Snails, Cooked In Lemongrass and Chile: Oc Luoc Xa

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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