Vietnam's delicious stir-fried dish is among the world's best, made from a type of snail. Try these 4 easy and delicious recipes right away.

Three Vietnamese stir-fries have been included in the list of the 100 best stir-fries in the world by Taste Atlas: stir-fried vermicelli with crab, stir-fried chayote with garlic, and stir-fried sweet snails. Sweet snails are one of the most popular snails in our country. This type of snail has a shell with white and brown spots, and its meat is tough and firm.

In addition to steaming, snails are often prepared by stir-frying. They are usually stir-fried in a large pan with a variety of sauces including tamarind, garlic butter, cheese or coconut...

You can refer to how to make spicy stir-fried snails and how to make some other dishes from snails below:

1. Spicy stir-fried snails

Ingredients for spicy stir-fried snails:

+ 1kg snails

+ 50gr minced lemongrass

+ Squeezed tamarind

+ Minced garlic, sliced ​​chili, Vietnamese coriander

+ Seasoning includes sugar, fish sauce, MSG, seasoning powder, pepper

How to make spicy stir-fried snails:

Step 1: Soak the snails in rice water, add 2 chilies and soak for 60 minutes to let the snails release all the dirt and sand. Then wash them 2-3 times and boil them. When the snails are cooked, take them out and let them drain.

Step 2: Saute minced garlic and 50g minced lemongrass, then add snails and stir-fry. Add spices such as: 1 tablespoon fish sauce, sugar, seasoning powder, pepper, MSG, a little water and tamarind juice, stir-fry for 3 minutes. Finally, add Vietnamese coriander, turn off the stove and enjoy the delicious stir-fried snail dish.

2. Steamed snails with salt

Steamed snails with salt when eaten, the snail meat is firm, chewy, crunchy and has the aroma of lemongrass.

Ingredients for steamed snails with salt

+ 1kg snails

+ 20g small chili mixed with chili pepper to reduce spiciness

+ 30ml kumquat or lemon juice.

+ 60ml condensed milk.

+ sugar, seasoning powder

+ Lemon leaves

Making:

Put all the ingredients into the blender, chili, juice, condensed milk, sugar, and seasoning powder and blend until smooth. Then sprinkle a layer of salt on the tray and arrange the snails, lemongrass, chili, and lemon leaves on top to steam until cooked.

3. Snails and fingernails stir-fried with butter and garlic

Ingredient:

+ 1 kg of snails

+ 1 kg of nails

+ Butter, garlic, sugar, oyster sauce, seasoning powder, Vietnamese coriander

+ Bread served with

Making:

Step 1:

Clean snails by soaking them in rice water for 30-40 minutes, then rinse and drain. For fingernails, ask the seafood vendor to separate and clean them, then wash them again. Boil water with a little salt and blanch the fingernails, then turn off the heat and rinse them with water.

Step 2:

Peel the garlic, mince it and fry it until fragrant, then set aside this garlic in a bowl.

Next, make the sauce. Add 2 tablespoons of butter and 1/2 of the remaining garlic, add seasoning, oyster sauce, sugar and a little water to taste. Divide the sauce into 2 parts, then add the snails and stir-fry until the spices are absorbed, and stir-fry the other part with the nails. You should stir-fry in a separate pan so that the flavors do not mix.

Finally, add half of the fried garlic and stir-fry until the snails are well-seasoned with the fried garlic and then turn off the stove. You should make a lot of sauce because it is for dipping bread. If the sauce dries out, you should add more water and season to taste.

Once done, pour the snails onto a plate, arrange the Vietnamese coriander in a corner, then sprinkle in the remaining half of the fried garlic to make it look nice.

* Garlic-grilled snails

Ingredients for making garlic fried snails:

+ 500gr snails

+ 2 garlic bulbs, 1 small sliced ​​ginger root, 3 chili peppers

+ 4-5 lemon leaves

+ 1 lemongrass

+ Spices to make sauce include: sugar, shrimp salt, seasoning powder, MSG, pepper, satay

How to cook garlic snails:

+ Boil the snails briefly, then remove all the shells, wash and drain. You can add ginger, lemongrass, and lemon leaves to the pot of boiling water for fragrance.

+ Fry garlic until fragrant, put in a bowl. Then add snails and salt sauce, add lemon leaves, ginger, sliced ​​lemongrass, chili and stir-fry until dry. Next, add fried garlic and stir-fry a little more.

Source: https://giadinh.suckhoedoisong.vn/mon-xao-ngon-cua-viet-nam-lot-top-ngon-nhat-the-gioi-lam-tu-mot-loai-oc-thu-ngay-4-cach-de-lam-va-thom-ngon-nay-172240917123950296.htm