Recipe courtesy of Luke Nguyen

Snails, Cooked In Lemongrass and Chile: Oc Luoc Xa

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  • Level: Easy
  • Total: 20 min
  • Prep: 15 min
  • Cook: 5 min
  • Yield: 4 servings
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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


  1. 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.
  2. For the dipping sauce: Mix the chile, lemon leaves, garlic, water, fish sauce, and vinegar and combine well.