The elderly single woman and Trieu Khang catch stream fish to cook a traditional dish.

Ingredients

• 500 g River Snails (live) (cleaned, shells intact)
• 2 L Water (for blanching and stew base)
• 1 stalk Lemongrass (trimmed, bruised, cut into 3‑inch pieces)
• 2 slices Fresh Ginger (about 5 mm thick)
• 3 Kaffir Lime Leaves (torn)
• 2 Tbsp Fish Sauce (light soy sauce can be used as a milder alternative)
• 1 tsp Salt
• 1 tsp White Vinegar or Lemon Juice (for slime removal after blanching)
• 1 Ripe Banana (peeled and sliced into ½‑inch rounds)
• 100 g Roasted Peanuts (coarsely chopped)
• 1 Bird’s Eye Chili (sliced thin; optional for heat)
• 1 Tbsp Cooking Oil (vegetable or peanut oil)

Instructions

1. Blanch the Snails

   Bring 2 L of water to a rolling boil in the clay pot. Add a few slices of ginger and a bruised lemongrass stalk to the water. When the water is boiling vigorously, add the live snails and blanch for 1–2 minutes.

   Time: PT5M

   Temperature: 100°C

2. Cool and Rinse

   Immediately transfer the snails to a strainer and rinse under cold running water. Set aside in a mixing bowl.

   Time: PT3M

3. Remove Slime

   Sprinkle 1 tsp salt and 1 tsp vinegar (or lemon juice) over the snails, gently squeeze each snail to expel slime, then rinse thoroughly until the water runs clear.

   Time: PT7M

4. Prepare Aromatics

   While the snails are cleaning, slice the ginger, bruise the lemongrass, tear the kaffir lime leaves, slice the chili, and cut the banana into rounds.

   Time: PT5M

5. Sauté Aromatics

   Heat 1 Tbsp oil in the same pot over medium heat (≈180°C). Add ginger, lemongrass, lime leaves, and chili; sauté for 1 minute until fragrant.

   Time: PT2M

   Temperature: 180°C

6. Build the Stew Base

   Add 500 ml fresh water (or stock), fish sauce, and 1 tsp salt to the pot. Bring to a gentle boil.

   Time: PT5M

   Temperature: 100°C

7. Simmer the Snails

   Add the cleaned snails to the pot. Reduce heat to low and simmer for 15 minutes, partially covered.

   Time: PT15M

   Temperature: 90°C

8. Add Banana and Peanuts

   Stir in the banana rounds and chopped roasted peanuts. Cook for an additional 5 minutes until the banana is just softened.

   Time: PT5M

   Temperature: 90°C

9. Finish and Serve

   Remove the pot from heat. Taste and adjust seasoning with extra fish sauce or a squeeze of lime if desired. Serve hot directly from the clay pot, optionally garnished with fresh cilantro.

   Time: PT3M

Nutrition Facts

Calories

250

Protein

18 g

Carbohydrates

12 g

Fat

12 g

Fiber

2 g