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Rice noodles swim in a pungent, funky broth made from river snails and spices, topped with pickled bamboo and peanuts. This iconic Liuzhou street food is a bold, protein-rich family adventure for brave palates.
1. Rinse rice noodles thoroughly and soak in warm water for 25 minutes. Drain before cooking.
2. In a large pot over medium heat, add cooking oil, then sauté garlic, ginger, and dried chili peppers for 2 minutes until fragrant.
3. Add river snail meat and stir for 3 minutes, letting flavors develop before adding star anise, cinnamon stick, and bay leaf.
4. Pour in 8 cups of water and bring to a boil; reduce heat to low and simmer for 40 minutes, skimming any foam to ensure a clear broth.
5. Add fermented black bean sauce, soy sauce, rice vinegar, and salt. Simmer another 15 minutes, then strain the broth to remove solids.
6. Bring the strained broth back to a gentle simmer. Add tofu and pickled bamboo shoots; cook for 8 minutes until tofu is warm.
7. Meanwhile, cook soaked rice noodles in boiling water for 2 minutes; drain and divide among serving bowls.
8. Ladle hot snail broth with toppings over noodles. Garnish each bowl with fried peanuts and fresh lettuce. Serve immediately.
