Chả Ốc Miền Trung (Central Vietnamese Escargot Cakes)
85% chuẩn vị · Vietnamese
A regional variation from Central Vietnam, this Chả Ốc incorporates ingredients like lemongrass and chili, giving it a more aromatic and slightly spicier profile. The texture is often slightly coarser, showcasing the escargot more distinctly.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Escargot (snails), cleaned and shelled500g
- Lemongrass, finely minced (white part only)2 tbsp
- Shallots, minced2 tbsp
- Garlic, minced1 tbsp
- Fresh chili, minced (optional)1 tsp
- Ground pork100g
- Fish sauce2 tbsp
- Sugar1 tsp
- Black pepper1/2 tsp
- Salt1/2 tsp
- Vegetable oil (for frying)1/4 cup
- Fresh herbs (e.g., cilantro, mint)for garnish
- Cucumber slicesfor serving
- Spicy nuoc chamfor serving
Các bước
- 1
Finely mince the cleaned escargot meat. Pulse in a food processor if needed, aiming for a slightly coarser texture than the classic version.
- 2
In a bowl, combine the minced escargot, minced lemongrass, minced shallots, minced garlic, minced chili (if using), ground pork, fish sauce, sugar, salt, and black pepper. Mix thoroughly.
- 3
Shape the mixture into small, slightly thicker patties than the classic version.
- 4
Heat vegetable oil in a skillet over medium-high heat. Carefully place the patties in the hot oil.
- 5
Fry the patties for about 4-5 minutes per side, until deeply golden brown and cooked through. Drain on paper towels.
- 6
Serve the Chả Ốc Miền Trung hot, garnished with fresh herbs, alongside cucumber slices and spicy nuoc cham.
