Quick Ốc Gừng Sả (a.ka. Vietnamese Escargot with Ginger & Lemongrass)

I feel like escargot gets a bad wrap because it also translates to “snails” in cooking. I personally don’t cook it too often but John likes it so I’ll make it once in awhile. Of course, old school Vietnamese style that is.

So Ốc Gừng Sả a.ka. Vietnamese Escargot with Ginger & Lemongrass is also a popular street food in Vietnam. There are stalls among stalls of these bad boys and they can be steamed or bathed in so many sauces. The snails themselves are endless in variety. Ranging from teeny-tiny to massive chods of Snails.

You can some time by buying pre-cooked frozen whelks or fresh snails (you will have to soak these to remove the yuckies). I googled it and whelks is just a generic term for seas snail. Fun Fact. I’m like a snapple huh? LOL. Anyways I like choosing the small-medium size for this because 1) the small ones are tooo much work and 2) the big ones are too much work. So I prefer the in-between.

Here are some examples that I got from the Asian Market. If using pre-cooked frozen snails, you can skip the soaking part.

So how do you eat them?

  1. Take off the cap/lid of the snail
  2. Using a toothpick, pull out the snail
  3. Cut off the back of the snail with all the snails yuckies (you’re basically eating the tiny head)
  4. Dip it in the ginger sauce and eat it

It’s a bit of work for a meat, but still a classic dish to try!

As always, video and recipe below!

Quick Ốc Gừng Sả (a.ka. Vietnamese Escargot with Ginger & Lemongrass)
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Quick Ốc Gừng Sả (a.ka. Vietnamese Escargot with Ginger & Lemongrass)

Recipe by Jen H. DaoCourse: Recipes
Servings

2

servings
Prep time

10

minutes
Cooking time

10

minutes

Ingredients

  • 2 lbs frozen cooked whelk/sea snails

  • – OR – 3 lbs fresh snails (small sized)

  • 5-6 stalks of lemongrass (cut in half & slightly bruised)

  • 2 in knob ginger (sliced)

  • 2-3 birdseye chilies

  • 5-6 c water

  • Ginger Dipping Sauce

  • 1 in ginger

  • 1 tbsp sugar

  • 1 red chili

  • 1 tbsp lime juice

  • 1 1/2 tbsp fish sauce

Directions

  • If using fresh snails, cover with water and 1 tbsp salt to let them split out the yuckies. Repeat 3-4 times. If using frozen snails, skip this part.
  • Add water to the pot and bring to a boil. Add lemongrass, ginger and chilis and bring to a boil.
  • Add snails and lower the heat to med/low and cook with lid on for about 8-10 mins.
  • For dipping sauce: combine ginger, chili and sugar in a mortar. Add fish sauce and lime juice (more/less to taste).

Recipe Video

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