Recipe courtesy of Luke Nguyen
Snails, Cooked In Lemongrass and Chile: Oc Luoc Xa
Total:
20 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
20 min
Active:
15 min
Yield:
4 servings
Level:
Easy

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.

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