Vietnamese Snail Noodle Soup

Step 1

Bring a large pot of water to a boil over high heat, then add the rice vermicelli noodles and stir gently so they separate.

Step 2

Once the water returns to a boil and noodles are tender enough to bend without resistance, about 4 minutes, drain them in a colander and set aside.

Step 3

Rinse the drained noodles under cool running water, swishing them gently with your fingers to prevent clumping, then drain again and divide between two bowls.

Step 4

Pour the 4 cups of stock into the same pot (no need to rinse it) and bring to a boil over high heat, about 5 minutes.

Step 5

Add the snails and minced garlic to the boiling stock, stir once, then reduce heat to medium and simmer gently until snails are heated through and smell fragrant, about 3 minutes.

Step 6

Stir in the 2 tablespoons of fish sauce, then taste a spoonful of broth and add more fish sauce in 0.5-tablespoon increments if it tastes too mild (the broth should taste salty and savory).

Step 7

Ladle half the snails and broth over the noodles in the first bowl, then repeat with the second bowl, dividing snails evenly.

Step 8

Scatter the sliced fresh chili evenly over both bowls as garnish, then serve immediately while the soup is steaming.