**Ingredients for Banana Blossom and Tofu Snail Soup:**
– 1 kg snail meat
– 200 gr bacon
– 6 green bananas
– 3 tofu cakes
– 3 tbsp fermented rice
– 3 tsp turmeric powder
– 2 shallots
– Spices: fish sauce, salt, shrimp paste, seasoning powder
– Herbs: spring onion, perilla, Vietnamese balm. Lemon juice or limewater to soak the bananas.
Delicious Snail Soup with Banana Blossom and Tofu
**How to Make Banana Blossom and Tofu Snail Soup:**
Soak the snails in rice water with a few slices of chili to quickly remove the mud and make the snails tastier. Then, rinse and parboil for a minute after boiling, stirring continuously to remove the snail shells. Remove the snails, peel off the black guts, and rinse again. Filter the snail broth to keep it clear.
Strain the fermented rice to make it smooth, and add a little vinegar or lemon juice to the fresh turmeric to retain its vibrant yellow color.
Peel four green bananas, cut them into thin strips, and soak them in diluted lemon juice or limewater to prevent discoloration. Drain and season with fish sauce, salt, and spices, half of the fermented rice, and half of the turmeric juice.
Boil the remaining two green bananas, peel, and blend with a little water to make a smooth puree. This is a secret to achieving a natural thickness without using cornstarch.
Cut the tofu into bite-sized pieces and fry until golden brown.
Cut the bacon into thin strips and stir-fry until the edges are crisp. Marinate with 1 tablespoon of fish sauce, 1 teaspoon of shrimp paste, 1/2 teaspoon of seasoning powder, 1/2 teaspoon of pepper, the remaining fermented rice, and turmeric juice for 20-30 minutes to absorb the flavors.
Sauté the shallots in lard, then add the bacon, banana strips, and banana puree. Pour in the snail broth and bring to a boil. Reduce the heat to medium-low and simmer for 20-25 minutes until the meat is tender. When the sauce thickens, add the snails and fried tofu, continuing to simmer for another 5-10 minutes to infuse the flavors. Adjust the seasoning to your taste. Finally, add the spring onion, perilla, and Vietnamese balm, stirring well before serving hot.
**Desired Outcome:**
The snail soup should have a bouncy, slightly crunchy texture, with tender bananas blending harmoniously with the fatty bacon. The vibrant yellow sauce, best enjoyed with rice vermicelli or white rice, is both mouthwatering and aesthetically pleasing.
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