Let's face it, snails are not every one's cup of tea but I get very excited whenever I can get my hands on them. To me, it represents the flavour of the sea. On my travels to Vietnam, I recall eating it every single day. I had it every way imaginable, in salads, grilled, steamed and in stir-fries. You name it, I had it. There is an enormous variety of edible snails and molluscs found in Vietnam. And it's all delicious, let me assure you.
Recipe
1 cup sea snail, cooked and thinly sliced
1/2 red onion, thinly sliced
1 large chilli, thinly sliced
1 stalk lemongrass white part only, thinly sliced
1 cup mix herbs (Vietnamese mint, coriander, mint), roughly chopped
1/2 tsp dried ground chilli
1/2 cup Nuoc cham
1/2 tbsp lemon juice
Method
1. Add the all the ingredients except for the mix herbs and toss together well.
2. Add in the herbs mix and toss lightly.
3. Enjoy with a Vietnamese rice cracker and glass of white wine.
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