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Nov15

Ốc xào nước dừa (Periwinkles with chilli lemongrass and coconut)

Periwinkle sauteed with lemongrass chilli and coconut milk

Saw fresh periwinkles at Monahan’s Seafood and the only question was how much should I get.

Ốc xào nước dừa is a fixture on both the Vietnamese street food and drinking food scenes. In drinking establishments (quán nhậu), there’s a plethora of food smells – grilled food, smoke and spices and ốc xào nước dừa is just one of the choices. However out on the fringes of Vietnamese markets where the hawkers’ stalls are, the scent of ốc xào nước dừa is prominent and irresistable. The cloud of rich coconut, clean lemongrass and sharp chilli announces that one’s errands are past, jostling and bargaining done with. Time for a well deserved reward.

Periwinkles (fresh, not frozen) were soaked in chilli water to make them give up grits. They were then sauteed with garlic, chilli, and lemongrass. Coconut milk was added towards the end and seasoned to taste with nước mắm (fish sauce) and more chilli. Served with rau răm (Vietnamese coriander) (can also be added while sauteeing) and beer or wine. I had some Syrah this time.