Top 15 Delicious and Easy-to-Make Snail Dishes at Home, Rich in Flavor

Coconut stir-fried snails are a mouth-watering dish created by blending the savory taste of snails with a mix of spices and the rich, sweet flavor of coconut milk. This dish has become a favorite for many and is frequently served in seafood restaurants due to its irresistible appeal.

Ingredients:

• 1 kg of tail-cut snails
• 1/2 coconut
• 5 stalks of lemongrass
• 1 tablespoon minced garlic
• Some cilantro, chili, and Vietnamese coriander
• 1 teaspoon salt
• 1 teaspoon seasoning powder
• 4 teaspoons sugar

Instructions:

• Step 1: After cutting the snails' tails, soak them in clean water with some chili slices. Rinse them thoroughly and let them drain.
• Step 2: Extract 700 ml of coconut milk from the grated coconut and mix it with the prepared salt, sugar, and seasoning powder.
• Step 3: Sauté garlic and lemongrass in oil until fragrant, then add the coconut milk and snails. Cook over high heat, stirring until the coconut milk boils and the snails are cooked (about 3-4 minutes).

Clams have a sweet taste with firm and chewy meat, making them perfect for a variety of dishes. A particularly popular preparation is stir-frying them with garlic and a touch of chili for an added kick.

Ingredients:

• 500 grams of clams
• 1 teaspoon minced chili
• 1 teaspoon seasoning powder
• 1 teaspoon sugar
• 2 teaspoons minced garlic
• 2 teaspoons minced lemongrass
• 2 tablespoons annatto oil

Instructions:

• Step 1: Clean the clams in salted water. Fry the garlic until fragrant, then set aside half of it. The remaining garlic will be fried until crispy, then placed aside.
• Step 2: Add oil and clams to the pan, stir-fry on high heat, and season with chili, seasoning powder, sugar, and lemongrass to taste.
• Step 3: Once cooked, place the clams on a plate, sprinkle the crispy garlic on top, and garnish with some Vietnamese coriander.

Blood cockles are a highly nutritious seafood enjoyed by many. These cockles can be used in various dishes such as tamarind blood cockles, stir-fried blood cockles with Vietnamese coriander, or steamed blood cockles. Today, I will share a recipe for salt-roasted blood cockles.

Ingredients:

• 1/2 kg of blood cockles
• 2 chilies
• Some salt, dried garlic, onions, oil, and fish sauce

Instructions:

• Step 1: Soak the blood cockles in rice water for about 3-4 hours, then rinse them thoroughly.
• Step 2: Crush the salt and chilies together, then mix them evenly with the blood cockles.
• Step 3: Fry the garlic and onions until fragrant, then add the blood cockles and stir-fry on high heat for about 3 minutes. Add a little water and fish sauce, continue stir-frying until the water evaporates and the salt-chili mix sticks to the shells.

Grilled apple snails with green pepper offer a spicy and bold flavor that gives you a unique culinary experience. The heat from the green pepper combined with the chewy and fragrant snail meat will make you crave more with every bite.

Ingredients:

• 1 kg of apple snails
• 250 grams of green pepper
• 200 grams of Vietnamese coriander
• 2 stalks of lemongrass
• 2 tablespoons of fish sauce
• Some kaffir lime leaves and salt
• 1 tablespoon of sugar
• 1 tablespoon of vinegar
• 1 tablespoon of minced garlic
• 1 teaspoon of chili
• 1/2 tablespoon of peppercorns

Instructions:

• Step 1: Soak the snails in rice water for 2-3 hours, then boil them with kaffir lime leaves and lemongrass until it starts boiling, then turn off the heat.
• Step 2: Prepare the marinade by mixing fish sauce, garlic, sugar, vinegar, pepper, and minced chili.
• Step 3: Marinate the snails with the prepared seasoning for 15-20 minutes.
• Step 4: Grill the marinated snails until they are perfectly cooked.

Stir-fried coconut snails with butter offer a spicy kick that will quickly become a popular snack at your home, adding a delicious flavor that no one can resist.

Ingredients:

• 1 kg of snails with tails removed
• 10 grams of unsalted butter
• 1 teaspoon of minced chili
• 1 teaspoon of minced garlic
• Salt, seasoning powder, and cooking oil

Instructions:

• Step 1: Clean the snails with salt water, then briefly boil them.
• Step 2: Sauté the garlic until fragrant, then add the snails and stir-fry. After 5 minutes, add the butter and continue stir-frying quickly. Add chili, garlic, salt, and seasoning powder, and stir for another 2-3 minutes before turning off the heat.

This unique and enticing dish is sure to bring a fresh flavor to your home, adding a delicious touch to your family meals and elevating the dining atmosphere.

Ingredients:

• 1 kg of snails, washed with salt water
• 1 bunch of water spinach, cleaned
• 2 chili peppers, chopped and soaked in fish sauce
• 10 grams of roasted peanuts, crushed
• Seasoning sauce, seasoning powder, monosodium glutamate
• Minced shallots and garlic

Instructions:

• Step 1: Boil water, then add the snails and cook briefly, then let them cool.
• Step 2: Separate the snail meat and marinate with seasonings for 10-15 minutes.
• Step 3: Sauté the shallots and garlic until fragrant, then add the snails and stir-fry until aromatic, then remove to a plate.
• Step 4: Sauté garlic, then stir-fry the water spinach over high heat. Once the spinach is cooked, add the snails and season with spices, stirring until done.
• Step 5: Transfer the stir-fried clams to a plate, sprinkle with peanuts, and serve the delicious stir-fried razor clams with water spinach.

The dish of fragrant snails combined with the sourness of tamarind, sweetness from sugar, and spicy kick from chili powder, together with the rich flavor of seasonings and the crispy, sweet snail meat, will surely leave a lasting impression due to its simple yet delicious preparation.

Ingredients:

• 1 kg of fragrant snails soaked in rice water
• 1/2 packet of tamarind mixed with a little hot water, then strain the juice
• 3 teaspoons of sugar, 1 teaspoon of salt
• 1/2 teaspoon of chili powder
• 1 teaspoon of minced chili
• 1 teaspoon of minced garlic
• 1 teaspoon of seasoning powder
• 1 teaspoon of chopped spring onions

Instructions:

• Step 1: Sauté the garlic until fragrant, then add the tamarind juice and stir-fry. Once the tamarind juice boils, add the snails and season with sugar, salt, chili, and seasoning powder.
• Step 2: Stir-fry until the tamarind sauce thickens, then turn off the heat.

This dish offers the refreshing aroma of lime leaves, while the snail meat absorbs the perfect balance of chili heat and savory seasonings. This stir-fried snail recipe is ideal for chilly rainy days, ensuring your family meal will be both delicious and memorable.

Ingredients:

• 1kg of fragrant snails, prepped by soaking in rice water
• 2 minced chili peppers
• 5 cloves of garlic, minced
• 1/2 teaspoon of chili powder
• 1 teaspoon of sugar
• 1/2 teaspoon of salt
• Several finely sliced lime leaves

Instructions:

• Step 1: Steam the snails briefly and allow them to drain.
• Step 2: Prepare the dipping sauce by mixing minced garlic, minced chili, chili powder, and sugar. Use this mixture to marinate the snails for about 15 minutes.
• Step 3: Sauté all the garlic until fragrant. Remove half of the garlic and set aside. Then, stir-fry the snails on high heat, stirring quickly and evenly. Season to taste, add lime leaves, and turn off the heat once the sauce thickens. Serve with some fresh herbs and enjoy!

Stir-fried horse snails with butter and chili offers a bold flavor of spicy heat from the chili and the rich aroma of melted butter that seeps into every bite. Just the smell of this dish is enough to captivate anyone with its intoxicating fragrance.

Ingredients:

• 500g of fresh horse snails (prepared in one of the three methods above)
• 1 teaspoon of vegetable butter (melted)
• 1 teaspoon each of minced garlic and chili powder
• Seasonings: salt, sugar, seasoning powder, and oil

Instructions:

• Step 1: Sauté garlic with a little oil until fragrant, then add the chili powder and stir until it turns a nice red color.
• Step 2: Add the snails into the pan and stir quickly. Once the aroma fills the air, add the melted butter and continue stirring. Adjust seasoning to taste and then turn off the heat.

Starfruit snails are a type of marine snail with a medium size and distinct ridges on their shells resembling the shape of starfruit. These snails are commonly found along the coastal provinces in central Vietnam, such as Phan Thiết and Quy Nhơn. Their flesh is naturally sweet, tender, and aromatic.

Ingredients:

• 500g of pre-cleaned starfruit snails
• 1 tablespoon of chili salt

Instructions:

• Step 1: After washing the snails thoroughly, briefly boil them and let them drain.
• Step 2: Toss the snails with the chili salt in a mixing bowl and let them sit for about 15 minutes.
• Step 3: Grill the snails over hot coals until the aroma fills the air and they are cooked to perfection.

Snails with eggplant stew is a simple, traditional dish loved by the Vietnamese. It’s easy to prepare and always guarantees a delicious meal for your family.

Ingredients:

• 350g of escargot meat
• 250g of pork ribs: chopped into small pieces
• 2 blocks of tofu: cut into squares
• 2 tomatoes: cut into wedges
• 3 eggplants: cut diagonally and soaked in a saltwater solution to prevent browning
• 1 teaspoon each of fermented rice, turmeric powder, minced onion, and garlic
• Some shredded perilla leaves and wild betel leaves
• Seasonings: shrimp paste, sugar, MSG, salt, and seasoning powder

Instructions:

• Step 1: Remove the eggplants, drain them, and toss them with turmeric powder.
• Step 2: Blanch the pork ribs in boiling water, then rinse thoroughly. Season with a little salt and MSG.
• Step 3: Sauté the onion and garlic until fragrant, then briefly stir-fry the snails. Add the pork ribs and cook until they firm up, then add water to simmer.
• Step 4: Once the pork ribs and snails are tender, add tofu, eggplants, tomatoes, and snails. Season with shrimp paste, fermented rice, and the prepared spices. Cook for about 5 minutes, then turn off the heat.
• Step 5: Serve the eggplant snail stew, garnishing with shredded wild betel leaves and perilla leaves for added fragrance!

Snails cooked with banana and tofu offer a rustic taste with tender, chewy snail meat paired with the creamy sweetness of banana, crispy and fragrant tofu, and rich pork belly. This unique combination will surely captivate your taste buds.

Ingredients:

• 1 kg of stuffed snails (prepared using any of the three methods mentioned)
• 250g of pork belly: sliced thinly
• 3 blocks of tofu: cut into cubes
• 3 fresh lemongrass stalks: minced
• A few perilla leaves: finely chopped
• 10 green bananas: peel and slice, soak in salted water, then toss with turmeric powder
• 15g of shrimp paste
• 60ml of fermented rice
• 1 tablespoon of vinegar
• 1 teaspoon each of minced garlic and onion
• 2 chili peppers
• A few stalks of green onion
• Seasonings: salt, pepper, sugar, MSG, and cooking oil

Instructions:

• Step 1: Boil the snails until cooked, remove, drain, and chop. Reserve the snail broth by straining it.
• Step 2: Sauté garlic and onion until fragrant, then add shrimp paste and marinate the snails with lemongrass, chili, fermented rice, and turmeric powder. Refrigerate and let it marinate for about 3 hours.
• Step 3: Pan-sear the pork belly until crispy around the edges. Then season it similarly to the snails.
• Step 4: Use the pork belly fat to fry the tofu cubes until golden brown.
• Step 5: Lightly fry the green bananas with a pinch of seasoning to infuse the flavors.
• Step 6: Bring the snail broth to a boil, then add the pork belly, tofu, and bananas. When it starts boiling again, add vinegar for a tangy flavor and adjust the seasoning. Finally, stir in the snails and cook for about 3 more minutes before removing from the heat.

For this absolutely delicious spicy stir-fried snail dish, all you need to do is soak the snails for a night and quickly prepare them, then you're all set to cook!

Ingredients:

• Medium-sized snails
• Onion, ginger, garlic
• Both fresh and dried chili peppers
• Black pepper
• Fish sauce
• White wine
• Sugar
• Vinegar
• Chili sauce

Instructions:

• Step 1: Clean the snails, soak them in rice water for a day, rinse, and then cut off the tails.
• Step 2: Slice the garlic, chop the onion into pieces, slice the ginger, and cut the fresh chilies into short pieces.
• Step 3: Sauté garlic and ginger until fragrant, add the black pepper, stir well, then add the snails and stir-fry. Season with fish sauce, white wine, sugar, chili sauce, and vinegar. Stir everything together.
• Step 4: After about 15 minutes, add the dried chilies, then the fresh chilies, and stir-fry until well-cooked.
• Step 5: Finally, add chopped green onions and stir for another 1-2 minutes, then turn off the heat.

Grilled scallops are a popular seafood dish, though they're not easily paired with many ingredients. The best way to enjoy them is simply grilled or in a porridge dish.

Ingredients:

• 25 medium-sized scallops
• 85 grams unsalted butter
• 50 grams minced garlic
• 50 grams celery leaves
• A pinch of seasoning powder, salt, pepper, and lemon

Instructions:

• Step 1: Melt the butter in a pan, then add the garlic and sauté until fragrant. Next, add the celery leaves, salt, seasoning powder, and pepper. Mix everything together for 1 minute and then remove from heat.
• Step 2: Open the scallops, remove the meat, and rinse it thoroughly. Place the butter and garlic mixture on top of the scallop shells, then sprinkle with raw garlic. Put the scallop meat on top and place them on the grill.

Weekends are the perfect time for the family to relax after a long week of studying and working. It's also when home cooks come up with delicious yet nutritious dishes that are fun and exciting to try. Why not make this flavorful spicy stir-fried rice snails dish for the family to enjoy?

Ingredients:

• 1 kg rice snails (tails removed)
• 1/2 tablespoon ketchup
• 1 tablespoon chili sauce
• 10 ml white wine
• 1 teaspoon ginger
• 1 teaspoon garlic
• 1 teaspoon chopped chili
• A pinch of salt, monosodium glutamate, and cooking oil

Instructions:

• Step 1: Sauté garlic in oil until fragrant, then add chopped chili and ginger, stir-frying together.
• Step 2: Once the ingredients are fragrant, add the ketchup and chili sauce and continue to stir-fry.
• Step 3: Add the rice snails and quickly stir-fry, then pour in white wine and season with salt and monosodium glutamate. Stir for 10-12 minutes, then turn off the heat.