Speaking of delicious Vinh Long dishes , seafood cannot be ignored. Given the gift of nature, the seafood here is unspeakable. Each snail alone has more than a hundred types, and each dish is the best. For example, steamed snails with ginger leaves are rustic, but trying to process a little bit will become a specialty here.
Snails are present in the mounds of water coconuts, water spinach or in the field gardens around the house. With a little effort, there is a basket of snails the size of a human toe. Let the snails clean and soak in clean water for 24 hours or water to wash rice for a few hours. Then boil snails with lemongrass, guava, and grapefruit leaves, both clean and fragrant. Cooked snail meat is diced and stuffed with shoulder meat, mushrooms, spices and indispensable ginger. Snails reach a non-sticky plasticity.
Young ginger leaves are placed across the snail’s mouth and then multiplied. Steaming the snails full of filling for 15 20 minutes is enough to use. Snails steamed with ginger leaves lose their taste if they lack some sliced ginger and spicy fish sauce.
When enjoying, people tiptoely pull the two ends of ginger leaves to protrude the snail meat and eat it while it’s still hot.
Source: Collected internet.
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