Snails, Cooked In Lemongrass and Chile: Oc Luoc Xa

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