Directions

• User a vegetable peeler to remove the tough outer layer of the green bananas- you don’t have to take off the entire green peel, just the outer layer. Trim both ends and slice into 1-1.5cm thick pieces diagonally. Soak in a bowl of salt water until ready to use.
• Season the snails with the fish sauce and MSG. Set aside.
• Cut tomatoes into wedges.
• Slice pork belly in 0.5-1cm thick pieces.
• Cut tofu into 2cm squares.
• Mince garlic and shallots.
• Chop the greens of green onions.
• Chop 10g purple perilla into ribbons. The best way to do this is to layer the leaves on top of one another, then slice perpendicular to the spine of the leaves.
• If using fresh turmeric: make the turmeric extract by crushing the turmeric piece in a mortar & pestle (or small blender) with 2 tbsps of water. Strain through a cheesecloth and squeeze all the liquid out of the pulp. (Use gloves if you’re worried about staining your fingers)
• Heat 1 tbsp of neutral oil on medium in a large pot with thick bottom or dutch oven. Add the banana pieces and sauté for 10 minutes.
• In the meantime, fry the tofu until golden, then set aside.
• Add the tomatoes, pork belly, and minced shallots to the pot and sauté for 5 minutes.
• If using mẻ, mix with equal parts water and strain to get just the liquid. If using yogurt, disregard this step.
• Mix 2 tbsps of the turmeric extract with the mẻ/yogurt and shrimp paste.
• Add this mixture to the pot and add water to cover all the ingredients (about a liter). Cook on medium for 10 minutes.
• Add the snails, increase heat to high, and bring to boil.
• Reduce heat to medium and add in fried tofu. Cook for another 3 minutes.
• Turn off heat and mix in chopped perilla leaves, garlic, and green onions.
• Ladle into the bowl (add chilies if you like heat) and serve hot with bún noodles and extra purple perilla!