Snails stir-fried with bamboo shoots

Directions

1. Pour the rice water into a large salad bowl, add the snails, and let them soak for about 30 minutes to allow them to release any impurities. Rinse them thoroughly with clear water. ⏱ 30 min
2. Soak the snails for 2 to 3 hours in rice water or in water with a few slices of chili pepper floating in it. Rinse them one last time. ⏱ 3 hr
3. Boil some water with a pinch of salt, then submerge the bamboo shoots in the water for 2 minutes. Drain them, and let them cool. Then, either finely chop or cut them into thin strips. ⏱ 2 min
4. Wash the new onions and cilantro, chop off the roots, and finely mince. Peel the garlic, crush it, and finely mince. Wash the hot peppers and finely mince. ≈ 8 min
5. Cook the snails until they open. Allow them to cool, then remove the meat using a small knife. For freshwater snails, also remove the hard shell piece from the operculum. ⏱ ≈ 20 min
6. Rub the meat with a little white wine and salt to remove any mucus and odor, then rinse thoroughly with clean water and drain. ≈ 2 min
7. Heat the oil, sauté the garlic, and add the bamboo shoots. Season with bouillon powder and a flavor enhancer. ⏱ ≈ 10 min
8. Once the sprouts have wilted, remove them from the frying pan. Quickly brown the garlic and chili peppers, then add the snails and stir-fry them vigorously. ⏱ ≈ 7 min
9. Season to your liking, add the bamboo shoots and continue cooking for a few more minutes. Then add the cilantro and onion, and cook for another 2-3 minutes before turning off the heat. ⏱ 3 min
10. Arrange in a dish, season with pepper, and serve with hot rice or rice cakes, along with a spicy nuoc-mâm sauce. ≈ 2 min