Ingredients
1500g large edible snails
200ml wine vinegar
1000g rice vermicelli
500g tomatoes, washed
100g liquid lard

To taste: Dried shallot, turmeric, salt, dried chili, fish sauce, tamarind fruit, vinegar, perilla, spring onion.

Preparation
Soak the snails in the water used to wash rice to purge; rinse them well under running cold water; chop off the pointed ends of their shells, pulling out snails from their shells; remove snails’ stomach; soak the snails in vinegar; wash well and drain; season them with fish sauce, crushed turmeric, liquid lard and wine vinegar.

Heat the fat in a pan; fry the dried shallot until fragrant; add the snails and stir-fry until done to a turn.

Fry the dried shallot in boiling fat until fragrant; add wedges of tomato and stir-fry until cooked; add wine vinegar, tamarind juice, boiling water, seasoning, fried snail sauce, fish sauce; and bring to the boil to make the snail soup.

Heat the fat in another pan; add minced dried chili and vinegar, and stir; set aside.

Wash and finely chop perilla and spring onion.

Divide vermicelli evenly between 4 large bowls. On top of the vermicelli, place the perilla, spring onion and snails; ladle boiling snail soup into bowls. Serve hot.

*Add fried chili to taste.