Ốc Xào Me (Stir-fried Snails with Tamarind Sauce)

1.  Parboil the snails

• Before stir-frying, you’ll need to parboil the snails. In a large pot, bring about 1 liter of water to a boil. Once the water is boiling, add the snails and cook for 10–15 minutes, or until the snails begin to open their shells.
• Drain the snails and rinse them thoroughly under running water to remove any residue. Let them dry in a colander.

2: Prepare other ingredients

• Remove the leaves from the water spinach and cut the stems into sections about 5–6 cm long. Soak them briefly in lightly salted water, then rinse and drain.
• Finely mince the garlic, and chop the chili to your desired level of spiciness.
• Rinse the Vietnamese coriander (rau răm) to remove any dirt and set aside.

3. Stir-fry the snails with tamarind

• In a large pan or wok, heat 1 tablespoon of oil over medium heat. Add the garlic and sauté until fragrant. Toss in the chili and sauté briefly before adding the water spinach. Stir quickly to coat the greens in oil and let them wilt slightly.
• Next, add two ladles of prepared tamarind sauce (tamarind, sugar, fish sauce to taste) and stir well. Add the snails and increase the heat to high.
• Stir-fry everything together so the snails absorb the flavor of the sauce. Once the sauce has thickened slightly, remove from heat.

4. Final Product
Transfer to a serving plate and garnish with chopped Vietnamese coriander and roasted peanuts.
The snails should be flavorful and slightly chewy, soaked in rich, tangy tamarind sauce, while the water spinach remains crisp and vibrant.

A beloved street-side delicacy that captures the tangy, savory spirit of Vietnamese comfort food.

Long before modern food courts and delivery apps, the sound of clinking snail shells and the smoky aroma of tamarind sauce rising from roadside pans were unmistakable signs that evening had settled in. Ốc xào me — stir-fried snails in tamarind sauce — is a time-honored street dish that has woven itself into Vietnam’s culinary fabric for decades.

Traditionally served in modest alley stalls or bustling neighborhood corners, this dish carries the essence of Vietnamese street dining: simple ingredients elevated by bold flavors and communal joy. The chewy snails are lightly boiled, then tossed in a hot wok with garlic, chili, water spinach, and a thick tamarind sauce that strikes the perfect balance between sweet, sour, and spicy. A handful of roasted peanuts and a sprinkle of rau răm (Vietnamese coriander) finish it off — not just for garnish, but for the fragrant warmth they bring.

Ốc xào me is more than just a snack; it’s part of an evening ritual, best enjoyed with friends, cold drinks, and laughter echoing down the alleyways. Passed down through generations of street vendors, this dish remains a flavorful reminder of Vietnam’s culinary heritage.

(Ốc Xào Me – Stir-fried Snails with Tamarind Sauce)