Famous Bau Nghe snail soup cooked with green banana
If Phu Thuong green tea is loved by the locals for its refreshing, thirst-quenching flavor, Bau Nghe apple snails conquer diners with their chewy, fatty texture and unforgettable flavor.
The land that produces local specialties
Elderly people living in Hoa Son commune recount that Bau Nghe was originally a large, deep and wide lake of over 70 hectares, which was originally a wild swamp full of reed grass, grass...
In 1962, a villager named Mr. Huong Thuong brought lotus back to plant on a trial basis. At first it was just a small patch, then it spread throughout the pond.
To improve this area, he built a road to divide it into Bau Truoc and Bau Sau, and pumped water from one pond to the other to serve rice production.
Bau Nghe lotus field
Until 1974, the entire Bau Nghe area was still wild, mainly growing lotus - a local type of lotus called sen sang, only for flowers, not seeds.
When peace was restored, people exploited Bau Nghe for aquaculture and fishing. In addition to new fish species introduced through fisheries promotion programs, Bau Nghe also produces traditional aquatic species such as perch, crucian carp, catfish, snakehead fish, apple snails, sìa, frogs, etc.
Bau Nghe Apple Snail - a rustic yet sophisticated dish
From apple snails, mothers in the Bau Nghe region have skillfully processed them into many attractive dishes. Each dish has its own unique flavor, you will remember it forever after eating it once, such as apple snail soup, snails stir-fried with lemongrass and chili, snails stewed with green banana and star fruit.
Each dish has its own way of seasoning, combined with ingredients such as turmeric, herbs, and chili peppers, creating a rich blend.
One of the most special dishes is snails braised with lemongrass and chili - a favorite dish of many men.
The snails are soaked in rice water overnight to remove dirt, then scrubbed clean, cut off the bottom, boiled briefly, and mixed with spices such as chili, lemongrass, pepper, peanut oil, etc. and simmered lightly to absorb.
Delicious and colorful braised Bau Nghe snail dish
The secret to having delicious snails is not to stew them for too long to avoid the snail meat shrinking deep into the shell, but also not to stew them too quickly so that the spices don't have time to penetrate.
After being stewed, the apple snails have eye-catching colors with the gray-yellow color of the shell, the red color of the chili, the brown color of the lemongrass, and the green lime leaves.
In particular, the accompanying dipping sauce is not the usual lemon, garlic, and chili fish sauce, but a mixture of crushed bean paste, fragrant fried peanut oil with garlic, crushed roasted peanuts, mixed with sugar and MSG, creating an unforgettable rich flavor.
Snail soup with green banana
In addition to the lemongrass and chili stew, apple snails are also processed into a banana soup, imbued with the flavor of the homeland. After soaking the apple snails thoroughly, the heads are smashed, washed, then marinated with sour rice, turmeric water, fish sauce, ground pepper, MSG, crushed Siamese chili...
Peel and slice mint, rub with salt, peel and slice green banana, soak in water to remove sap.
When cooking, saute peanut oil with shallots, add snail meat and stir-fry until cooked, then add broth and bring to a boil. When the mixture is soft, add green banana, mint, and sliced star fruit, wait for it to boil again and season to taste.
The crunchy snail meat blends with the light sourness of star fruit, the astringent taste of green banana, the aroma of perilla leaves, green onions, pepper and spicy chili peppers to create a rich, irresistible soup, especially when Tet comes.
That's why, until now, the song about Bau Nghe apple snails still echoes: "Please eat Bau Nghe snails / After eating, drink a cup of tea from my hometown...".
Tuoitre.vn
Source: https://tuoitre.vn/oc-buou-bau-nghe-nuoc-che-phu-thuong-20250210095249056.htm
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