Oc Xao

Name: Oc Xao
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Vietnamese
Ingredients: 500 g snails; 2 stalks lemongrass; 10 betel leaves; 2 tbsp fish sauce; 2 tbsp butter; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 seafood

Oc Xao, a vibrant street food staple from Saigon's bustling night stalls, brings the flavors of Vietnam to life in a single plate. This dish is typically enjoyed under the glow of streetlights, where the air is thick with the aroma of sizzling food and the chatter of evening diners. Translating this street-side delight to the home kitchen, it captures the essence of communal dining and the simple joy of sharing.

The dish is a symphony of textures and flavors: tender snails bathed in a buttery fish sauce, balanced by the citrusy undertones of lemongrass and the peppery hint of betel leaves. Salt is added with a careful hand, allowing each component to shine. Oc Xao should be savored alongside cold drinks, echoing the lively spirit of its streetfood origins.

Ingredients

500 gsnails
2 stalkslemongrass
10betel leaves
2 tbspfish sauce
2 tbspbutter
to tastefine sea salt

Method

Begin by thoroughly cleaning the 500 g of snails. Rinse them under cold running water, scrubbing the shells gently to remove any dirt or debris. Drain well and set aside.
Trim the tough outer layers from the 2 stalks of lemongrass and finely chop the tender inner parts. This will release their aromatic oils, essential for infusing the dish with flavor. Tear the 10 betel leaves into smaller pieces, which will add a peppery note to the dish.
In a large wok or deep skillet, melt 2 tbsp of butter over medium heat. Once the butter has melted and begins to foam, add the chopped lemongrass. Stir frequently to prevent burning, cooking until the lemongrass is fragrant and slightly golden, which should take about 2-3 minutes.
Add the cleaned snails to the wok, stirring to coat them evenly with the butter and lemongrass mixture. Pour in 2 tbsp of fish sauce, which will add a savory depth to the dish. Continue to cook, stirring occasionally, until the snails are heated through and their shells are glossy.
Toss in the torn betel leaves, folding them into the snails. Cook for an additional 2 minutes, allowing the leaves to wilt slightly and release their flavor. The snails should be tender and the sauce should have a rich, aromatic scent.
Taste the dish and add fine sea salt to your preference, enhancing the overall flavor. Stir well to ensure the salt is evenly distributed. Serve the Oc Xao immediately, while the flavors are vibrant and the dish is warm.