Ốc Hương
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.
🧂 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 Salt-pepper-lime dip(See notes for preparation.)
👨🍳 Instructions
- 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
💡 Pro Tips
- ✓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.
✨ Twist Ideas
Inspiration for your own version of this recipe
- 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.