Lemongrass Steamed Snails (Ốc Hấp Sả)
An aromatic and light dish of freshwater snails steamed with fresh herbs, traditionally served with a spicy ginger fish sauce.
35 min
Medium
Vietnamita
2 servings
The story behind
This dish is a jewel of Vietnamese street food, prized for its simplicity and depth of aroma. As seen in the image, the snails are presented in a traditional heat-retaining clay pot, submerged in a clear broth infused with lemongrass stalks and green leaves. It is served with small dipping bowls (nuoc cham), which balance the earthy flavor of the snails with sour and spicy notes.
Instructions
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1Thoroughly clean the snails by letting them sit in water with a bit of chili to purge any impurities.
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2In a clay pot, create a bed with the bruised lemongrass stalks and ginger.
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3Add the snails and cover them with water and the green leaves.
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4Cover the pot and steam over medium heat for 10-15 minutes until the snails are cooked.
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5Serve immediately in the same clay pot, accompanied by the spicy dipping sauce shown in the image.
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