How to Make Vietnamese Stir-fried Snails with Bamboo Shoots
Stir-fried snails with bamboo shoots have a unique crunch and flavor, making them a great dish for cooler weather. Follow these steps to successfully prepare this dish.
Ingredients
- 1.5kg apple snails
- 450g bamboo shoots
- 2 onions, 6-7 garlic cloves
- 1 turmeric root or turmeric powder
- 1 ginger root, 2 stalks lemongrass, pomelo leaves, lime leaves if available
- Scallions, perilla leaves
- 2-3 chili peppers
- 1 large chili pepper
- Rock salt
- Vinegar (or 1 fresh lime)
- Seasoning: Oyster sauce, MSG, ground pepper, satay, seasoning powder, fish sauce
Ingredient Notes
For this recipe, you can use apple snails (also called "ốc mít" or "ốc nhồi") or other types like small snails or golden apple snails. Apple snails have the advantage of being meaty and crunchy, though they are more expensive, ranging from 90,000 to 120,000 VND per kilogram depending on the season.
Apple snails
In addition to these ingredients, you can add tofu for a variation known as stir-fried snails with bamboo and tofu, which is also delicious.
Instructions
Prepare the Snails
When selecting snails, press lightly on the snail's operculum (trapdoor). If the snail moves or retracts inside, it is still alive. Avoid snails that are cracked, damaged, or have a foul smell.
Rinse the snails and then soak them in water for 2-3 hours before cooking.
To help the snails release mucus and dirt more quickly, soak them in rice water or plain water with a few slices of fresh chili. You can also add a metal object, such as scissors or a knife, to the water. The smell of metal combined with chili will irritate the snails, causing them to open and release the mucus.
During soaking, remember to scrub the snails gently and change the water 3-4 times. This helps clean the snails faster and prevents them from having a bad smell.
Prepare Other Ingredients
Trim off the tough parts of the bamboo shoots and tear them into strips. After tearing, rinse the bamboo shoots and then boil them.
To make the bamboo shoots cleaner, add a pinch of salt when boiling and ensure the water covers the shoots. Leave the pot uncovered while boiling to allow any toxins or impurities to evaporate.
Once the water comes to a boil, continue boiling for 5 more minutes before draining the bamboo shoots. Rinse them and repeat the boiling process two more times to thoroughly clean them. After the final boil, rinse and drain the bamboo shoots.
Crush the garlic and onions, and if using fresh turmeric, crush it as well.
Clean and crush the ginger, lemongrass, and chili. Chop the pomelo and lime leaves.
Wash the scallions and perilla leaves, then chop them roughly.
Slice the chili peppers diagonally.
Boil the Snails
After thoroughly soaking and cleaning the snails, place them in a pot for boiling. Add water to cover about half of the snails, then add the crushed lemongrass, ginger, chili, lime leaves, and pomelo leaves to enhance the aroma of the snails.
Boil the snails over high heat. Once the water boils, add a little salt and sugar to season the snails and enhance the flavor. Stir the snails to help the shells open. The average boiling time is around 5-6 minutes.
Once boiled, remove the snails from the pot and let them cool. Use a small pick to remove the snail meat. Be sure to discard the intestines and any snail eggs (if present).
After extracting the meat, rub it with salt and a little vinegar (or lime juice) or fermented rice to remove any remaining mucus. Rinse thoroughly and drain.
Stir-fry the Snails and Bamboo Shoots
Heat about 1 tablespoon of oil in a pan. Once the oil is hot, sauté some garlic and onions, then add a bit of turmeric powder or freshly crushed turmeric for color and flavor.
If you prefer a spicy kick, add a bit of satay and sauté the mixture until fragrant.
Add the snail meat and stir-fry on high heat, stirring constantly to keep the snails tender and not chewy. Season with a little seasoning powder, oyster sauce, MSG, and ground pepper. Stir-fry quickly, then turn off the heat. Overcooking will make the snails tough.
Next, heat 2 more tablespoons of oil in the pan and sauté the remaining garlic and onions. Add the bamboo shoots and stir-fry on high heat to keep them crispy.
Once the bamboo shoots are evenly coated with oil, season with seasoning powder, oyster sauce, and a little fish sauce for added flavor. Adjust the seasoning to taste.
After seasoning, stir-fry the bamboo shoots for another 30 seconds to allow the flavors to absorb. Then, add the stir-fried snail meat, along with scallions, perilla leaves, and chili peppers.
The stir-fried snails and bamboo are aromatic, with vibrant colors. Both the snails and bamboo are crunchy and full of flavor.
This dish is highly appetizing and not too heavy.
In addition to this version, you can also make stir-fried snails with coconut bamboo shoots, which has a savory-sweet sauce similar to the Thanh Hoa style, making it equally delicious.
