Steamed Apple Snails and nuoc cham
I do not use exact measurements but here are the basics and snails are easy proteins to cook because it can't really be overdone unless you cook it to death.
Perilla - pick the leaves and save the steams
Garlic - as much as your heart desires
Apple Snails with shells
A dab of soy sauce for color
Wash the Apple Snails with a little vinegar and salt. Rinse. Fill a pot big enough to fill the snails and cover with water, pour a little vinegar and salt into the mixture. Boil for 15 mins for about 2-4 pounds (I boil 10 pounds at 30 mins.)
Let snail cool enough to handle and shuck, seperate the head and tail and discard tail. Once done shucking the snails, rinse to remove any scum.
Heat the pan with olive oil, garlic and perilla steams until fragrant, 3 mins. Put in the snails and a ladle of water, fish sauce, salt, sugar and soy sauce, stir for 1 min. Put in fried tofu and mix until the tofu is covered in the sauce, simmer for 2-3 mins. Toss in the perilla leaves and mix well, 2 mins. Remove perilla steams and serve.
The tofu soaks in the perilla and the essence of snail flavor. A great dish to serve with rice noodles or rice.
This blog post is an entry for Delicious Vietnam #18, a monthly gathering of Vietnamese related post created by Anh from A food lover's journey and Kim and Hong of Ravenous Couple. October's #DeliciousVietnam is hosted by yours truly.