Oc Buou Luoc Xa voi Mam Gung (Vietnamese Apple Snails Boiled with Lemongrass with Ginger Fish Sauce)
2 lbs of oc buou (Vietnamese apple snails)
a few stalks of lemon grass, cut into 3-inch sticks and bruised to release the fragrance
For dipping: Mam Gung (Vietnamese Ginger Fish Sauce)
Rinse snails so they're clean.
Then add snails and lemongrass to a 5-quart pot and fill the water until the snails are covered. Bring water to a boil, and then turn heat down to medium low and let simmer for about 15 minutes. The snails should cook pretty quickly.
You can test for doneness by eating one and deciding whether it needs to simmer longer.
When the snails are cooked, drain into a colander.
Serve with Nuoc Mam Gung (Vietnamese Ginger Fish Sauce).
To serve the snails, it's nice to have some kind of pick and a little saucer of ginger fish sauce. If you don't have any specific picks, toothpicks or bamboo skewers work just fine.
Like my dragon fruit picks? They're a souvenir from Vietnam. The fish-shaped dipping saucer is from Target. :)
These snails are huge!
You don't want to eat that hard outer shell though. So pick it out and discard it.
Then dip the snail into the ginger fish sauce.
Like my other fruit picks? Can you guess what the green one is? :)