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Recipe courtesy of Luke Nguyen

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Total:: 20 min
Prep:: 15 min
Cook:: 5 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.

My Private Notes

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