Ốc Nấu Chuối Đậu

Fact: Ốc nấu chuối đậu is a favorite food in Northern Vietnam in summertime.

Ốc Nấu Chuối Đậu: Basic Information

Pronunciation

/ɔk nau chʊən jɐw/

Alternative Name(s)

Ốc om chuối đậu

Dish Type

Stews, Soups

Course

Main course

Mealtime

Lunch, dinner

Popular Variations

No

Ốc Nấu Chuối Đậu: Origin and Region

Origin

Vietnam

Continent’s Region

Southeast Asia

Country’s Region

Northern Vietnam

Associated Region

Unspecified

Ốc nấu chuối đậu, or ốc om chuối đậu, is a familiar Vietnamese dish, especially in the Northern region of the country. The main ingredients of this dish, as its name suggests, are snails (called “ốc”), green bananas (chuối), and tofu (đậu). Other additional components are fermented rice (“mẻ”), pork belly, turmeric, and Vietnamese perilla.

The snail used in ốc nấu chuối đậu is traditionally Pila conica. Overall, the dish is appealing with light yellow-colored broth, thanks to the turmeric. It has a perfectly balanced flavor of savory meat and snail and slightly sour vinegar (or fermented rice).

Ốc nấu chuối đậu is a humble dish for regular family meals or special gatherings, normally eaten with rice or noodles. Besides the above information, you’ll learn more about how to make this Vietnamese delicacy at home with ease. Then, let’s uncover some advantages and disadvantages of eating ốc nấu chuối đậu.

Finally, for more on dishes similar to Ốc Nấu Chuối Đậu, you should see the similar dishes section below. So let’s continue reading for further details.

How To Make Ốc Nấu Chuối Đậu?

Here are 6 key steps to prepare a hot pot of ốc nấu chuối đậu at home:

Step 1: Prepare the Snails

Soak snails in rice wash and chili water, then boil briefly. Remove meat, discard innards, and rinse. Keep the snail-cooking water aside.

Step 2: Prepare Fermented Rice and Turmeric Juice

Strain fermented rice for a smooth texture. For fresh turmeric, grind it with vinegar or lemon juice for color.

Step 3: Prepare the Green Bananas

Peel and slice four green bananas, soaking them in diluted lime juice to prevent darkening.

Step 4: Cook Tofu and Pork Belly

Deep-fry tofu into bite-sized pieces. Stir-fry or sauté pork belly slices until the edges are crispy.

Step 5: Combine Ingredients

Add the pork belly, sliced bananas, and the water used for boiling the snails into a pot. Simmer them for 15 to 20 minutes until the broth is slightly thickened. Finally, add the snails and fried tofu and simmer for another 4-5 minutes.

Step 6: Garnishing

Add chopped green onions and perillas, and serve hot.

Though ốc nấu chuối đậu is a tasty dish, there are other things that you should consider. Check the following pros and cons section for more information.

Pros and Cons of Eating Ốc Nấu Chuối Đậu

With the table below, you’ll have a better view at ốc nấu chuối đậu of Vietnamese cuisine.

Next, let’s see what other concerns eaters normally have regarding eating this Vietnamese snail stew with green bananas and tofu

Ốc Nấu Chuối Đậu FAQs

Bún Riêu Cua

Bún riêu cua is a Vietnamese noodle soup consisting of rice vermicelli, a clear crab-based broth, crab cakes, and other toppings.

Bún Ốc

Bún ốc is a Vietnamese dish originating from Hanoi, Vietnam, made with rice vermicelli noodles, snails, and a clear and savory broth.