What’s delicious with periwinkle snails? Try 8 “addictively” delicious stir-fried periwinkle snail dishes.

Mo snail is a popular type of sea snail in Vietnam, particularly abundant in the coastal regions of the Central and Southern provinces. The name “mo snail” (fatty snail) originates from its soft, glossy, and fragrant flesh, which offers a natural sweetness and a very characteristic chewy-crunchy texture when eaten.

If you are wondering what to cook with mo snail to diversify your meals, this article from Ola Squid will provide you with the most complete answers. Based on practical seafood preparation experience and knowledge of Vietnamese cuisine, I have compiled 8 easy-to-make mo snail dishes that taste just like those at a professional snail restaurant, complete with clear ingredients and measurements for you to apply at home.

What to cook with mo snail

With its characteristic sweetness, soft fatty flesh, and natural aroma, mo snail is extremely well-suited for stir-frying, roasting, and steaming. Some of the most notable mo snail dishes include stir-fried with garlic, stir-fried with tamarind, stir-fried with garlic butter, stir-fried with water spinach, stir-fried with satay, stir-fried with salted egg, stir-fried with lemongrass and chili, stir-fried with kumquat fish sauce, and steamed with lemongrass. Below are detailed instructions for each dish.

Stir-fried mo snail with garlic butter

What to cook with mo snail—stir-frying with garlic must surely top the list; it is a simple dish yet possesses an irresistibly “addictive” flavor.

Ingredients (for 2 people):

• 700g fresh mo snails
• 1 large bulb of garlic (finely minced)
• 1 tablespoon cooking oil
• 1 teaspoon butter
• ½ teaspoon sugar
• ½ teaspoon salt
• 1 teaspoon fish sauce
• ½ teaspoon ground black pepper
• Minced chili to taste

How to make stir-fried mo snail with garlic:

• Wash the mo snails thoroughly with diluted salt water, then soak for another 15 minutes with crushed lemongrass to remove the muddy smell.
• Heat a pan and add oil and butter until melted.
• Fry the garlic until golden and fragrant. The more golden the garlic, the more fragrant the snail dish will be.
• Add the mo snails and stir-fry evenly over high heat, tossing the pan so the snails quickly absorb the spices.
• Season respectively with sugar, salt, fish sauce, and pepper.
• Stir-fry for about 3–5 minutes until the snail lids open, indicating they are just cooked.
• Add minced chili if you prefer a spicy taste.
• Turn off the heat and sprinkle extra fried garlic on top to enhance the flavor.

This dish is perfect for sipping on the weekend; the snail meat is fragrant and fatty, heavily scented with garlic. It is one of the simplest mo snail dishes yet “the more you eat, the more hooked you become.”

Stir-fried mo snail with tamarind

If you prefer an easy-to-eat sweet and sour taste, and you are wondering what to cook with mo snail, then stir-frying with tamarind is definitely a choice that fits many palates. The fatty, soft snail meat combined with the golden, thick tamarind sauce creates a highly appetizing dish, perfect for a drinking session or a weekend afternoon snack.

Ingredients:

• 700g mo snails
• 50g ripe tamarind
• 2 tablespoons sugar
• 1 teaspoon fish sauce
• 1 teaspoon minced garlic
• 1 teaspoon minced chili
• 10g Vietnamese coriander (rau răm)

How to make:

• Soak the snails to clean the mud.
• Mix the tamarind with 4 tablespoons of hot water, then filter to get the tamarind juice.
• Fry the garlic until fragrant, then add tamarind juice, sugar, and fish sauce, stirring well.
• When the sauce thickens, add the snails and toss quickly.
• Stir-fry for 3 minutes for the snails to absorb the flavor.
• Turn off the heat, sprinkle with Vietnamese coriander and chili to increase the aroma.

See more: What to cook with sweet snails? 12 extremely attractive ways to prepare sweet snails

Stir-fried mo snail with water spinach

Stir-fried mo snail with water spinach is a rustic dish but extremely great with rice and fits many people’s tastes. The fatty, soft mo snail meat combines with crispy green water spinach, seasoned just right, creating an attractive stir-fry that is not greasy. This is also a very familiar dish in snail restaurants thanks to its delicious, easy-to-eat taste and affordable price.

Ingredients:

• Mo snails: 500g
• Water spinach: 1 bunch (about 300–400g)
• Minced garlic: 2 tablespoons
• Minced chili or horn chili: to taste
• Cooking oil: 1–2 tablespoons
• Fish sauce: 1 tablespoon
• Seasoning powder: 1 teaspoon
• Sugar: ½ teaspoon
• Ground pepper
• Vietnamese coriander (optional)

How to make:

• Blanch the water spinach quickly to keep its green color.
• Fry the garlic with oil until fragrant. Add the snails and stir-fry evenly, seasoning with fish sauce, seasoning powder, and a bit of sugar. Stir-fry for about 2 minutes to let the spices absorb.
• Add the water spinach to the snail pan, tossing quickly over high heat. Re-season to your liking.
• Add minced chili if you like a spicy taste. Stir-fry for 2–3 minutes until the vegetables are just cooked, maintaining their green crispness.
• Turn off the heat, sprinkle with a little pepper and Vietnamese coriander on top.
• Serve hot to feel the harmonious crispy-soft texture of the vegetables and snails.

>>Refer to more delicious dishes: Tips for stir-fried squid with water spinach that is green and crispy without being chewy

Stir-fried mo snail with satay

Stir-fried mo snail with satay is a dish that stands out for the pungent spicy taste of satay blended with the natural fatty softness of the snails. This dish is extremely good with rice and also often appears in snail restaurants and pubs because of its simple preparation but irresistibly attractive flavor.

Ingredients to prepare

• 500g fresh mo snails
• 1–2 tablespoons of satay (depending on the spicy level you like)
• Minced garlic, minced shallots
• Minced lemongrass
• Fish sauce, sugar, a bit of salt
• Cooking oil
• Vietnamese coriander to increase the fragrance

How to make stir-fried mo snail with satay

• Prepare the snails: Wash the snails with diluted salt water, then soak with chili for a few minutes so the snails release all mud and sand. Wash several more times until clean.
• Briefly boil the snails: Put the snails in a pot and boil for about 3–5 minutes so the snails firm up and absorb spices more easily, then take them out and drain.
• Fry the aromatics: Heat a pan and add oil. When the oil is hot, add the garlic, shallots, and minced lemongrass and fry until golden and fragrant.
• Stir-fry the snails: Add the mo snails to the pan, tossing quickly over high heat so the snail meat firms up and becomes fragrant.
• Add satay: Add satay, fish sauce, sugar, and a bit of salt. Stir evenly so that each snail is coated with a layer of pungent spicy sauce.
• Simmer to absorb: Lower the heat to medium, simmer for another 2–3 minutes until the sauce thickens and fully penetrates the snails.
• Finish: Turn off the heat, sprinkle with chopped Vietnamese coriander to release its characteristic aroma.

>>See more similar delicious dishes: How to make stir-fried squid with satay that is rich and addictive

Stir-fried mo snail with salted egg

Stir-fried mo snail with salted egg is an addictive dish due to the harmonious salty-fatty flavor of salted eggs combined with the natural crispy softness of snail meat. The smooth salted egg sauce clings evenly to each snail, creating an extremely savory dish suitable for drinking parties or changing up your dinner menu.

Ingredients to prepare

• 500g mo snails
• 3-4 salted egg yolks
• 1 tablespoon butter or margarine
• Minced garlic, minced shallots
• Condensed milk or unsweetened fresh milk (optional, helps the sauce become smoother)
• Fish sauce, sugar, seasoning powder
• Minced chili (if you want a mild spiciness)
• Vietnamese coriander or green onions to increase the aroma

How to make stir-fried mo snail with salted egg

• Soak the snails in salt water with a few slices of chili so they release the mud. Wash several times until completely clean.
• Boil the snails in a pot for 3–5 minutes. Take them out and drain so the snails absorb spices better when stir-frying.

• Steam or fry the salted egg yolks until soft and cooked.
• Mash the salted eggs with a spoon or pestle.
• Heat a pan and add butter. Fry the garlic and shallots until fragrant.
• Add the salted eggs, and 1–2 tablespoons of milk to create smoothness (optional).
• Stir well until the mixture dissolves and releases a fragrant aroma.
• Add the mo snails to the salted egg sauce pan, tossing well over high heat. Season with fish sauce, a little sugar, and seasoning powder to taste.
• Lower the heat to medium, simmer for another 2–3 minutes so the sauce coats thickly and fully penetrates the snails.
• Turn off the heat, sprinkle with Vietnamese coriander or chopped green onions to make the dish more fragrant.

Stir-fried mo snail with lemongrass and chili

Stir-fried mo snail with lemongrass and chili is a rich, spicy, and fragrant dish, extremely suitable for those who love bold and appetizing flavors. The scent of lemongrass rises lightly, combined with spicy chili and the natural chewy-crunchy texture of the snail, creating a simple yet extremely addictive dish.

Ingredients to prepare

• 500g mo snails
• 3-4 lemongrass stalks (finely minced or thinly sliced)
• 1–2 minced bird’s eye chilies
• 1 tablespoon minced garlic
• 1 tablespoon minced shallots
• Fish sauce, sugar, seasoning powder, pepper
• A little cooking oil
• Vietnamese coriander to serve (optional)

How to make stir-fried mo snail with lemongrass and chili

• Soak the mo snails in salt water mixed with chili for 20–30 minutes to clean the mud. Wash several times until clean.
• Boil water and cook the snails for about 3–5 minutes to firm up the snails and remove impurities. Take them out and drain.
• Heat a pan and add cooking oil. Fry the shallots, garlic, and a portion of the minced lemongrass. When the lemongrass turns light yellow and smells good, add the chili and stir well.
• Add the boiled snails to the pan, tossing vigorously. Season with fish sauce, sugar, and seasoning powder to taste. Stir-fry over high heat so the snails absorb quickly and release a fragrant aroma.
• Lower the heat to medium, add the remaining lemongrass, and continue to stir evenly. Simmer for about 2–3 minutes for the sauce to wrap around each snail.
• Turn off the heat, sprinkle with pepper and add Vietnamese coriander if you like.

>>See more: Secret on how to make stir-fried squid with lemongrass and chili that is delicious and addictive

Stir-fried mo snail with kumquat fish sauce

Stir-fried mo snail with kumquat fish sauce is a dish that brings a very “addictive” taste: light sourness of kumquat, rich saltiness from fish sauce, and a bit of spiciness from chili. When stir-fried with naturally crispy-sweet mo snails, the dish feels both strange and familiar, exactly the kind of pub snack that everyone loves.

Ingredients to prepare

• 500g mo snails
• 6–8 kumquats (tắc)
• 2 tablespoons of good fish sauce
• 1 tablespoon sugar
• 1 tablespoon minced garlic
• 1 tablespoon minced shallots
• 1–2 minced chilies or sliced horn chilies
• 1 tablespoon cooking oil
• Vietnamese coriander (optional)

How to make stir-fried mo snail with kumquat fish sauce

• Soak the snails in salt-chili water for 20–30 minutes to remove mud. Wash several times until clean.
• Boil the snails for 3–5 minutes so the meat firms up and absorbs spices more easily when stir-frying. Take them out and drain.
• Wash the kumquats, cut them in half, and remove seeds so the sauce doesn’t become bitter.
• Mix fish sauce + sugar + squeezed kumquat juice + minced chili.
• Season so that the sour, salty, and sweet tastes are harmonious, slightly leaning towards sourness so that the kumquat aroma is clearer when stir-frying.
• Add oil to the pan, fry the minced shallots and garlic until lightly golden.
• Add the snails and toss quickly over high heat. Pour in the kumquat fish sauce mixture, and continue to stir evenly so the sauce coats the snail shells.
• Lower the heat to medium, and simmer for 2–3 minutes. Re-taste to suit your palate—you can add sugar or fish sauce depending on the desired acidity/saltiness.
• Turn off the heat, add a few thin kumquat slices and Vietnamese coriander to enhance the aroma.

Steamed mo snail with lemongrass

Steamed mo snail with lemongrass is a simple dish that is always loved thanks to the light pungent aroma of lemongrass, the natural sweet and fatty taste of snails, and its quick preparation. This dish is particularly suitable for family meals or as an appetizer for weekend sipping.

Ingredients to prepare

• 500g mo snails
• 3–4 lemongrass stalks (crushed, cut into segments)
• 1–2 chilies (sliced, depending on spice tolerance)
• 1/2 teaspoon salt
• 1/2 teaspoon MSG (optional)
• Lime leaves (if available, they make it more fragrant)

Suggested dipping sauces:

• Ginger fish sauce
• Salt, pepper, and lime
• Kumquat chili fish sauce

How to make steamed mo snail with lemongrass

• Soak the mo snails in salt water with a few slices of chili for about 20–30 minutes for them to release all sand. Wash many times until the water is clear.
• Layer the crushed lemongrass at the bottom of the pot, and add chili and lime leaves to create an aroma.
• Place the mo snails on top of the lemongrass layer, and sprinkle lightly with salt and MSG. Cover and steam over medium heat for about 6–8 minutes until the snails open their mouths and the lemongrass aroma rises.
• Turn off the heat, and toss the pot gently so the lemongrass steam permeates the snails evenly. Do not steam for too long to avoid making the snails chewy.

Steamed mo snail with lemongrass is best when eaten hot, dipped in ginger fish sauce or salt and pepper lime. The fatty sweetness of the snail, blended with the mild lemongrass aroma, is very easy to eat and not greasy. This is an ideal dish for those who like natural, light flavors.

>>See more: How to make steamed squid with lemongrass that is delicious and standardized, without being fishy

Nutritional value of mo snail

Mo snail is not only a favorite dish in snail restaurants but also a highly nutritious food source, suitable for many different groups. Mo snail meat has a natural sweetness, is slightly fatty, is easy to prepare, and brings many health benefits.

• Rich in protein, helping to build and repair muscles
• Low in fat, suitable for people on diets and weight control
• Contains plenty of calcium, iron, zinc, and magnesium, good for bones, blood, and the immune system
• Provides B vitamins (especially B12), supporting nerves and energy metabolism
• Contains natural omega-3, contributing to cardiovascular protection
• Soft meat, easy to digest, suitable for the elderly and children (when cooked thoroughly)

How to clean mo snails properly

For the dish to be delicious and free from mud, you should:

• Soak mo snails in rice water or diluted salt water mixed with a few slices of chili for about 20-30 minutes so the snails release all mud and sand.
• Lightly scrub the snail shells with your hands or a brush, and wash again 2–3 times with clean water until the water is clear.
• If you want them even cleaner, you can soak for another 5–10 minutes in water mixed with a little vinegar or lime, then wash again.
• Before processing, blanch the snails in boiling water for 1–2 minutes then take them out and drain, which helps to deodorize the fishy smell and firm up the snails.

Current price of mo snail

The current market price of mo snails usually fluctuates within the range:

• Small to medium live mo snails: about 90,000 – 120,000 VND/kg
• Large, uniform mo snails: about 130,000 – 180,000 VND/kg
• Pre-prepared mo snails (cleaned, vacuum sealed): about 180,000 – 220,000 VND/kg

Prices can change according to season, source (sea-caught or farmed), and the selling area (traditional markets are usually cheaper than supermarkets or seafood stores).

Hopefully, this article has helped you fully answer the question of what to cook with mo snail, while providing more options when you want to prepare mo snail dishes for your family. If you’d like to learn more about delicious, clean, and easy-to-cook seafood, please visit the Culinary Corner of Ola Squid to see more recipes, experience in choosing seafood, and convenient products from squid, snails, and fish.

Besides fresh seafood dishes, don’t forget to explore our premium selections at the Ola Squid shop for the finest Vietnamese dried squid products to complete your seafood feast!