📝 About This Recipe
Transport yourself to the bustling night markets of Vietnam with this iconic 'mồi' (drinking snack) that perfectly balances heat, aromatics, and crunch. This dish features succulent snails tossed in a fragrant, golden-hued infusion of lemongrass, spicy bird's eye chilies, and savory fish sauce. It is a sensory masterpiece that celebrates the quintessential Vietnamese 'Xào' technique, delivering a punchy flavor profile that is both rustic and sophisticated.
🥗 Ingredients
The Main Proteins
- 2 lbs River Snails (Ốc bươu or Ốc vặn) (fresh, thoroughly cleaned and scrubbed)
- 1 bowl Rice water or water with chili (for soaking/purging the snails)
The Aromatics
- 5-6 pieces Lemongrass stalks (3 finely minced, 2 cut into 2-inch batons and bruised)
- 3-5 pieces Bird's eye chilies (finely chopped; adjust to your heat preference)
- 4 cloves Garlic (minced)
- 2 pieces Shallots (minced)
- 1 inch knob Ginger (sliced into thin matchsticks)
- 6-8 leaves Kaffir lime leaves (thinly slivered)
The Stir-Fry Sauce & Seasoning
- 2 tablespoons Fish sauce (Nước mắm) (high quality)
- 1 tablespoon Granulated sugar
- 1 tablespoon Oyster sauce
- 2 tablespoons Annatto oil (Dầu màu điều) (for a vibrant orange-red color)
- 1/2 teaspoon Turmeric powder (for depth of color)
- 1/2 teaspoon Chicken bouillon powder
Garnish & Finishing
- 1/2 cup Vietnamese Coriander (Rau răm) (roughly chopped)
- 1 teaspoon Toasted sesame seeds (optional)
👨🍳 Instructions
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1
Place the snails in a large bowl of rice water with 2 chopped chilies. Let them soak for at least 1-2 hours to allow them to spit out sand and impurities. Rinse several times until the water runs clear.
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2
Using a pair of heavy-duty kitchen shears or a small hammer, carefully snip or crack the very tip of the snail shells. This allows the sauce to penetrate the meat and makes them easier to suck out later.
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3
Bring a pot of water to a boil with the bruised lemongrass batons and half of the ginger. Blanch the snails for 2-3 minutes, then drain immediately. This removes any 'muddy' scent.
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4
In a small bowl, whisk together the fish sauce, sugar, oyster sauce, turmeric powder, and chicken bouillon until the sugar is mostly dissolved.
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5
Heat a large wok or skillet over medium-high heat and add the annatto oil.
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6
Add the minced lemongrass, garlic, shallots, and the remaining ginger to the wok. Stir-fry for 1-2 minutes until the aromatics are golden and incredibly fragrant.
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7
Add the chopped bird's eye chilies to the wok, tossing quickly to release their heat into the oil.
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8
Turn the heat up to high and add the blanched snails. Toss vigorously for 2 minutes to coat every shell in the aromatic oil.
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9
Pour the prepared sauce mixture over the snails. Continue to stir-fry for another 3-5 minutes, allowing the sauce to thicken and glaze the shells.
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10
Add half of the slivered kaffir lime leaves and toss for 30 seconds. The heat will release the citrus oils without making them bitter.
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11
Taste a bit of the sauce; it should be a bold balance of salty, sweet, and spicy. Adjust with a pinch more sugar or fish sauce if needed.
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12
Turn off the heat and fold in the fresh Vietnamese coriander (rau răm) and the remaining kaffir lime leaves.
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13
Transfer to a large platter, sprinkle with toasted sesame seeds, and serve immediately while steaming hot.
💡 Chef's Tips
Always use fresh snails if possible; if using frozen, thaw completely and rinse with vinegar to remove slime. Don't skip the annatto oil; it provides the signature vibrant orange color that makes the dish look professional. If you find it difficult to suck the snails out, use a safety pin or a small toothpick to gently pull the meat out. Be careful not to overcook the snails, as they can become rubbery; high heat and quick tossing are key. For an extra layer of flavor, you can add a splash of coconut water during the stir-fry process for a subtle sweetness.
🍽️ Serving Suggestions
Serve with a side of 'Muối Tiêu Chanh' (salt, pepper, and lime juice dipping sauce). Pair with a cold, crisp Vietnamese lager or a light pilsner to cut through the spice. Enjoy with a side of crusty Vietnamese baguette (Bánh mì) to mop up the extra lemongrass sauce. Serve alongside other 'Ốc' dishes like steamed clams with ginger for a complete seafood feast. Include a plate of extra fresh herbs like mint and perilla leaves for refreshing bites between the spicy snails.