Not only does this delicacy stand out with its distinctive appearance and amusing name, it’s also a favorite among diners for its sweet, chewy, and aromatic meat.
The virgin snail (also called butterfly snail or pig snail) is one of the “gifts of nature” found in Vietnam’s coastal waters. These marine creatures typically inhabit coral reefs and rocky areas, and while they can be found in all three regions of the country, they are most abundant along the central coast.
The virgin snail stands out for both its shape and its name, often making diners blush when mentioned. Photo: Le Hoang Phan Nguyen
The snail’s shell is oval-shaped, adorned with glossy patterns on the top, and features a serrated groove on the underside. Depending on the region, the shell’s coloration may vary in tone.
The meat inside ranges in color from dark to yellowish, depending on where it’s caught. When cooked, it offers a pleasantly chewy texture and a naturally fragrant aroma.
Virgin snails are usually about the size of two to three fingertips, but in some coastal regions, they can weigh several hundred grams and grow as large as a clenched fist. Photo: Vy Nguyen
Nguyen Vy, a seafood vendor in Nghe An, shared that summer is peak season for virgin snails, when they’re plentiful and easier to harvest. During this time, prices at the source range from 40,000 to 50,000 VND per kilogram (approximately $1.60 to $2.10).
When transported to nearby cities and provinces, prices climb to around 70,000 to 80,000 VND per kilogram (approximately $2.95 to $3.35), though supply remains limited since divers and fishermen can’t always catch them consistently.
Due to their natural habitat and the difficulty of harvesting them, virgin snails are not always readily available. Photo: Chuyen Thi o dao
Vy noted that virgin snails are not only exotic and affordable but also popular for their appealing flavor. After a few thorough rinses, they can be easily prepared in various dishes such as stir-fries, garlic butter sautés, grilled plates, hot pots, or rice porridge.
Steamed virgin snail with lemongrass is a rustic favorite in central Vietnam. Photo: Le Hoang Phan Nguyen
Among these, steaming is considered the best method as it’s simple, requires minimal ingredients, and preserves the snail’s original flavor.
“What’s special is that steaming virgin snails doesn’t require any water,” Vy explained. “Just place a few stalks of lemongrass, some coarse salt, and chili in a pot, then lay the snails on top. As they heat up, they release their own juices, which are enough to cook the meat inside.”
This method helps retain the snail’s mild sweetness while infusing it with the aroma of lemongrass.
Compared to more familiar snail varieties, virgin snail meat is not as sweet but has a unique fragrance and a pleasantly chewy, crunchy texture. Photo: Duc Nguyen Minh
In central Vietnam, this simple steamed dish pairs perfectly with traditional dipping sauces. One popular option is a coarse chili salt made by pounding sea salt with green bird's-eye chilies and red spur chilies.
Alternatively, diners can enjoy steamed virgin snails with a classic garlic-chili fish sauce blend, depending on taste.
Simple technique to crack open a virgin snail. Photo: Chuyen Thi o dao
Interestingly, instead of using needles, pomelo thorns, or sharp sticks to extract the meat, people often crack two snail shells together. The shell is thin enough that a gentle tap breaks it open, revealing firm, chewy meat with a hint of sweetness.
Another common method used by locals involves inserting the handle of a spoon (or the tip of scissors or a knife) into the serrated groove underneath the shell. Holding the shell firmly, they then pry it open in one swift motion to access the meat inside.
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