Bún ốc (snail vermicelli soup)

Instructions

1. If you're using live snails, soak them in salted water for 1 hour to purge them, then rinse well. Canned snails only need a quick rinse.
2. Fry the minced shallots and garlic in the oil until golden, then add the tomatoes cut into wedges and let them break down for 5 minutes.
3. Add the broth, bruised lemongrass, fish sauce, sugar and the shrimp paste dissolved in a little water. Bring to a boil.
4. Add the snails and let simmer for 20 minutes over low heat so they infuse the broth.
5. Meanwhile, soak the vermicelli in hot water for 10 minutes, then divide it among the bowls.
6. Pour the boiling soup over the vermicelli, top with sprouts, fresh herbs, chili and sesame, and serve right away with lime on the side.