Vietnamese Escargot. How to Make Traditional Vietnamese Snails.
Recipe type: Snails / Escargot
Vietnamese Escargot - Vietnamese Snails. The influence of the French occupation of Vietnam is evident in the Vietnamese cuisine. Despite this, the way in which the Vietnamese prepare snails / escargot is distinctly different from the French. This step-by-step demonstration will show show you exactly how to produce this spectacular dish.
- 24 Burgundy Snails
- 225g Extra lean pork, finely minced
- 3 Lemon grass stalks, outer leaves in strips, insides finely minced
- 4 Tbs Garlic chives, finely chopped
- 25g Ginger, finely chopped
- 1 Birds Eye chilli, de-seeded and finely chopped
- 10ml Roasted sesame oil
- Salt and pepper to season
- To start, you will need very lean, finely minced pork. Rinse the snails thoroughly, then chop them finely.
- Mince the garlic chives, the ginger, the chilli, and the inner stalks of the lemon grass.
- Take the outer leaves of the lemongrass and shred these lengthways.
- In addition measure out sesame oil.
- Place everything, except the shredded lemongrass, in a large mixing bowl. Season with salt and pepper, then mix until totally combined.
- Working with one snail shell at a time, bend a piece of the shredded lemongrass double and press it into the shell as far as it will go. Using your fingers, press some of the filling into the shell until the shell is full. Repeat this until all of the shells have been filled.
- Transfer the shells to your steamer, leaning them against one another to keep them as upright as possible.
- Put the lid on the steamer and steam over rapidly boiling water for 10 minutes.
- Remove the steamer from the heat, transfer the snails to platters and serve immediately with light soy sauce spiked with a little finely chopped chilli.