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 steamed, boiled, banana flower soup, or stir-fried with lemongrass and chili peppers.
Despite their nutritional benefits, snails may raise concerns regarding hygiene as they are often sourced from canals and ditches, which can be muddy and unsanitary. Therefore, it is crucial to soak snails before cooking to ensure they expel any dirt or impurities.
A Tip to Remember: Soak Snails with Eggs
Soaking Snails with Eggs
One effective method to quickly and efficiently remove the slime from snails is to soak them in eggs. This simple technique involves the following steps:
Step 1: Place about 2 eggs in a basin and add water until the snails are submerged.
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 method of preparation among Vietnamese is boiling. To create a mouthwatering boiled snail dish, line the bottom of a pot with slightly crushed lemon leaves, ginger, and lemongrass; then, place the cleaned snails on top. Add a touch of fermented rice water and filtered water, and boil it all together. The aromatic lemon leaves, ginger, and lemongrass effectively eliminate any fishy smell, 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 boils vigorously.
The Secret to Tasty Snails: Crack an Egg into the Soaking Basin
Creating the Perfect Dipping Sauce:
There are two methods to create a thick and savory dipping sauce for your snails. The first method involves cooking the fish sauce and sugar until it thickens slightly. Allow it to cool, and then add finely chopped lemon leaves, sliced lemongrass, and kumquat juice. This method produces a dipping sauce that can be stored for a longer period. The second method involves pounding ginger, garlic, chili, and sugar in a mortar and pestle until you achieve a smooth, fragrant paste. Gradually add fish sauce and kumquat juice, followed by sliced lemongrass and finely chopped lemon leaves. For a vibrant orange hue, add a touch 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 flavorful dipping sauce. 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 buying 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 muddy 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 the preferences of your region. 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 snail meat.
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