Chả ốc (Vietnamese Snail Patties)
Ingredients
- 400 gGround pork (very fine)
- 200 gBuccinum undatum (cooked, shelled and roughly chopped)
- 20 gwood ear mushroom (rehydrated and minced)
- 2 pcShallot (minced)
- 4 pclemongrass (into sticks)
- 2 tbspfish sauce
- 1 tbspPotato starch
- 1 tspBlack pepper ground
- 1 tspGinger powder
- 200 gGiò sống (raw pork paste) (at room temperature)
- 16 pcWild betel leaves (washed and dried)
Method
A firm and bouncy pork paste studded with crunchy chopped snails. The intense aroma of lemongrass infuses the meat during steaming.
- 1
Rehydrate the wood ear mushrooms in warm water. Once soft, drain and chop them very finely with a knife.
- 2
Clean the whelks. Coarsely chop them with a knife to keep some texture; you don't want a puree, but distinct pieces.
- 3
In a mixing bowl, combine the ground pork, giò sống, whelks, mushrooms, minced shallots, fish sauce, pepper, ginger, and starch. Knead thoroughly by hand until the mixture becomes sticky and homogeneous.
- 4
Cut the lemongrass stalks into 10 cm pieces. Form balls of filling, wrap each ball in a wild betel leaf (lá lốt), then insert a lemongrass stick into the center. Press firmly so the meat adheres to the stick and the leaf.
- 5
Place the chả ốc in a steamer basket. Cook covered for 15 minutes. The filling should be firm to the touch.
Frequently asked questions
How do you get this dish right?
- Knead the meat vigorously; working the proteins is what creates that essential bouncy texture.
- Do not use a food processor for the snails; you would lose the textural contrast that defines the dish.
How long does this dish keep?
Keep for 2 days in the fridge. Best reheated by steaming to maintain moisture.
