Recipe courtesy of Luke Nguyen

Snails, Cooked In Lemongrass and Chile: Oc Luoc Xa

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


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.
Get the Recipe

Whole Cauliflower Wellington

Herb butter and mushrooms complement the cauliflower in this main dish.