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Ninh Binh snails cooked in lemongrass and chilli recipe (oc luoc xa)

Created by Luke Nguyen

2 comments

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Cuisine: Vietnamese

Ingredients

2 lemongrass stalks, bruised and sliced into 4cm lengths
6 lemon leaves
2 chillis, bashed
1 knob ginger, pounded
300g snails, washed in salted water 3 times

Dipping sauce
2 tbsp fish sauce
2 tbsp sugar
1 tbsp vinegar
1/2 cup water
1 chilli, diced
1 tsp diced garlic
1 tsp sliced lemongrass
2 lemon leaves, finely sliced

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Preparation

To make the dipping sauce, mix and combine ingredients well.

In a saucepan, add 2 cups of water, lemongrass, lemon leaves, chilli and ginger.

Bring to the boil, then add snails. Cook, covered, for 5 minutes.

Transfer to a bowl and serve with the dipping sauce.

If you enjoyed this Ninh Binh snails cooked in lemongrass and chilli recipe (oc luoc xa) then browse more Vietnamese recipes, side dish recipes, seafood recipes, luke nguyen’s memories of vietnam recipes, easy recipes, lactose-free recipes and our most popular hainanese chicken rice recipe.

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Comments (2)

06 Apr 2011 08:00 AEST

Normie

This recipe reminds me of my childhood in the Philippines, where my grandma had taught us how to farm them. I had tried this recipe and it's definitely a cracker. Luv it and will keep using this recipe.

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27 Jan 2011 12:49 AEST

LINH

I've always associated "snails" with the garden snails only and this has put me off trying restaurants that serve these dishes. But I didn't realise I grew up eating it lol..It's only on rare occasions that I get to eat "Oc" (which I grew up thinking meant sea-shells) and I love it! Would love to try this recipe; it would be a step-up from the way I usually eat it (cooked then dipped in salt and pepper). The funnest part is getting it out of the shell lol!

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