Top 11 Simple and Delicious Snail Dishes

Stir-fried Rice Snails with Lemongrass and Chili is a popular snack from Hue, known for its savory and spicy flavor that makes it a favorite of many. The tender snail meat, the heat from chili and ginger, and the refreshing lemongrass create an unforgettable dish that is hard to resist. Once you start, you won't want to stop, picking one snail after another.

Ingredients:

• 2 kg rice snails
• 4 stalks of lemongrass
• 1 garlic bulb
• 2 chilies
• 2 shallots
• 1/2 ginger root
• 5 kaffir lime leaves
• Some Vietnamese coriander leaves
• 1 tbsp chili oil
• 1 tbsp tamarind extract
• 3 tbsp fish sauce
• 2 tbsp cooking oil
• Seasoning: sugar, salt, MSG, and seasoning powder to taste

Instructions:

• Soak the snails in clean water for 2 hours, then scrub off any dirt and sand from the shells.
• Chop the garlic, chilies, shallots, and ginger finely. Crush the lemongrass stalks and keep the leaves aside for steaming the snails. Wash and chop the kaffir lime leaves and Vietnamese coriander.
• Place the snails in a pot with the lemongrass leaves, sliced ginger, 1 tsp of salt, and add 1 liter of water. Cover the pot and steam the snails for 10-15 minutes until they open and are fully cooked. Once done, rinse the snails with water to remove any remaining dirt.
• Heat 2 tbsp of cooking oil in a pan, then sauté the garlic, shallots, ginger, chili, and chopped lemongrass until fragrant. Add 300ml of water, season with 3 tbsp sugar, 1 tbsp chili oil, 3 tbsp fish sauce, 1/2 tbsp seasoning powder, and 1 tbsp tamarind extract. Stir until the mixture boils and the water evaporates within 5 minutes.
• Add the snails into the pan and stir-fry for 7-10 minutes for the snails to absorb the flavors. Turn off the heat and add sliced chili, lime leaves, coriander, and 1 tsp of MSG. Stir well for 2 minutes to finish.

Stir-fried Sea Snails with Butter may seem like a simple stir-fry, but it’s irresistibly delicious thanks to the chewy, sweet snail meat that soaks up the flavors. The stir-fry sauce is rich with the buttery flavor, the spicy kick of chili, making it a perfect dish to enjoy during weekends with the family.

Ingredients:

• 500g sea snails
• Vegetable butter, chili powder, sugar, seasoning powder, salt, pepper, Vietnamese coriander, garlic

Instructions:

• Before cooking, soak the snails in rice water or salty water with a few chili slices to help them expel dirt and sand. Rinse them several times with clean water, then place them in a pot to boil until just cooked. Be careful not to add too much water, as the snails will release some liquid. Once done, drain the snails. Wash and chop the Vietnamese coriander, peel and mince the garlic.
• Heat some oil in a pan, sauté the garlic and chili powder until fragrant (adjust the chili amount based on your spice preference), then add the snails and stir-fry.
• Add vegetable butter to the pan and continue stirring. Season with seasoning powder, sugar, and salt to taste. Mix well and turn off the heat. Add the chopped Vietnamese coriander and stir to combine.

Stir-fried Snails with Coconut (also known as coconut stir-fried snails) is a flavorful, easy-to-make snack using snails, perfect for preparing at home. The dish is rich with the creamy taste of butter and coconut milk, enhanced by the fragrant aroma of lemongrass and Vietnamese coriander. It's absolutely irresistible, especially when paired with salt or fish sauce for dipping.

Ingredients:

• 1 kg of snails
• 1/2 cup of white rice wine
• 300 ml of coconut milk
• 5 stalks of lemongrass
• 20g of Vietnamese coriander
• 3 garlic cloves
• 1 tbsp of salt
• 1/2 tsp of sugar

Instructions:

• Soak the snails in rice water (or cold water with a little salt and chili) for 3 hours, then rinse them clean and drain. Cut off the tail end of each snail to expose the meat, making it easier to eat. For the other ingredients, clean and chop the lemongrass, crush two stalks and mince the rest. Wash and finely chop the Vietnamese coriander. Peel and mince the garlic.
• Before cooking, toss the snails in half a cup of white rice wine to remove any fishy odor and give them a subtle rice wine fragrance.
• Heat 2 tbsp of oil in a pan. When the oil is hot, add the garlic, crushed lemongrass, Vietnamese coriander, and snails, stir-fry on high heat. Once the snails release liquid, discard the excess, then add half of the coconut milk and stir-fry further.
• Season with salt and sugar to taste. Let it boil for about 3 minutes, then add the remaining coconut milk. Let it cook for another minute on high heat, then turn off the stove.

Clams are rich in protein and calcium, while water spinach is a fiber-packed vegetable. Although this combination is not new, it remains a crowd favorite due to its incredibly delicious taste. When preparing the dish, be sure to clean the clams thoroughly to ensure food safety.

Ingredients:

• 1 kg of clams
• 500g of water spinach
• 3 tsp of minced garlic
• 1 tbsp of oyster sauce
• 2 tbsp of vegetable oil
• Some rice water
• Basic seasonings

Instructions:

• Soak the clams in rice water for 1 hour, then rinse them multiple times to remove sand. Bring a pot of water to a boil, add the clams, and stir for about 2 minutes until the shells open, then remove the clams and separate the meat.
• Pick the water spinach leaves and discard any tough stems. Rinse thoroughly and cut into short pieces. Blanch the spinach in boiling water with 1/2 tbsp of salt for about 1 minute, then transfer to a bowl of ice water for 5 minutes, then drain.
• Heat 2 tbsp of vegetable oil in a pan. Once the oil is hot, add the minced garlic and sauté until fragrant. Add the pre-cooked clams and stir-fry over high heat for about 2 minutes. Season with 1/2 tbsp of seasoning powder, 1/3 tbsp of MSG, and 1 tbsp of oyster sauce. Stir-fry for 3 minutes, then add the blanched water spinach, stir-fry for another minute, and adjust the seasoning to taste before turning off the heat.

Grilled Apple Snails with Green Pepper (also known as grilled snails with green pepper) is a highly appetizing dish, perfect for barbecue parties. The process is simple, and the result is a flavorful snack with the spicy, aromatic taste of grilled snails, complemented by a sweet-salty marinade sauce. For the best grilled snails, make sure to pick medium-sized apple snails.

Ingredients:

• 1 kg of medium-sized apple snails
• 50g of green pepper
• 1 piece of ginger
• 1 chili pepper
• 1 bulb of garlic
• 50g of shallots
• 2 tbsp of chili sauce
• 2 tbsp of fish sauce
• Some sugar/MSG

Instructions:

• Clean the snails and place them in a large bowl with some chili and sliced ginger. Let them soak overnight or for at least 2 hours to remove the slime and impurities. Rinse them thoroughly afterward. Then, boil the snails in a pot of water with some chili for about 10 minutes. After boiling, drain the snails and set aside. Once cooled, remove the snail shells and cut off the tails to prevent them from bursting during grilling.
• Peel and finely chop the shallots, garlic, and ginger. Separate the green pepper from the stems and crush a small amount, keeping the rest intact.
• In a large bowl, mix the chopped shallots, garlic, ginger, and crushed green pepper with 2 tbsp of chili sauce, 2 tbsp of sugar, 2 tbsp of fish sauce, 1 tsp of MSG, and 10ml of water. Stir well to combine.
• Prepare a charcoal grill, placing the grill surface high above the coals. Place the prepped snails onto the grill and cook for about 5 minutes or until hot steam starts rising. Spoon the prepared sauce onto each snail and continue grilling until the sauce bubbles and thickens, releasing the fragrant aroma of green pepper. The snails are done when the sauce has caramelized and the snails are cooked through.

This delicious dish requires some effort and time, but the result is worth it. Once the snails are cooked, place them on a plate, sprinkle with thinly sliced ginger, carve a chili pepper into a flower shape for decoration. The Steamed Snails Stuffed with Ginger Leaves are best enjoyed hot for the fullest flavor.

Ingredients:

• 1 kg of stuffed snails or large coconut snails
• 100g of minced pork
• 100g of pork shoulder (choose fatty cuts for richness, or substitute with lard for extra flavor)
• 20-30 young ginger leaves
• 1 large ginger root
• 5-6 dried shiitake mushrooms
• 5 wood ear mushrooms
• 2 scallions
• 10 kaffir lime leaves
• Other spices: garlic, chili, sugar, lime or kumquat, lemongrass, salt, pepper, etc.

Instructions:

• Clean the snails thoroughly, soak them in rice water and add some chili to help them expel impurities and slime. Soak them for several hours or overnight, ensuring the container is covered to prevent the snails from escaping. Soak the wood ear mushrooms and shiitake mushrooms, discard the stems, and chop them finely. Rinse the snails twice in clean water to remove any remaining rice water. Prepare a steaming pot, place the snails inside, and scatter some kaffir lime leaves, a bruised stalk of lemongrass, and a piece of ginger for added fragrance during steaming.
• Steam the snails for 10 minutes once the water starts boiling. Remove from the heat and let them cool. Carefully remove the snail meat, discarding the digestive tract, internal waste, and shells. Soak the meat in water with a bit of vinegar or lime and a teaspoon of salt to whiten it and remove any remaining slime. Afterward, rinse the snail meat three more times in fresh water, then drain and dice it. Mince the pork shoulder and finely chop the scallions. Peel and slice half of the ginger into julienne strips, and grate the other half to extract the juice. Slice the kaffir lime leaves and wash the fresh ginger leaves. Mince the garlic and chili peppers separately.
• In a large mixing bowl, combine the snail meat, minced pork, shiitake mushrooms, wood ear mushrooms, two tablespoons of ginger juice, ½ teaspoon of pepper, 1 teaspoon of seasoning powder, and the chopped scallions. Mix everything well and let it marinate for 10-15 minutes for the flavors to blend.
• Take the empty snail shells, lightly brush the rim with oil, and place a ginger leaf inside each shell. Carefully stuff the prepared filling into each snail shell, packing it tightly to prevent it from spilling out during steaming. After stuffing all the snails, place them into a steaming pot, adding more ginger, kaffir lime leaves, and lemongrass on top for fragrance. Steam for about 15 minutes until fully cooked.

Grilled Starfruit Snails with Chili Salt offer a combination of salty and spicy flavors from the chili salt, and when grilled just right, the snails become crispy, sweet, and incredibly delicious. As the snails cook over the glowing charcoal, their savory aroma mixes with the sizzling sound as the snail juice drips onto the hot coals, building excitement and anticipation. This is a flavorful dish that you can easily prepare at home.

Ingredients:

• Starfruit snails
• Seasonings: salt, chili, monosodium glutamate

Instructions:

• After boiling the snails, slice the snail meat thinly.
• Crush salt with fresh chili peppers, adding a little monosodium glutamate to balance the saltiness.
• Marinate the snail meat with the chili salt mixture and let it sit for a while for the flavors to blend.
• Re-stuff the marinated snail meat back into the shells and grill over hot charcoal. When the snail meat firms up and the spicy aroma fills the air, your delicious dish is ready to enjoy.

While dishes like stir-fried snails and lemongrass snails are quite familiar, snail porridge is a less common but equally delicious choice. In fact, snail porridge is simple to make, light, and refreshing—perfect for a warm summer day.

Ingredients:

• 100g of high-quality white rice
• 2500g of water
• 500g of snail meat
• 50g of shelled peanuts
• 50g of diced asparagus
• 2 dried chrysanthemum flowers
• Seasonings: 2g salt, 3g monosodium glutamate, 0.5g ground pepper, 5g vegetable oil, 2g chopped scallions, 1g minced ginger, 10g rice flour

Instructions:

• Wash the rice, soak it in water for about an hour, and clean the snail meat, chopping it into small pieces.
• In a pot, bring the water to a boil, then add the rice, snail meat, and the rest of the ingredients. Lower the heat and cook for 2 more hours. Season the porridge with salt, monosodium glutamate, and rice flour, then transfer to a large bowl. Garnish with chopped scallions and ginger, and serve hot.

Start by purchasing aromatic snails (the flower variety gives a firmer texture). Clean them by soaking in rice wash water. You’ll also need other ingredients like tamarind, salt, sugar, and lime leaves. The stir-fried aromatic snails with tamarind can be served with fish sauce or salt and pepper. When selecting snails, ensure they’re fresh and alive. Besides stir-fried with tamarind, you can also try stir-frying the snails with garlic or pairing them with water spinach for another delicious variation.

Ingredients:

• 400g aromatic snails
• 2 chili peppers
• 500ml rice wash water
• 10g Vietnamese coriander
• 7 tablespoons tamarind juice

Instructions:

• Soak the snails in rice wash water with a few slices of chili for 1-2 hours. After soaking, rinse them thoroughly with clean water.
• Boil water and add the snails, cooking briefly with 1/4 teaspoon of salt for about 5 minutes. Drain and set aside.
• In a pan, heat oil and sauté chopped shallots and garlic. Then add 7 tablespoons of tamarind juice, 1/2 teaspoon of salt, and 4 tablespoons of sugar. Stir well until the tamarind sauce starts boiling. Add the snails, stir-frying well and adding a few chili slices. Continue stir-frying and finish by adding Vietnamese coriander before turning off the heat.

A tasty and easy-to-make dish that anyone can prepare at home is salt and chili stir-fried aromatic snails. The fresh snails pair perfectly with the salty seasoning and spicy chili, making it incredibly delicious. This simple yet captivating dish is a must-have at any social gathering. The distinct aroma of shrimp salt works wonders with seafood, bringing out the natural fresh flavors, especially with snails.

Ingredients:

• 400g aromatic snails
• 4 small chili peppers
• 2 tablespoons chili powder
• 3 tablespoons MSG (monosodium glutamate)
• 2 tablespoons seasoning powder
• 1 tablespoon sugar
• 2 liters of water

Instructions:

• Clean the snails thoroughly with water. Soak the snails in cold water with 4 chopped chili peppers for 2-3 hours to remove dirt and let the snails expel sand. Afterward, rinse them with cold water and drain.
• In a pot, add 1.5 liters of water, 1 tablespoon of seasoning powder, and 1 tablespoon of sugar. Bring to a boil. Once the water is boiling, add the cleaned snails and cook them on high heat for 2-3 minutes. Once done, remove the snails and set them aside.
• In a pan, mix 1 tablespoon of roasted salt, 2 tablespoons of chili powder, 1 tablespoon of seasoning powder, 3 tablespoons of MSG, and 100ml of water. Cook over medium heat to dissolve the spices.
• Once the chili-salt mixture starts boiling, add the snails and stir well to coat them evenly with the seasoning. Continue stir-frying until the mixture becomes thicker and slightly dry, sticking to the snails. Lower the heat to the lowest setting and continue stirring to coat the snails with the flavorful chili-salt mixture.

Stir-fried Fat Snails with Garlic is a delicious snack with a perfect balance of savory, sweet, and aromatic garlic flavor. The firm texture of the snails combined with garlic and a touch of sweetness has made this dish a favorite for many. Fat snails are readily available at local markets, and garlic is easy to find as well. This is a simple yet flavorful dish you can easily prepare at home.

Ingredients:

• 500g fat snails
• 1 bulb of garlic
• 1 chili pepper
• 20g unsalted butter
• 2 bird's eye chilies
• 15g ginger

Instructions:

• Peel and finely chop the garlic. Heat a pan over low heat and add about 4 tablespoons of oil. Once the oil is hot, add the garlic and fry for about 1 minute, stirring until the garlic turns golden. Remove the garlic from the pan and set aside, keeping the oil separate for later use.
• Clean the chili and ginger, then crush them. Wash the snails and soak them in cold water with the crushed chili for 30 minutes to 1 hour to allow the snails to expel sand. After soaking, rinse the snails thoroughly and drain. In a pot, add 1 liter of water, bring it to a boil, and add the crushed ginger. Blanch the snails for 2 minutes in the boiling water, then remove and clean them.
• Heat a pan over medium heat and melt 20g of butter. Add 2 tablespoons of fish sauce and 3 tablespoons of sugar. Stir until the sugar dissolves, then simmer until the sauce thickens slightly. Add the snails and stir-fry them on high heat, then add the previously fried garlic. Stir well for about 2 minutes, allowing the snails to absorb the flavor and garlic aroma, then turn off the heat.