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Snails, Cooked In Lemongrass and Chile: Oc Luoc Xa
Recipe courtesy Luke Nguyen
- Total Time:
- 20 min
- Prep:
- 15 min |
- Inactive Prep:
- -- |
- Cook:
- 5 min
- Level:
- Easy
- 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.