Once considered a rustic dish, smoked snails from the Mekong Delta have now become a famous delicacy, enjoyed both within Vietnam and internationally, with prices ranging from 250,000 to 300,000 VND per kilogram.

The preparation of smoked snails, also known as ốc gác bếp, in the Mekong Delta is unique. Instead of the usual method of soaking snails in rice water or chili, locals hang them above their kitchen stoves, where the snails absorb smoke and dry out for several months before being cooked.

This traditional method not only infuses the snails with a distinctive flavor but also preserves them for longer periods, allowing them to be stored and enjoyed year-round.

Le Lam, the owner of a smoked snail business in Cao Lanh, Dong Thap, explained that this dish has gained popularity over the last 6-7 years, especially among tourists intrigued by its unique preparation.

Typically, golden apple snails or giant river snails are selected for this process. The golden apple snails are favored for their clean, chewy meat, which remains fresh even after months of drying.

The preparation process begins with selecting healthy snails with uncracked shells. The snails are cleaned, dried, and then hung in baskets above the kitchen stove, where the smoke from wood fires keeps them dry and free from flies.

"The snails go into a state of hibernation rather than dying from hunger or thirst," said Lam. During this time, their stored nutrients sustain them, making them ready for consumption even after months of drying.

When the snails are ready to be cooked, they are "fattened" by soaking them in a mixture of fresh milk and eggs for 25-30 minutes. The snails, hungry after their long dormancy, eagerly drink up the mixture, which enhances their flavor and texture.

In some regions, locals use alternatives such as coconut milk or beer to soak the snails, creating variations in taste.

As smoked snails gain popularity, they are now being sold not only throughout Vietnam but also exported to countries like the U.S. and South Korea. Despite their increasing demand, they remain a rare and sought-after dish, with prices ranging from 250,000 to 300,000 VND per kilogram.

Lam added, "After soaking in the mixture, the snail meat becomes plump, fragrant, and much less fishy. The meat is white, juicy, and has a perfect texture for various dishes."

Two popular dishes made with smoked snails are steamed snails with lemongrass and grilled snails with pepper. When steaming, it’s important to place the snails face up so the absorbed mixture flavors the meat as it cooks.

With their rich flavor, unique texture, and increasingly widespread recognition, smoked snails from the Mekong Delta are quickly becoming one of Vietnam’s most distinctive culinary treasures.

Thao Trinh