Interesting recipe...

[paperdragon]

I just started attending a Vietnamese church that has a big dinner every week after the service, so I was reading up on Vietnamese cooking some. I came across this recipe a few minutes ago. The blog I found it on has pictures and everything...

Recipe on Wandering Chopsticks blog

Oc Buou Luoc Xa Voi Mam Gung (Apple Snails Boiled with Lemongrass and Served with Ginger Fish Sauce)

You'll need:
2-lbs of oc buou (apple snails)
a few stalks of lemon grass, cut into 3-inch sticks and bruised to release the fragrance

For dipping:
mam gung (Vietnamese ginger fish sauce)

Rinse snails so they're clean. Then add snails and lemongrass to a 5-quart pot and fill the water until the snails are covered. Bring water to a boil, and then turn heat down to medium low and let simmer for about 15 minutes. The snails should cook pretty quickly. You can test for doneness by eating one and deciding whether it needs to simmer longer.

When the snails are cooked, drain into a colander. Serve with Nuoc Mam Gung (Vietnamese Ginger Fish Sauce).

Looks like canas from the pics.... Knowing what it feels like when my brigs crawl up my hands, I'm fairly sure I won't be trying this particular dish any time soon.
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[Lupin]

Canas? No. The shell color and texture are never like that. They all look like Pila ampullacea to me. Canas are not largely favored due to their disgusting taste. Pila species on the other hand, are regarded by several Asian countries to be tastier.

 

[paperdragon]

Hmm, you're right... I guess I wasn't awake enough yet, the first time I looked at the pics the spires looked a lot taller than they are to my blurry eyes, and I couldn't remember what colors canas came in. Eh, I stayed up too late last night.

 

[Lupin]

I did witness Pila conica on stew buffet when I ate dinner with my friends in a restaurant. Admittedly, I never tried as I did not have the courage but my grandfather related similarly with the farmers whom I had interviewed in his village, that Pila conica and Pila ampullacea are indeed tastier than the Pomacea canaliculata. What makes canas disgusting? My grandfather pointed out it's the guts and stomach that are. He tried and he needed the soy sauce to make it tastier whereas the native Pila species did not need soy sauce and is still tasty without coconut milk. I did further research on this last year and it was verified other Asian countries dislike canas compared to the native black apple snails (Pila sp.) as delicacies.:yuck: