Snails, Cooked In Lemongrass and Chile: Oc Luoc Xa

Name: Snails, Cooked In Lemongrass and Chile: Oc Luoc Xa
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 2 lemongrass stalks, bruised and sliced into 1 1/2-inch/ 4 cm lengths; 1 knob ginger, pounded; 2 chiles, bashed; 6 lemon leaves; 10 1/2 ounces/300 g snails, washed in salted water 3 times; 1 chile, diced; 2 lemon leaves, finely sliced; 1 clove garlic, minced; 1/2 cup water; 2 tablespoons fish sauce; 1 tablespoons vinegar

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Level: Easy
Total: 20 min

Prep: 15 min
Cook: 5 min

Yield: 4 servings

Level: Easy
Total: 20 min

Prep: 15 min
Cook: 5 min

Yield: 4 servings

Ingredients

2 lemongrass stalks, bruised and sliced into 1 1/2-inch/ 4 cm lengths

1 knob ginger, pounded

2 chiles, bashed

6 lemon leaves

10 1/2 ounces/300 g snails, washed in salted water 3 times

Dipping sauce:

1 chile, diced

2 lemon leaves, finely sliced

1 clove garlic, minced

1/2 cup water

2 tablespoons fish sauce

1 tablespoons vinegar

Directions

In a saucepan, add 2 cups water, lemongrass, ginger, and chile. Bring to the boil, then add snails. Cook covered for 5 minutes. Transfer to a bowl and dip snails into dipping fish sauce.
For the dipping sauce: Mix the chile, lemon leaves, garlic, water, fish sauce, and vinegar and combine well.