Melo Melo Salad (Gỏi Ốc Giác)

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Save Recipe melo melo salad
  • 4Servings
  • 20 mPrep Time
  • 10 mCook Time
  • 30 mReady In
Print Recipe

Melo melo (Vietnamese: ốc giác) is a very large sea snail, and the Vietnamese like large snails because of their chewy meat texture. The meat of a melo melo snail consists of 2 parts: the white pulp and the soft, fatty brown intestine. There are many ways to cook mel melo such as boiling, grilling, making salads, cooking porridge …

Melo melo salad (gỏi ốc giác) is a simple, rustic but very tasty dish, and it has become a delicacy food in coastal city Phan Thiet.

Ingredients

  • Salad
  • Marinade
  • Side dish

Step by step method

  • Prepping marinade

    In a saucepan, add 5 tablespoons of fish sauce, and 1 tablespoon of sugar, bring to a boil then turn off the heat. When the sauce is cooled off, add 2 tablespoons of vinegar, 1 tablespoon of lime juice, minced garlic, and minced chillis, then stir evenly. Taste if the sauce suits your taste buds.

  • Cooking the snails

    Bring a pot of water to a boil, add melo melo snails, and cook with crushed lemongrass stalks. When the snails are cooked, pull out the meat, cut in bite-sized pieces. Marinate the snails with 1 tablespoon of marinade.

  • Prepping vegetables

    Cut onions into rings. Slice a cucumber into 3mm (1/8 inch) slices. Cut a carrot into jullienne pieces. Soak the veggies in a mixture of vinegar and sugar for 5 mins, then drain.

  • Tossing

    In a large bowl, add the snails, all the veggies, roasted sesame, spring onion strips, then pour the marinade and toss the mixture up. Bring the salad onto a serving plate, and garnish with sesame, peppermints, and spring onions. Serve with prawn crackers.

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