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Ốc Hương

Name: Ốc Hương
Prep time: PT25 minutes
Cook time: PT10-12 minutes
Total time: PT35-37 minutes
Yield: 4
Cuisine: Vietnam
Ingredients: 500 g Spotted Babylon Snails (Ốc Hương) (Ensure they are fresh and alive. If using pre-shelled, adjust cooking time.); 3 stalks Lemongrass (Trim tough outer layers, discard the top green part, and finely mince the tender lower white and pale green parts.); 2-4 Bird's eye chilies (Adjust to your spice preference. Finely mince. Remove seeds for less heat.); 4 cloves Garlic (Minced.); 2 tablespoons Cooking oil (Neutral oil like vegetable or canola.); 1-2 tablespoons Fish sauce (To taste. Use a good quality Vietnamese fish sauce.); 1 teaspoon Sugar (Optional, to balance the flavors.); for serving undefined Salt-pepper-lime dip (See notes for preparation.)

Spotted Babylon Snails with Lemongrass and Chili

A popular Vietnamese street food, Ốc Hương features tender, stir-fried spotted babylon snails (oc huong) infused with the aromatic flavors of lemongrass, garlic, and a hint of chili. Best enjoyed hot with a zesty salt-pepper-lime dipping sauce.

準備時間25 minutes

調理時間10-12 minutes

合計時間35-37 minutes

分量4

難易度Easy

2件の編集· Feb 8

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🧂 材料

500 g Spotted Babylon Snails (Ốc Hương)(Ensure they are fresh and alive. If using pre-shelled, adjust cooking time.)
3 stalks Lemongrass(Trim tough outer layers, discard the top green part, and finely mince the tender lower white and pale green parts.)
2-4 Bird's eye chilies(Adjust to your spice preference. Finely mince. Remove seeds for less heat.)
4 cloves Garlic(Minced.)
2 tablespoons Cooking oil(Neutral oil like vegetable or canola.)
1-2 tablespoons Fish sauce(To taste. Use a good quality Vietnamese fish sauce.)
1 teaspoon Sugar(Optional, to balance the flavors.)
for serving Salt-pepper-lime dip(See notes for preparation.)

👨‍🍳 作り方

1
Prepare the snails: Scrub the snails under cold running water to remove any dirt or sand. Soak them in a bowl of salted water for at least 15-20 minutes (or longer, up to an hour, changing the water if it becomes cloudy) to help them purge any grit. Rinse thoroughly again.
⏱️ 20 minutes
2
Prepare aromatics: Finely mince the tender white and pale green parts of the lemongrass stalks. Mince the garlic cloves and bird's eye chilies. If using, add a teaspoon of sugar to the fish sauce.
⏱️ 5 minutes
3
Stir-fry aromatics: Heat the cooking oil in a wok or large skillet over medium-high heat until shimmering. Add the minced lemongrass and stir-fry for about 30 seconds until fragrant. Add the minced garlic and chilies and stir-fry for another 30 seconds until the garlic is golden and aromatic, being careful not to burn it.
⏱️ 1 minute
4
Cook the snails: Add the cleaned snails to the wok. Increase the heat to high. Stir-fry vigorously for 5-7 minutes, tossing constantly, until the snails are cooked through and have opened slightly. They should be firm to the touch.
⏱️ 5-7 minutes
5
Season and finish: Pour in the fish sauce (and sugar, if using). Continue to stir-fry for another 1-2 minutes, coating the snails evenly, until the sauce has slightly thickened and glazed the snails. Taste and adjust seasoning if needed.
⏱️ 1-2 minutes
6
Serve immediately: Transfer the hot Ốc Hương to a serving platter. Serve piping hot with the salt-pepper-lime dip on the side.
⏱️ 1 minute

調理履歴を記録する

💡 プロのコツ

✓This dish is a very popular street food and appetizer in Vietnam.
✓Provide small toothpicks or skewers for diners to easily extract the snail meat from the shells.
✓Using the freshest possible snails is crucial for the best flavor and texture.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Grilled: Skewered snails can be grilled over charcoal for a smoky flavor.
With Tamarind: Add a tablespoon of tamarind paste to the sauce for a tangy twist.
Spicy Butter Garlic: Stir-fry with butter, garlic, and a touch of chili flakes.