Garlic snail (Oxychilus alliarius, Vietnamese: ốc tỏi) is a species of small land snail. Snails are quite common in Vietnamese cuisine. Grilled garlic snail in spring onion oil (Vietnamese: Ốc tỏi nướng mỡ hành) is an attractive and appetizing dish, especially for those who love seafood.
In a pot, put crushed lemongrass stalks at the bottom of the pot. Place the snails on top, Pour water into the pot, but don't let the snails get submerged. Cover the pot and turn on high heat to quickly steam the snails. Once cooked, use a fork to pull out the snail meat, remove the snail organ parts. For big snails, slice the snails. Push the snail meat back to each shell.
In a saucepan, add 100 ml cooking oil, heat the pan, then add minced garlic and shallots to sauté. Season the sauce with 1/3 teaspoon of salt, 1/3 teaspoon of sugar, 1/3 teaspoon of msg, 1 tablespoon of fish sauce, and 1 tablespoon of chilli sauce then mix the sauce up. Finally, add spring onions rings and stir evenly for 30 seconds and turn off the heat.
Steaming the snails before grilling will guarantee the snails are adequately cooked.
Chilli sauce in Vietnam has a sweet, mild, and less pungent flavor.