Snails are a delicacy, packed with essential nutrients, low in fat, and rich in protein, vitamins, and minerals. They are commonly prepared in various dishes such as steaming, boiling, banana flower soup, or stir-frying with lemongrass and chili peppers.
Despite their nutritional benefits, snails can raise concerns regarding hygiene as they are often sourced from canals and ditches, which may be contaminated with dirt and pollutants. Thus, it is crucial to soak snails before cooking to eliminate any impurities.
A Clever Trick: Soak Snails with Eggs
The Egg Soaking Method
One effective way to quickly and efficiently remove the slime from snails is by soaking them in eggs. This method is simple and yields excellent results. Here’s how you do it:
Step 1: Place about 2 eggs in a basin and add enough water to submerge the snails.
Step 2: Stir the mixture thoroughly.
Step 3: Soak the snails for approximately 3 to 4 hours.
Step 4: Remove the snails from the basin and rinse them with clean water.
How to Boil Snails Deliciously
While there are numerous delicious snail dishes, the most popular and beloved preparation among Vietnamese is boiled snails. To create this mouthwatering delicacy, line the bottom of a pot with slightly crushed lemon leaves, ginger, and lemongrass. Then, place the cleaned snails on top, adding a touch of fermented rice water and filtered water. The aromatic lemon leaves, ginger, and lemongrass effectively eliminate any fishy odor, resulting in a fragrant and delectable dish.
Boil the snails for about 2 to 3 minutes, just until their shells start to loosen. Overcooking can cause the snail meat to shrink and become tough. Remember not to lift the lid or stir the snails before the water reaches a rolling boil.
The Secret to a Tasty Dip
Creating the Perfect Dipping Sauce:
There are two methods to create a flavorful and slightly thickened dipping sauce for your snails. The first method involves cooking the fish sauce with sugar until it thickens slightly. Allow it to cool, and then add finely chopped lemon leaves, sliced lemongrass, and citrus juice. This sauce can be stored for a longer period. The second method involves pounding ginger, garlic, and chili into a smooth paste, gradually adding fish sauce and citrus juice, and then including sliced lemongrass and finely chopped lemon leaves. For a vibrant orange hue, add a dash of chili sauce.
After mixing the sauce, let it sit for 30 minutes to allow the ingredients to release their essential oils, resulting in a fragrant and tasty dip. In Hai Phong, it is customary to add finely chopped coriander to enhance the flavor.
Note:
According to traditional wisdom, it is best to avoid purchasing snails at the beginning or end of the lunar month, as this is their breeding period, and they tend to be leaner. Snails are at their tastiest during the autumn season.
There are several traditional methods to clean and remove the earthy smell from snails, such as soaking them in rice water, adding fresh chili slices, using a metal basin, or incorporating a touch of vinegar.
Adjust the dipping sauce to suit regional preferences. When boiling snails, be vigilant and remove them from the heat as soon as their shells start to loosen. Overcooking will result in tough and chewy meat.
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