Jackfruit Salad. Much ado is made about Heston Blumenthal's snail porridge, served at The Fat Duck, his three-star Michelin restaurant in Bray, Berkshire. But if you, like me, do not foresee yourself shelling out £130 for his tasting menu, fret not. Snails are a lot more accessible than you think. Snail Vermicelli. Long before the French started dipping escargots in garlic butter, the Vietnamese would gather snails from the fields and sauté them in garlic and salt. These sweet morsels star in Saigon Seafood's rendition of Bún Ốc (Escargot Tomato Soup with Rice Noodles). In a tangy tomato broth redolent with herbs (coriander and spring onions) and a good kick of ginger, the snails have a pleasantly firm bite....
Continue reading »
