4 Ways to Make Delicious Spicy and Sour Snail Salad for the Family

Prepare ingredients

Slice lemongrass, shallots, and chili thinly.

Cut lime leaves into strips and lime into wedges.

Clean the snails under running water multiple times to remove sand and discard any dead ones.

Boil the snails

Put a pot of water on the stove, add crushed lemongrass, lime leaves, and bring to a boil. When the water is boiling, add the snail meat to cook until done.

Make the dipping sauce

In a bowl, add 3 teaspoons of fish sauce, 1.5 teaspoons of sugar, ½ teaspoon of pepper, 2 sliced chilies, 1 teaspoon of chili powder, then stir well until the mixture is combined.

Mixing salad

Put boiled snails, shredded lime leaves, sliced lemongrass, and shallots in a large bowl, squeeze lime, pour in the prepared fish sauce and mix well.

Final product

Thai style snail salad has a rich flavor from the salty, sweet, sour, spicy dressing combined with the fragrant aroma of lemongrass and lime leaves, along with the tender, crunchy snail meat. All ingredients blend together to create an attractive dish that excites the taste buds.

Prepare and boil the snails

Soak the snails in a basin of water, adding a little chopped chili to the basin. Soak the snails for about 30 minutes to let them expel the mud.

After 30 minutes, scrub the snails clean and place them in a pot. Put the pot on the stove and boil for about 20 minutes until the snails are fully cooked. After that, remove the pot from the heat.

Transfer the snails to a basin, let them cool slightly, then remove the shells of the snails, use a sharp tool to twist and extract the snail meat, discard the tail part of the snail’s intestines, and place the snail meat in a basin to mix the salad.

Prepare the remaining ingredients

Prepare a basin of cold water, then cut a lemon in half, squeeze the juice and add it to the basin. The lemon will help prevent the cut banana flower from turning dark due to the sap.

Next, remove the outer leaves of the older banana flower. Then, detach the old banana flower parts and only keep the tender part of the banana flower. You can check by pressing the flower with your fingernail; if it is tender, it will be crispy and easy to press.

Next, use a knife to slice the banana flower into thin round pieces and immediately place them in the prepared basin of diluted lemon water.

Soak the banana flower for about 10 minutes, then drain the water completely. After that, place the banana flower into the basin with the escargot meat.

Wash the rice paddy herb leaves, then drain them and add them to the mixing bowl.

Make the dressing

Put 3 tablespoons of fish sauce and 3 tablespoons of sugar into a bowl, then stir well until the sugar completely dissolves. After that, cut 1 lemon and squeeze the juice into the bowl of fish sauce. Stir again and remove the lemon seeds.

Mix the salad

Pour the mixed fish sauce into the bowl along with a little chili powder into the salad mixing bowl. Then mix well so that the seasonings soak into the salad, add roasted peanuts, and scoop the salad onto a plate to enjoy right away.

Final product

The banana flower snail salad is both sweet and fragrant, with crunchy snail meat and delicious banana flower. This rustic dish is easy to prepare, try it right away to treat your family.

Prepare pig ears and snails

Place the snails in a basin, add salt and water, and soak for about 1 hour. You can use a pot scrubber to clean the snail shells, removing the dirt and sand stuck on the outside.

After 1 hour, when the snails have purged the mud and are cleaner, proceed to take them out and rinse them 2 – 3 times to ensure they are clean.

First, to prevent the pig ears from smelling, wash the pig ears and then rub salt thoroughly into every nook and cranny of the pig ears. Next, use a razor blade or a sharp knife to scrape off any remaining hairs on the pig ears, then rinse with water until clean.

After preparing all the ingredients, place the pig ears in a pot, pour in enough water to cover them, and boil the pig ears for about 25 – 30 minutes until they are cooked.

Once the pig ears are cooked, immediately soak them in ice water to help retain their crispness. After about 5 minutes of soaking, take the pig ears out and place them on a plate.

Next, add enough water to cover the snails, place the pot of snails on the stove, and boil for about 15 minutes until the snails are cooked. After the snails are cooked, remove the pot from heat, drain the snails to cool a bit, and use a sharp stick to twist and extract the snail meat, remembering to remove the tail of the snail’s gut.

Prepare the remaining ingredients

Next, you peel the papaya. To prevent the papaya from turning black, you can peel it underwater to wash away the sap. Then, you shred the papaya into long strips and soak them in ice-cold water for 5 minutes to make them crisp.

After that, you take the shredded papaya out and place it in a colander in the refrigerator to make it crisper.

For the Vietnamese coriander, you pick the leaves and discard the stems, wash them thoroughly with water, and let them drain. At this point, you slice the pig ears into thin pieces to prepare for mixing the salad.

Make the dressing and mix the salad

Put 3 tablespoons of vinegar, 3 tablespoons of water, 2 teaspoons of salt, 3 tablespoons of sugar, a little monosodium glutamate, and 2 tablespoons of fish sauce into a bowl, then stir well. This mixture will be used as the dressing for the salad.

Take 3 cloves of garlic, wash them, crush them, and then chop them finely. Remove the seeds from the chili and chop it finely. Add the chopped garlic and chili to the bowl, then add 4 tablespoons of fish sauce, 2 tablespoons of water, and 3 tablespoons of sugar. After that, squeeze the juice of 2 limes and add it to the fish sauce. This fish sauce will be used as a dip for the salad.

Put the ingredients including papaya, snail meat, pig’s ear, and Vietnamese coriander into a bowl. Gradually add the salad dressing and mix well so that the seasoning absorbs into the salad. Then add the pre-roasted peanuts to the bowl and mix it again. Serve the salad on a plate and enjoy immediately.

Finished product

The snail papaya salad with pig’s ear is delicious, featuring the rich sweetness of snails and the crunchy, fatty texture of pig’s ear combined with green papaya. The dish may seem unappetizing but is surprisingly delicious. Try it for your family to enjoy.

Prepare the ingredients

Wash the snails thoroughly under running water several times to remove sand and discard any dead ones. Slice the lemongrass thinly, julienne the kaffir lime leaves, and cut the lime into wedges.

Place a pot on the stove, add water, then add a little lemongrass, ginger, and shallots, followed by the snails. Boil for 5 minutes, then remove and drain.

Make the Thai sauce

You put 1 tablespoon of chili powder, 3 tablespoons of fish sauce, 1/2 teaspoon of pepper, 1.5 tablespoons of white sugar, and 3 tablespoons of chili sauce into a bowl, stirring the mixture well.

Prepare the Thai-style snail

You add the snails and sliced kaffir lime leaves, along with the prepared sauce mixture, then mix well; you can squeeze an extra slice of lime for added flavor.

Final Product

The spicy and sour Thai sauce snail dish is extremely stimulating to the taste buds on hot summer days. Making this dish for a main meal or as a snack is fantastic. Wishing you all success in your cooking!

Prepare Ingredients

Lemongrass and ginger should be peeled and washed. Slice the ginger into long pieces, and divide the lemongrass into 2 parts: one part cut into sections, the other part sliced thinly.

Wash the green mango, peel it, and cut it into bite-sized pieces. Also cut the shallots and herbs into bite-sized pieces.

Boil the Snails

You can buy snails that are already cleaned or ones that need to be cleaned. After purchasing, wash them thoroughly with water to remove all sand and dirt, and eliminate any slime and fishy odor.

Then, prepare a pot of water, add the ginger and lemongrass, and bring it to a boil before adding the cleaned snails to boil. Once they are cooked, remove them and wash them again with clean water, then let them drain.

Make the sauce

You prepare a bowl or dish, then add the ingredients in turn including 3 tablespoons of palm sugar, 1/2 tablespoon of monosodium glutamate, 2 tablespoons of chili sauce, 2 tablespoons of spicy satay, 2 tablespoons of fish sauce, 4 tablespoons of calamansi juice; if you want it spicier, you can add more chili powder.

After adding the ingredients, use a spoon to mix well so that the spices dissolve and blend together, creating a thick sauce mixture.

Mix the snails

You prepare a large bowl for all the ingredients including mango, snails, herbs, lemongrass, shallots, and the sauce. You can wear gloves and use your hands to mix thoroughly, blending the ingredients together.

Final Product

The escargot with Thai sauce after mixing has the sauce evenly soaked into the ingredients, making it very visually appealing. When you eat, you will feel the chewy and crunchy escargot meat, with a sour and spicy sauce, served with a piece of green mango is simply perfect.