Oc Len Xao Dua (Vietnamese Sea Snails in Coconut Milk)
Back in the day when we would visit my mom in Santa Ana in what is known as (Little Saigon), she would constantly take us to the infamous Asian Garden Mall, which is also known as Phuoc Loc Tho. Known for their cheap clothing items and even cheaper food, this place was a mecca of Southeast Asian culture.
Here, you could find street food such as coconut waffles, balut soup, and various snails.
The French left us with a lot of stuff: baguettes, french pressed coffee, and the use of our very own snails. Escargot in Vietnam is usually found in the rivers, and in our rivers there are these cone shaped morsels that we call mud creepers.
Yes, their names are unappetizing, but trust me, they look even worse.
In Saigon there is an entire street dedicated to the craft of cooking escargot.
You take a little toothpick and pick out your meat.
You suck the shells clean until there is nothing left.
Completely sexual innuendos for a very non sensual piece of meat. In my time in Vietnam I found a gray soup full of shells and herbs, and before I could even finish saying “cảm ơn” I found that I devoured the entire bowl.
If you want, you can travel to Santa Ana and get yourself some of your own gray mysterious substance, or if you’d like, you can try this recipe for the incredibly humble, yet delicious:
Oc Len Xao Dua
Also known as, Vietnamese Sea Snails in Coconut Milk.
Refrigerated:
1 pound of frozen mud creepers
1 stalk of lemongrass or 1 teaspoon of jarred lemongrass
1 tablespoon of minced garlic
1 thai chili (optional)
A bunch of thai basil leaves or vietnamese coriander
Seasonings:
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of white pepper
½ teaspoon of sugar
Liquids:
1 12 oz can of coconut soda (rico brand)
3 tablespoons of vegetable oil
4 tablespoons of fish sauce
½ can of unsweetened lite coconut milk
Equipment needed:
A Large Wok or Pan
Microwavable Safe Bowl
Directions:
Microwave your frozen mud creepers in a microwave safe bowl, covered, until mostly thawed (about 3 minutes)
Take a large pan and add 1 tablespoon of minced lemongrass and 3 tablespoons of vegetable oil and saute on medium heat until fragrant (3-5 minutes)
Add 1 tablespoon of minced garlic, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of white pepper and ½ teaspoon of sugar and stir on medium high heat and saute for 3-5 minutes
Add your mudskippers and coat (if seasonings are sticking to the bottom, add more vegetable oil)
Stir and cook until completely thawed on medium high heat (about 2-3 minutes)
Leave it on medium high heat and add in 1 12 oz can of coconut soda and stir to mix completely
Once it bubbles add in ½ can of unsweetened lite coconut milk and take it off the burner
Stir and add in 4 tablespoons of fish sauce and taste to see if you should add in more (I add in a lot because I don’t care about my roommate)
When it is seasoned to your liking, add in your Thai basil or Vietnamese coriander
(If you want to make it spicy, add in a minced Thai chili during the end).
Tips:
I use frozen mud creepers because they have are usually precut, and frozen in their own juices (yummy)
I use the Rico brand for coconut soda, and lite coconut milk because the full fat milk strays away a little too far from the seafood flavor for me.
Jarred lemon grass is completely fine if you do not have access to fresh lemon grass
I use Thai basil for its earthy undertone, but feel free to use Vietnamese coriander if you would like as well.
