Chả Ốc (Vietnamese Escargot Patties)
Món truyền thống · Vietnamese
A classic Vietnamese street food delicacy, these savory patties are made from finely minced escargot (snails), mixed with aromatics and spices, then pan-fried until golden brown and crispy. Served with a flavorful dipping sauce and fresh herbs.
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Nguyên liệu
- Escargot (snails), cleaned and shelled500g
- Taro root, peeled and grated100g
- Ground pork100g
- Shallots, minced2 tbsp
- Garlic, minced1 tbsp
- Fish sauce2 tbsp
- Sugar1 tsp
- Black pepper1/2 tsp
- Salt1/2 tsp
- Annatto oil (for color)1 tbsp
- Vegetable oil (for frying)1/4 cup
- Fresh dill, chopped2 tbsp
- Fresh mint leavesfor garnish
- Lettuce leavesfor serving
- Nuoc cham (Vietnamese dipping sauce)for serving
Các bước
- 1
Finely mince the cleaned escargot meat. If using a food processor, pulse until finely ground but not a paste.
- 2
In a bowl, combine the minced escargot, grated taro root, ground pork, minced shallots, minced garlic, fish sauce, sugar, salt, and black pepper. Mix well until thoroughly combined.
- 3
Add the annatto oil to the mixture and stir to distribute the color evenly.
- 4
Shape the mixture into small, flat patties, about 2 inches in diameter.
- 5
Heat vegetable oil in a skillet over medium-high heat. Carefully place the patties in the hot oil, ensuring not to overcrowd the pan.
- 6
Fry the patties for about 3-4 minutes per side, or until golden brown and crispy. Drain on paper towels.
- 7
Stir in the chopped fresh dill into the cooked patties.
- 8
Serve the Chả Ốc hot, accompanied by lettuce leaves, fresh mint, and nuoc cham for dipping.
