Photograph of the finished Snail and Malabar Spinach Soup

Vietnam · Canh ốc mồng tơi

Snail and Malabar Spinach Soup

35 min Hands-on time + 3 hr waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Apple snails Apple snails 2.2 lb
  • Photograph of Malabar spinach Malabar spinach 1.3 lb
  • Photograph of Tomato Tomato 4
  • Photograph of Shallots Shallots 1.2
  • Photograph of Fish sauce Fish sauce 3 ¼ tbsp
  • Photograph of Oil Oil ¼ cup
  • Photograph of Ginger Ginger 1.1 oz
  • Photograph of Black pepper Black pepper 0.3 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Soak the snails for 3 hours, then boil them for 6 minutes. Remove the meat from the shells and strain the broth to use as soup stock.
  2. 2 Chop the snail meat coarsely and sauté it with shallots and ginger for 3 minutes until fragrant.
  3. 3 Boil the snail broth with tomatoes for 5 minutes until the broth is slightly sour.
  4. 4 Add the spinach and cook for exactly 2 minutes; spinach cooked for too long will become slimy and turn dark.
  5. 5 Add the snail meat, season with fish sauce, then turn off the heat and sprinkle with pepper.

With an appliance

  • Microwave 32 min

    Replace step 1: put the snails and a little water in a bowl with a steam vent, microwave at 900 W for 5 minutes, then remove the meat and carefully drain the liquid; step 4: continue cooking the spinach on the stove for exactly 2 minutes to prevent the vegetable from becoming slimy.

Start cooking