Monday, September 26, 2005

Ốc Giác Hấp Sả

2 lbs conch snail
2 stalks lemongrass
2 T white wine
1/2 cup ginger fish sauce

Steamed Conch

Soak conch in salt water, wash and drain.
Lemongrass: Cut the woody tip, remove loose, dry outer layers, trim off the fibrous end. Cut into 3-inches length. Smash with the back of the cleaver to release the aromatic oil. Put conch,lemongrass and white wine in a medium pot, covered over high heat. Cook until all the wine vaporated (3-5 minutes) add water if needed.
Serve with ginger fish sauce.

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