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

Ingredients

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

Dipping sauce

• 2 tbsp fish sauce
• 2 tbsp sugar
• 1 tbsp vinegar
• 100 ml (½ cup) water
• 1 chilli, diced
• 1 tsp diced garlic
• 1 tsp sliced lemongrass
• 2 young lemon leaves, finely sliced

Instructions

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

Place 500 ml  (2 cups) water, the lemongrass, lemon leaves, chilli and ginger in a saucepan and bring to the boil. Add the snails, then cook, covered for 5 minutes. 

Transfer to a bowl and serve with the dipping sauce.

Note:

Washing the sea snails in salty water three times before cooking removes any slime and grit. You should also discard any snails that float to the top when placed in a bowl of water as this is a sure sign that they are no longer alive.