Cooking a Delicious Snail and Banana Bean Stew – A Delightful Taste of the North for the Whole Family

When talking about snails, we can’t help but think of the rustic dishes of Northern Vietnamese cuisine, among which the snail and banana bean stew stands out for its delightful and unique flavor. The plump, crispy snails, combined with the soft and starchy green bananas and the fatty pork belly, create a dish that is both tangy and refreshing, leaving a lasting impression on anyone who tries it.

Today, let’s join Pesstatsdatabase in the kitchen and learn how to prepare this delicious snail and banana bean stew. It is the perfect choice for those cold rainy days.

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Ingredients

• Snails: 1kg (choose snails with plenty of meat, such as Mit snails or stuffed snails)
• Pork belly: 200g
• Green bananas: 3-4
• Tofu: 2 sheets
• Purple onions: 3 bulbs
• Herbs: Perilla leaves, betel leaves, spring onions
• Seasonings: Fermented tofu, salt, fish sauce, seasoning powder, cooking oil, turmeric powder, cornstarch, fresh lime, fresh chili.

Cooking Instructions

Step 1: Prepare the snails

To make the snail and banana bean stew, you can choose Mit snails, stuffed snails, or any snails with a generous amount of meat. Soak the snails in rice wash water with 1-2 split chili peppers to help remove any dirt or mud and enhance the flavor of the snails.

After soaking for a few hours, wash the snails thoroughly and boil them for 1 minute. Stir them occasionally until the snail shells peel off. Then turn off the heat and remove the snails. Only use the broth from boiling the snails. When the snails have cooled down, remove the meat, clean it, and rinse it with water. Marinate the snail meat with 2 teaspoons of seasoning powder, 1 teaspoon of fish sauce, 1 teaspoon of sugar, 1/2 teaspoon of turmeric powder, and 1/2 teaspoon of ground pepper.

Step 2: Prepare the pork belly and tofu

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Choose pork belly for the snail and banana bean stew to add richness and appeal to the dish. Rinse the meat with brine, then rinse again and let it drain. Slice the pork belly into bite-sized pieces. Marinate the pork with 2 teaspoons of fish sauce, 1 teaspoon of seasoning powder, 1/2 teaspoon of ground pepper, 1/2 teaspoon of filtered fermented tofu, and a little turmeric powder for about 15-20 minutes.

After marinating, fry the pork until the edges are browned, then remove to drain the fat. Rinse the tofu, cut it into small pieces, and fry it in a pan or use an air fryer to save time.

Step 3: Prepare the vegetables

Peel the green bananas, cut them into bite-sized pieces or slice them diagonally according to your preference. Immediately soak the bananas in water mixed with lime juice. This step helps prevent the bananas from turning black and makes the snail and banana bean stew more visually appealing. After soaking, remove the bananas and let them drain. Marinate the bananas with 1 teaspoon of salt, 1/2 teaspoon of sugar, 1 teaspoon of filtered fermented tofu, and a little turmeric powder.

Peel and finely chop the purple onions. Remove the roots of the betel leaves, wash them, and finely chop them. Pick the perilla leaves and the young betel leaves, wash them thoroughly, and then finely chop them. Remove the core of the chili and slice it.

Mix the cornstarch with a little water to form a paste to add thickness to the stew later.

Step 4: Cook the snail and banana bean stew

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Heat a pot, add cooking oil and sauté the chopped purple onions until fragrant. Add the marinated snails and bananas, stir-fry quickly until the snails and bananas are firm. Then add the snail broth, continue to add the pork belly, reduce the heat and simmer for 15 minutes until all the ingredients are tender. Add the fried tofu and cook for an additional 5-7 minutes.

Adjust the seasoning to your taste. If you prefer a sour taste, you can add more filtered fermented tofu until the stew reaches the desired level of sourness. Then gradually pour in the cornstarch mixture while stirring continuously. At this point, the stew will become thick and flavorful. Finally, add the perilla leaves, betel leaves, spring onions, chili, bring to a boil, and then turn off the heat. Now, your snail and banana bean stew is ready to be served.

Enjoying the Dish

Enjoy the snail and banana bean stew while it’s still hot, savoring the rich flavors that have infused into each ingredient. The snails remain crispy, the green bananas soft and starchy, and the pork belly fragrant and fatty. The thick, golden broth from the cornstarch adds a beautiful sheen to steamed rice or pairs perfectly with vermicelli. Both ways are extremely delicious!

FAQs

Q: Is it necessary to buy fresh snails and prepare them yourself?
A: It is recommended to buy fresh snails and prepare them from scratch. Choose snails with shiny shells, open the shells slightly to ensure they are full and not sunken, and make sure there are no unusual odors.

Q: Can I make the stew thicker without using cornstarch?
A: If you prefer a natural thickening agent, you can boil and mash 1-2 green bananas and add them to the stew.

Q: What is the key ingredient for the authentic taste of snail and banana bean stew?
A: Fermented tofu is an essential ingredient for the authentic taste of snail and banana bean stew.

Conclusion

The snail and banana bean stew is easy to make and incredibly delicious. If you’re unsure what to cook for today’s meal, give this dish a try! It’s sure to impress your taste buds and leave you craving for more.

For more Vietnamese delicacies, make sure to visit Pesstatsdatabase and explore their collection of authentic recipes.

Nguồn: https://www.pesstatsdatabase.com
Danh mục: Sport