Ingredients

• 2 lemongrass stalks, bruised and sliced into 1 1/2-inch/ 4 cm lengths
• 1 knob ginger, pounded
• 2 chiles, bashed
• 6 lemon leaves
• 10 1/2 ounces/300 g snails, washed in salted water 3 times
• 1 chile, diced
• 2 lemon leaves, finely sliced
• 1 clove garlic, minced
• 1/2 cup water
• 2 tablespoons fish sauce
• 1 tablespoons vinegar

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Instructions

1. In a saucepan, add 2 cups water, lemongrass, ginger, and chile. Bring to the boil, then add snails. Cook covered for 5 minutes. Transfer to a bowl and dip snails into dipping fish sauce.
2. For the dipping sauce: Mix the chile, lemon leaves, garlic, water, fish sauce, and vinegar and combine well.