Tien River Alluvial "Oc Gao" Snails Steamed with Lemongrass & Pomelo Leaves
About this Dish
Plump river snails harvested from Tien River sandbars, steamed with crushed lemongrass and pomelo leaves and dipped in fiery ginger fish sauce.
Alluvial "Oc Gao" river snails harvested from the clean sandbars of the Tien River (around Tan Phong, Thoi Son, and Tan Long Islets) are celebrated as the premier freshwater snail delicacy of the lower Mekong Delta. Thriving only in mineral-rich sandy silt, these snails reach peak plumpness between the fourth and seventh lunar months, when their ivory meat turns crisp, sweet, and nutty like freshly steamed rice grains. Along the 30 Thang 4 Riverside Promenade in My Tho Ward, purged snails are dry-steamed in clay pots over bruised lemongrass stalks, fragrant pomelo leaves, and sea salt without added water to lock in their natural briny sweetness. Extracted with a pomelo thorn and dipped into fiery ginger-calamansi fish sauce, they are the quintessential riverside evening treat.
30 Thang 4 Riverside Snail Promenade
30 Thang 4 St, My Tho Ward, My Tho City
Rooted in the river-folk wisdom of Tien River snail harvesters: dry-steaming with pomelo leaves and lemongrass just until the operculum loosens preserves the snail's tender, crunchy texture.
Use a pomelo thorn to gently twist the snail out along its spiral shell, then dip into pounded ginger-chili fish sauce or wrap in rice paper with shredded mature coconut and green banana.
Calamansi sugarcane juice, chilled beer, or iced chrysanthemum tea by the riverfront.
