Snail-Pork Sausage
Shrimp Velouté, Rau Ram, Pickled Fennel, Herb Oil
Chefs Thai and Trinh Nguyen of Ba Sa and Ramie | Seattle, WA
Yield: 4 servings
Adapted by StarChefs | November 2025 | Photo: Will Blunt
INGREDIENTS
Pork Paste:
½ pound lean pork, cold
2 tablespoons fish sauce
1½ teaspoons granulated sugar
¼ teaspoon kosher salt
¼ teaspoon MSG
1 teaspoon onion powder
1 teaspoon neutral oil
Snail Sausage:
1 pound snail meat, shells reserved
½ cup finely chopped lemongrass
½ pound ground pork
½ pound pork paste
¼ cup shallots, finely chopped
2 tablespoons neutral oil
2 tablespoons garlic, minced
2 tablespoons fish sauce
2 teaspoons granulated sugar
½ teaspoon kosher salt
½ teaspoon MSG
Snail Velouté:
1 tablespoon neutral oil
½ tablespoon minced shallot
½ tablespoon minced lemongrass
1 tablespoon butter
1 tablespoon all-purpose flour
½ teaspoon kosher salt
2 teaspoons granulated sugar
⅓ teaspoon MSG
Fish sauce
Green Sauce:
Yield: 106 grams
20 grams rau ram
8 lime leaves, thinly sliced
Juice of 1 lime
2½ tablespoons granulated sugar
1½ tablespoons sweetened condensed milk
¾ teaspoon kosher salt
40 grams butter
Herb Oil:
40 grams rau ram
40 grams basil
40 grams paddy herb
40 grams cilantro
250 grams olive oil
2 grams kosher salt
Fennel Bulb Salad:
Fennel bulb, thinly sliced
White wine
Kosher salt
Ground black pepper
To Assemble and Serve:
Pea vines
Fennel fronds
Chive flowers
METHOD
For the Pork Paste:
In a food processor, blend all ingredients and ¼ cup ice until smooth and emulsified. Transfer to an airtight container and refrigerate.
For the Snail Sausage:
Prepare and heat a Vulcan combination oven on steam setting. Bring a pot of water to a boil. Once boiling, add snail meat and 2 tablespoons lemongrass. Cook until tender. Strain and transfer to a mixing bowl. Add all ingredients and ½ pound Pork Paste. Mix until fully combined. Stuff reserved shells with mixture. Place on a parchment paper-lined sheet tray and steam 5 minutes. Transfer to an airtight container and refrigerate.
For the Snail Velouté:
In a pot over medium heat, bring 1 quart reserved Snail Sausage boiling liquid to a boil. Cook until liquid has reduced by half. Reduce heat and keep warm. In a sauté pan over medium flame, heat oil. Add shallots and lemongrass and sweat until aromatic. Remove from heat and set aside. In a separate sauté pan over medium heat, add butter and flour. Cook 2 minutes, or until a blond roux is formed. Add to pan with shallots and lemongrass. Whisk in warmed Snail Sausage stock until smooth and thickened. Return pan to medium heat and bring to a simmer. Season with salt, sugar, MSG, and desired amount fish sauce. Transfer to an airtight container and refrigerate.
For the Green Sauce:
In a Vitamix Commercial blender, purée all ingredients until smooth. In a mixing bowl, combine 2 ounces rau ram mixture and 2 ounces Snail Velouté. Transfer to a small pot over low heat. Fold in butter and keep warm.
For the Herb Oil:
Bring a pot of water to a boil. In a separate bowl, prepare an ice bath. Set aside. Blanch herbs 15 seconds. Transfer immediately to ice bath. Pat dry. Transfer to a Vitamix Commercial blender with oil and salt. Blend on high speed until until smooth and a bright green color is achieved. Transfer to an airtight container and refrigerate.
For the Fennel Bulb Salad:
In a mixing bowl, season fennel with wine, salt, pepper, and Herb Oil. Set aside.
To Assemble and Serve:
Prepare and heat a grill. Place Snail Sausages on grill and sear until golden and crisp. Set aside. Spoon Green Sauce onto the center of a serving plate. Top with Fennel Bulb Salad. Place grilled Snail Sausages around Fennel Bulb Salad. Garnish with pea vines, fennel fronds, and chive flowers. Drizzle with Herb Oil and Snail Veloutè.
