Recipes around the world compilation

Num Pachok Chon (Snail Noodles Soup)

By PutoPinoy on Thursday, May 15, 2008 At Thursday, May 15, 2008


  • 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)
The Soup Stock:
  • 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:
  1. Boil 6 cups water in large pot, add noodles when water is boiling.
  2. Cook noodles till it tender, pour noodles in to a colander and rinse under cold water. Drained and set a side.

The Vegetables:
  1. Mix shredded water spinach stalks or shredded cabbage with chopped mint leaves. Set a side.

The Soup Stock:
  1. 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.
  2. The snail meat will not taste good if you bite in to sand.
  3. Rinses well under cold water and put it in a colander to drained.
  4. Boiled snail with 5 cups water for 10 minutes, removed from heat and pour snail in to a colander, rinsed and drain.
  5. 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.)
  6. Pour chicken broths in to a soup pot and cook till it boiled.
  7. 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.
  8. Add spices, boiled apple snails and boiled pork hocks in to the boiling water, cook in medium low heat till water boiled again.
  9. Seasoning with pahok, sugar, fish sauce, salt and black pepper. Stirs well.
  10. Add green onion and simmering for half hour or more to get great flavor from spices and snail meat.

To Serve:
  1. Put some mix vegetables on the bottom of the bowl, add some noodles on top the vegetables.
  2. Pour some soup stock with some snail meat(and pork hock) on top the noodles.
  3. Serve immediately with lemon wedge and chopped hot chili pepper.

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