Bun Oc (Snail Noodle Soup)

Step 1

Place the 2 unpeeled shallots and 4 unpeeled garlic cloves directly on a gas flame or the hot burner of an electric stove, turning with tongs every 30 seconds until the outer layer is blackened and fragrant, about 2 minutes total—this chars them to deepen the broth flavor.

Step 2

Transfer the charred shallots and garlic to a cutting board and let them cool for 1 minute until you can touch them safely.

Step 3

Rub the blackened skin away under running water with your fingertips, leaving the softened white flesh inside intact.

Step 4

Pour 5 cups of broth into a large pot and place it over medium-high heat until you see steam rising and small bubbles breaking the surface, about 3 minutes.

Step 5

Add the peeled charred shallots, peeled garlic, 2 star anise pods, and 1 cinnamon stick to the hot broth.

Step 6

Return the broth to a gentle simmer (small bubbles rising slowly) over medium heat and let it bubble softly for 15 minutes so the spices infuse their flavor.

Step 7

Stir in 2 tablespoons of fish sauce and 1 teaspoon of palm sugar, then taste—the broth should smell aromatic and taste savory and slightly sweet.

Step 8

Add the 250 g of drained snails to the simmering broth and cook for 5 minutes just to heat them through, stirring once halfway.

Step 9

While the snails simmer, bring a separate pot of water to a boil over medium-high heat (you should see rolling bubbles across the whole surface, about 8 minutes).

Step 10

Add the 200 g of fresh rice noodles to the boiling water, stir gently with a fork to separate them, and cook for 2 minutes until they are soft but still slightly springy when you bite one.

Step 11

Pour the noodles into a colander or fine-mesh strainer and let the water drain completely, about 15 seconds.

Step 12

Divide the drained noodles between 2 serving bowls, placing them in the bottom of each bowl.

Step 13

Using a slotted spoon, lift the snails, star anise, cinnamon stick, and shallot pieces from the broth and distribute them evenly over the noodles in both bowls.

Step 14

Ladle the hot broth over the noodles and snails, filling each bowl until the noodles are just covered.

Step 15

Scatter 1.5 tablespoons of fresh mint, cilantro, and dill leaves roughly torn by hand over each bowl.

Step 16

Sprinkle 1.5 tablespoons of crispy shallot flakes over each bowl for crunch and flavor.

Step 17

Place 1 lime wedge on the rim of each bowl—squeeze it over the soup just before eating.

Step 18

Serve immediately while the broth is still steaming hot.