Snails cooked in ginger, lemongrass and chili

Cooking time: 10 min. / 5 min.Difficulty: easy


Once in a fisherman village, Nam `O in Vietnam, I was offered a seat by a table with a plastic bag full of snails, got a few thorns to get them out of their shells ..... and like this I was introduced to one of the most frequent seafood street food in Vietnam. It doesn't have to be seafood actually as you can use fresh water snails too.


Rinse snails 3 times in salty water.

Pour water in a pot, to reach about 1/3 of snail level (without the snails yet). Get to boil. Add ginger, lemon grass and chili, slightly ground in mortar. Add chafed lemon leaves and snails. Cover and cook 5 minutes.

Mix all ingredients for dip. 

When the snails are ready, serve warm. Take them out of their shells by a toothpick and dip.


To buy a fish sauce USUK, Europe, To buy a lemon grass USUK, Europe


For 4 portions:

For dip:

  • 2 tbs lime juice
  • 2 ½ tbs fish sauce
  • 2 tbs sugar
  • ½ cup water
  • red chilli pepper without seeds, fine chopped 
  • 1 small garlic clove, fine chopped 
  • 2 fresh lemon or kaffir leaves, fine chopped
  • 1 tsp lemon grass, fine chopped