Recipe courtesy of Luke Nguyen
Snails, Cooked In Lemongrass and Chile: Oc Luoc Xa
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 111
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 11
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 14
- Cholesterol
- 37
- Sodium
- 766
- Total: 20 min
- Prep: 15 min
- Cook: 5 min
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.