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Stir fried Snails with Lemon Grass and Chili Recipe

(Ốc Xào Sả Ớt)

  • Serves 2
  • Easy


Stir fried Snails with Lemongrass and Chili (Ốc Xào Sả Ớt)  is a specialty dish of Central Vietnam. The people of this region are often known for their knacks for using chili and lemongrass in a wide variety of dishes. Like many other Vietnamese Recipes, this dish embodies a distinctive and exemplifying flavor from a certain part of Vietnam, and should enhance the knowledge of Vietnamese food for international cuisine enthusiasts. This versatile dish goes perfect with beer or similar drinks and is a must-have during a chilling gathering at night. It also works well as a standalone snack.

Preparation of this dish is fairly simple and should not require advanced cooking skills, in fact I’d say that a novice would be able to do it with ease. So get your utensils ready and let’s start making this dish!

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2 hrs and 30 mins

Wash and clean the snails thoroughly - use a small brush to scrape the shells carefully to remove all dirt and undesired substances.

Next, soak the snails in water and add a small amount of chili and vinegar. Leave for 2 hours. Then, pour the whole mixture on a basket to filter out the water. Let the snails dry. Sprinkle a little salt and chili powder on the snails.


Remove the cover of the lemongrass and cut them into small and thin pieces. Slice the chili into small pieces.


Heat cooking oil inside a pot, add in minced garlic, sliced chili and lemongrass, and stir fry until you can smell a fragrance.

5-10 mins

Next, place the snails into the pot, and with the fire still on, cover the pot with a lid for 5-10 minutes. Shake the pot gently intermittently to ensure that the spices are absorbed fully by the snails.


Finally, turn off the heat and scoop the content into a plate. Best served when hot. Enjoy!


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