Num Pachok Chon (Snail Noodles Soup)
By PutoPinoy on Thursday, May 15, 2008 At
Thursday, May 15, 2008
Ingredients
Noodles:
The Noodles:
The Vegetables:
The Soup Stock:
To Serve:
Noodles:
- 1 Package vermicelli noodles
- 8 Cups water
- ½ lb shredded Asian water spinach (ta kuong)or 4 cups shredded cabbage
- A handful mint leaves
- 1 fresh lemon, slices
- Handful of chopped fresh chili pepper(option)
- 2 lbs Pork hocks(option)
- 1 or 2 Packages Apple snail meat( find at frozen section at most Asian market)
- 5 Cups water
- 3 Canned chicken broth
- 4 Cloves garlic, minced
- ¼ Cup minced lemon grass
- 1 Tablespoon grated Rhizome root
- 3 Sliced fresh galanga root, or frozen galanga root
- ½ Teaspoon paprika
- 2 Tablespoons roasted rice powder
- 1 Tablespoon creamy style pickle fish (pahok)
- 1 Tablespoon sugar
- 2 Tablespoons fish sauce
- ½ Teaspoon salt
- ¼ Teaspoon black pepper
- 2 Stalks green onion, chopped
The Noodles:
- Boil 6 cups water in large pot, add noodles when water is boiling.
- Cook noodles till it tender, pour noodles in to a colander and rinse under cold water. Drained and set a side.
The Vegetables:
- Mix shredded water spinach stalks or shredded cabbage with chopped mint leaves. Set a side.
The Soup Stock:
- Cleaned snails: Soaked snail in cold water, removed any shell fragments and snail’s stomach by feeling for the sand, and carefully checking each snail for sand or shell.
- The snail meat will not taste good if you bite in to sand.
- Rinses well under cold water and put it in a colander to drained.
- Boiled snail with 5 cups water for 10 minutes, removed from heat and pour snail in to a colander, rinsed and drain.
- Set a side. Note: (If prefer pork hocks with this soup, boiled pork hock till tender. Removed cooked pork hocks from water and set a side, then using the same water to cook snail meat.)
- Pour chicken broths in to a soup pot and cook till it boiled.
- Using mortal and pestles to manually pounded garlic with lemon grass, rhizome root, galanga, paprika and roasted rice powder together by hand, or grinded spices with food processor.
- Add spices, boiled apple snails and boiled pork hocks in to the boiling water, cook in medium low heat till water boiled again.
- Seasoning with pahok, sugar, fish sauce, salt and black pepper. Stirs well.
- Add green onion and simmering for half hour or more to get great flavor from spices and snail meat.
To Serve:
- Put some mix vegetables on the bottom of the bowl, add some noodles on top the vegetables.
- Pour some soup stock with some snail meat(and pork hock) on top the noodles.
- Serve immediately with lemon wedge and chopped hot chili pepper.
Labels: Pasta and Noodles, Soups
