Vietnamese

Ốc Hương Rang Muối (Salt-toasted Sea Snails)

Name: Ốc Hương Rang Muối (Salt-toasted Sea Snails)
Total time: 45 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1 lb sweet snails (Ốc Hương), or substitute with whelks/periwinkles; 2 tbsp coarse sea salt; 1 tbsp sugar; 2 tsp chili flakes or minced fresh Thai chilies; 1 tsp MSG or mushroom seasoning (optional); 1 tbsp minced garlic; 1 tbsp cooking oil; Vietnamese coriander (rau răm) for serving

Sweet snails toasted with a chili-salt mixture.

45 minutes

Serves 4

Appetizer

No common allergens detected

Based on this recipe's ingredient list. Always verify with your own brands and labels.

Instructions

6 steps

1
Purge Snails: Soak the snails in water with a few sliced fresh chilies or a metal spoon for 30 minutes to make them spit out sand. Scrub the shells vigorously and rinse multiple times until the water runs clear.

2
Parboil: Briefly boil the snails for 2-3 minutes, then drain. This ensures they are cooked and makes the meat easier to extract later.
3
Prepare Salt Mixture: In a small mortar, pound together the coarse salt, sugar, chili flakes, and MSG until roughly combined.
4
Toast Salt: Heat a dry wok over medium heat. Toast the salt mixture for a minute until fragrant and slightly dried out. Remove from the wok.
5
Stir-fry: Add oil to the wok and fry the minced garlic until golden. Add the snails and toss well.
6
Coat and Serve: Sprinkle the toasted chili-salt mixture over the snails. Toss continuously over medium heat for 3-5 minutes until the salt sticks completely to the shells and becomes dry. Serve hot with toothpicks to extract the meat, and fresh Vietnamese coriander on the side.

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