Unveiling the secrets of stuffed snails with pork

Stuffed snails, a harmonious blend of textures and flavors, tantalize the taste buds with the crunchy goodness of snails, the rich savoriness of minced pork, the fiery kick of chili peppers, the fragrant aroma of lemongrass and ginger, and the savory depth of fish sauce. With each bite, diners embark on a delightful culinary journey, savoring the intricate interplay of ingredients. Today, let’s join Hoang Gia Fish Sauce in creating this irresistible dish right in your own kitchen!

Ingredients

• 1kg snails
• 300g ground pork
• 100g ground pork roll
• 100g wood ear mushrooms
• 50g black fungus
• 5 shallots
• 5 lemongrass stalks
• 3 tbsp fish sauce
• 2 tbsp sugar
• 1 tbsp seasoning powder
• 1 tsp ground black pepper
• 1/2 tsp chili powder
• Scallions, cilantro, fresh chili peppers
• Cooking oil

Instructions

Prepare the ingredients

• Soak the snails in rice water mixed with chili peppers for 2-3 hours to remove dirt and grit. Rinse the snails thoroughly and parboil them with lemongrass for about 5 minutes. Use a pair of tongs to extract the snail meat from the shells.
• Soak the wood ear mushrooms and black fungus in hot water until softened, then chop them finely. Mince the shallots. Mince and slice the lemongrass. Slice the fresh chili peppers. Chop the scallions and cilantro.
• Marinate the ground pork with 1 tbsp fish sauce, 1 tbsp sugar, 1/2 tsp seasoning powder, 1/2 tsp ground black pepper, and 1/2 tsp chili powder for 15 minutes.

Prepare the filling

• Sauté the minced shallots in oil until fragrant. Add the wood ear mushrooms and black fungus and cook until tender.
• Add the marinated ground pork and cook until browned. Season to taste.
• Stir in the minced lemongrass, scallions, and cilantro, then turn off the heat.

Stuff and steam the snails

• Fill the snail shells with the prepared filling, evenly distributing and pressing it down firmly.
• Arrange the stuffed snails in a steamer basket.
• Steam the snails for 20-25 minutes over medium heat.

Prepare the dipping sauce

Combine 2 tbsp Hoàng Gia fish sauce, 1 tbsp sugar, 1 tsp lime juice, 1/2 tsp chili powder, and minced garlic and chili peppers to make the dipping sauce.

Savor the delight

• Arrange the stuffed snails on a plate, garnish with fresh chili peppers and herbs.
• Dip the snails in the dipping sauce and enjoy with hot rice.

Tips for a flavorful experience

• Select large, uniform, and live snails.
• Parboil the snails just until cooked to retain their chewy texture.
• Sauté the filling beforehand to allow the flavors to meld and ensure even cooking.
• Incorporate other vegetables like carrots or zucchini into the filling for added variety.

Stuffed snails with pork is a rustic yet incredibly flavorful and delectable dish. With its simple preparation and readily available ingredients, you can easily recreate this culinary masterpiece for your loved ones. Embrace the recipe above from Hoang Gia and add a touch of richness and warmth to your family’s meals.

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