hanoi.

Here are a few familiar and easy-to-make snail dishes, Hanoi style:

1. STEAMED SNAILS

Steamed snails are a familiar dish that retains the true flavor of the snails, without complicated preparation. The most important thing about steamed snails is cooking them just right and making a flavorful dipping sauce.

Prepare the ingredients: Spiral horn snails, rock snails, stuffed snails, apple snails, buffalo snails, depending on your preference and what is available at the market. Lime leaves, lemongrass, chili peppers, ginger, garlic, vinegar, sugar, salted bean sauce, rice wine, eggs…

Soaking the snails: Soak the snails in a metal basin with rice wash water and sliced spicy chili peppers for about 2 hours to remove impurities. If you want the snails to be plump and savory, add beaten eggs to the second soaking. For a more elaborate preparation, let the snails eat the eggs and even keep them for a day to enhance their richness before steaming.

If you don’t have rice wash water, soaking the snails with a little flour can also help remove the snail mucus better.

Preparing the snail dipping sauce: Mix together fish sauce, sugar, lime juice from squeezed lime and filtered water in a ratio of 1 fish sauce, 1 sugar, 1 lime, 3 water, stirring until dissolved. If you prefer a thicker sauce, heat it up on the stove. Crush some garlic, ginger, lemongrass, chili peppers and add to the dipping sauce according to your taste. Slice the lime leaves into pieces and sprinkle them on top. You can add the lime juice to the sauce on the stove or squeeze it in later, both work. Some people like to add a little finely chopped Vietnamese mint leaves, which adds a nice fragrance to the sauce.

Steaming the snails: After soaking and cleaning the snails, rub off any dirt and place them in a pot lined with lemongrass stalks and lime leaves at the bottom. The snails will release water as they cook. If you want to enjoy the snail broth, add a little water. A tip for tender, sweet and fragrant snails is to add a tablespoon of rice wine lees and fermented rice when steaming the snails. Steam the snails until they open their mouths, do not overcook or the snail meat will become tough.

2. BANANA BLOSSOM AND BEAN-CURD STEWED SNAILS

Prepare the ingredients:

Snails of your choice, bean curd, pork belly slices, green bananas, fermented rice wine lees, turmeric powder

Seasonings: salted bean paste, shallots, chicken powder

Herbs: perilla leaves, betel leaves, scallions

Soaking the snails as mentioned above: Soak the snails in a metal basin with rice wash water and sliced spicy chili peppers for about 2 hours to remove impurities. If you want the snails to be plump and savory, add beaten eggs to the second soaking. For a more elaborate preparation, let the snails eat the eggs and even keep them for a day to enhance their richness before steaming.

Soak the green bananas in vinegar or lime water to prevent them from discoloring.

After steaming the snails, remove the snail guts, and strain the steaming water to remove impurities at the bottom.

Cut the bean curd into bite-sized pieces and deep-fry until golden. Fry the bean curd until golden and crispy.

Slice the pork belly into bite-sized pieces and quickly stir-fry them before seasoning to taste.

Cooking method:

Fry the dried shallots in oil until fragrant, add the pork belly and green bananas, stir-fry, then add the snail water, boiling water, fermented rice wine lees, turmeric powder, and a little salt. Cook until the bananas are soft. If you want the broth to be thick, blend a few bananas. Add the bean curd and snails and season to taste. Add scallions, perilla leaves, and betel leaves, mix well, then enjoy. Some people like to add a little shrimp paste when eating for the aroma, depending on the taste of the family.

3. SNAIL VERMICELLI

Prepare the ingredients: 1 kg of mixed snails (spiral horn snails and buffalo snails), pig bones, 2 pieces of tofu, 3 tomatoes, purple onions, garlic, scallions.

Raw vegetables include: bean sprouts, sliced water spinach, Vietnamese coriander, perilla leaves, lettuce, sliced bananas

Seasonings: fish sauce, salt, sugar, vinegar, annatto extract, pepper, cooking oil, fermented rice wine, fermented wine vinegar

Preparation:

Soak the snails as mentioned above: Soak the snails in a metal basin with rice wash water and sliced spicy chili peppers for about 2 hours to remove impurities. If you want the snails to be plump and savory, add beaten eggs to the second soaking. For a more elaborate preparation, let the snails eat the eggs and even keep them for a day to enhance their richness before steaming.

Soak the pig bones in cold water to remove blood, then blanch in boiling water to remove impurities.

Cut the tomatoes into wedges.

Thinly slice the purple onions and garlic.

Soak the snails and wash them clean, then remove the intestines. Discard the cloudy part of the snail water at the bottom.

Ninh the pig bones until tender and use the sweet water.

Mix a portion of the snail meat with minced garlic to make snail paste. Marinate the remaining snail meat with seasonings.

Cooking the snail vermicelli:

Heat oil in a pan, fry the snail paste until golden, then remove and set aside. Then sauté the minced garlic and sliced tomatoes, add some seasonings and cook until the tomatoes are soft but still intact.

Add the remaining snail meat and sauté until fragrant.

In a pot, combine the snail water and pig bone stock, then add the sautéed tomatoes. Season to taste with fish sauce, salt, sugar, and fermented wine vinegar. Add a little fermented rice wine and annatto extract to bring color to the dish.

Place the vermicelli in a bowl, add fried tofu, snail paste, sautéed snails, and some fresh chopped scallions. Pour the hot broth into the bowl. Garnish with tomatoes. Serve with a plate of raw vegetables. You can also add some chili paste or shrimp paste according to your family’s taste.

Note: If you want the broth to have the distinctive aroma as it does outside of the restaurant, deep-fry some shallots in hot oil until they turn brown and crispy. Then add the fried shallots to the bowl or pot of broth. The unique aroma of the fried shallots will completely transform the snail vermicelli dish.