7 Ways to Make Delicious Dipping Sauces for Boiled, Steamed, and Grilled Snails That Are Simple and Addictive

Prepare the ingredients

First, for the lemongrass, cut off the root, wash it clean to remove any dirt, let it drain, then use a knife to chop it finely.

For the ginger, peel it, rinse it with water to clean, let it drain, slice it thinly, and then pound it until fine. Wash the kaffir lime leaves, let them drain, and then cut them into thin strips.

Remove the stems from the chili peppers, then chop them finely. Finally, take 2 passion fruits, cut them in half horizontally, and extract the juice.

Cooking fish sauce

You place a pot on the stove, turn on medium heat, add 100g of sugar and 90ml of fish sauce to the pot, cook until the sugar dissolves, then turn off the heat and let it cool.

Mixing Passion fruit dipping sauce

After preparing the ingredients, pour the fish sauce into a bowl, then add lemongrass, ginger, chili, passion fruit juice, and lime leaves, and stir well.

Finally, season to taste and you’re done!

Final Product

A bowl of passion fruit snail dipping sauce with an attractive color from chili and lime leaves, a rich flavor combining the three tastes of sour, sweet, and spicy creates a perfectly seasoned snail dipping sauce, your snails will taste significantly better!

Prepare the ingredients

First, for the lemongrass, cut off the ends, wash it thoroughly to remove all the dirt, let it drain, then use a knife to cut it into small pieces.

For the ginger, peel it, rinse it briefly with water to clean it, let it drain, and slice it thinly. The kaffir lime leaves should be washed clean, let it drain, and then cut into thin strips.

For the bird’s eye chili and the long chili, remove the stems and chop them finely. Finally, cut 2 limes in half horizontally, and slice the remaining lime thinly.

Making the dipping sauce for snails

After preparing the ingredients, take a bowl and add 2 tablespoons of sugar and 1 sliced ginger root, then use a pestle to pound it into a paste.

Next, add a chopped lemongrass stalk and continue to pound it without needing to be too fine.

Then, gradually add 3 tablespoons of fish sauce, 3 tablespoons of warm water, and the juice of 2 calamondin oranges, using a spoon to mix well so that the dipping sauce ingredients are combined.

Finally, season to taste and add 1 sliced calamondin orange and finely chopped lime leaves, mix again and it’s done!

Final Product

The dipping sauce for snail with chili, lemongrass, calamondin, and lime leaves is not only simple but also quick to make, isn’t it?

A bowl of dipping sauce with a variety of eye-catching colors combined, along with a salty, sweet, sour, and spicy flavor that is very stimulating, enhanced by the sharp spiciness of ginger and lime leaves, makes it even more wonderful!

Roast the ingredients

First, with 40g of ginger you bought, peel it, wash it clean, and let it dry. Then, you proceed to roast it on the stove over low heat for about 5 – 7 minutes, until the ginger is cooked, then turn off the stove, and use a knife to scrape off the burnt parts on the surface of the ginger.

Pound the ingredients

Next, take a mortar and add all the roasted ginger, 7 peeled garlic cloves, and 2 chopped chili peppers, then use a pestle to pound them into a paste.

Making the dipping sauce for snails

Once the ingredients are prepared, take a pot and add 100g of sugar, 100ml of fish sauce, 100ml of water, 2 tablespoons of tamarind juice, and 1 tablespoon of chili sauce, then place it on the stove and cook over medium heat for about 5 – 7 minutes.

When the sugar has dissolved and the dipping sauce is boiling, reduce the heat to low and continue cooking for another 5 – 7 minutes, until the dipping sauce becomes thick and smooth, then season to taste and turn off the heat.

Final product

Finally, take a bowl and successively add the prepared dipping sauce, the crushed ginger, garlic, and chili, and 2 tablespoons of lime juice, mix well, and then add the finely chopped kaffir lime leaves to complete!

The thick snail dipping sauce indeed has a very appealing smooth consistency. Particularly, the sauce has a wonderful balance of salty and sweet flavors, combined with the spicy kick from ginger and chili, making it hard to resist!

Preparing Ingredients

For lemongrass, cut off the roots, wash thoroughly, drain, and then use a knife to chop finely. For bird’s eye chili, wash it directly under running water until clean, drain, and chop finely as well.

Making the dipping sauce for snails

Next, take a bowl and add 3 tablespoons of fermented rice, 1/2 teaspoon of salt, 3 tablespoons of sugar, 2 chili peppers, and 2 minced lemongrass stalks, then use a spoon to stir well.

Once the dipping sauce mixture has dissolved together, you can season it to taste.

Final product

In just a moment, you can produce a bowl of super attractive fermented rice dipping sauce for snails that everyone will love and can’t resist.

The dipping sauce has a white color with splashes of red from chili, which is very appealing, and it also has a sour, sweet taste with a hint of spiciness on the tip of the tongue, truly irresistible!

Prepare the ingredients

Peel the garlic and then chop it finely using a knife. For the bird’s eye chili, wash it clean, drain it, and then chop it finely as well.

Make the dipping sauce

After preparing the ingredients, take a bowl and add 2 tablespoons of sugar, 2 tablespoons of warm water, 1 tablespoon of lime juice, and 2 tablespoons of fermented fish sauce, then use a spoon to mix well until the mixture is fully dissolved.

Finally, season to taste and add all the minced garlic and chili to the mixture, stir once more and it’s ready to enjoy!

Final product

The fermented fish sauce dipping sauce is a perfect combination of the salty fermented fish sauce with the strong aroma of garlic and the spicy chili. Additionally, the dipping sauce has a perfect balance of saltiness and sweetness that you can’t find a reason to refuse!

Prepare the ingredients

First, take the 3 stalks of lemongrass you bought, trim the roots, wash them clean, and let them dry. Then, use a knife to slice them thinly. For garlic, peel the cloves and chop them finely along with the bird’s eye chili.

Making dipping sauce for snails

Next, take a bowl and add 2 tablespoons of sugar, 2 tablespoons of warm water, 1 tablespoon of lemon juice, and 2 tablespoons of fish sauce, then use a spoon to stir until the mixture is well combined.

After that, season to taste and add the remaining sliced lemongrass, minced garlic, and chopped chili, then mix well again.

Final product

The snail dipping sauce with lemongrass and chili is so delicious that it’s hard to describe, right? The fish sauce has a salty flavor combined with a bit of sour and sweet, which is very stimulating. Moreover, with lemongrass, garlic, and chili, it elevates the dipping sauce significantly.

To make the snail dipping sauce with lemongrass and chili even more flavorful, you can add a little finely chopped kaffir lime leaves, and it will be perfect!

Prepare the ingredients

First, you heat a pan on the stove with 20gr of white rice, roasting it on low heat for about 5 – 7 minutes. When the rice releases a fragrant aroma and turns golden, turn off the heat, transfer it to a mortar, and proceed to pound finely.

Remove the roots from the Vietnamese coriander and spring onions, wash them directly under running water to clean, drain, and then use a knife to chop finely. Finally, peel the shallots and slice them thinly.

Make the snail dipping sauce

Next, take a bowl and add 2 tablespoons of tamarind juice, all the mashed rice, and 10g of palm sugar, then use a spoon to mix well so that the mixture is dissolved together.

Then, add 2 tablespoons of fish sauce, stir well and season to taste. Finally, add 1 teaspoon of chili powder, chopped green onions, cilantro, and shallots that have been prepared, mix again and it’s done!

Final Product

At first glance, the Thai-style snail dipping sauce immediately captivates everyone, making it impossible to look away!

The sauce has a faint aroma of glutinous rice continuously wafting through the air, mingling with the salty fish sauce, the sour tamarind juice, and the delicate sweetness from coconut sugar!

But how can we overlook the spicy chili powder and the contributions of coriander, green onions, and shallots that play a significant role in the success of this dipping sauce.