Tram snail restaurant near Giao Thuy bridge

A bowl of snails in a rich, flavorful, and unique broth. Photo: HOANG LIEN

For the people of Quang Nam province, snail dishes are quite familiar. Each person and each place has its own way of preparing them, depending on the ingredients, spices, and the secret recipe of each chef.

Sometimes snails are cooked or stir-fried with lemongrass and lime; other times, they are flavored with finely grated fresh ginger, coconut water or coconut milk, and chopped or grated coconut flesh; in some places, chefs skillfully add pieces of mature coconut to the pot of snails so that when enjoying the snails, you can also savor the rich, creamy, nutty, and sweet flavor of the coconut pieces.

Residents living around rivers, ponds, and lakes are quite fond of snails. During the dry months, when the water level in these areas drops, people flock to catch rice snails. For example, in Bau Ong (Dai Nghia commune, Dai Loc district), on good days, people can collect several tens of kilograms to even a hundred kilograms of rice snails each day. The snails are brought home, washed thoroughly, soaked to remove sediment and mud, and sold to snail restaurants or weighed for small traders at the market.

The age of candied plums with snails in a jar. Photo: HOANG LIEN

Quang Nam province has many famous snail restaurants. However, Tram's snail restaurant still has its own unique appeal. Tram's snails have a rich, savory, slightly spicy flavor, with the added sweetness of fresh sugarcane and finely chopped lemongrass stir-fried with spices that permeate each snail. The broth is clear and subtly sweet.

According to the owner of Tram's snail restaurant, before the Giao Thuy bridge was built, this place was isolated, far from the city center, and not many people knew about it. After the bridge was built, the restaurant became busier, selling nearly 100kg of snails daily. The elderly owner doesn't advertise or show off, but it's the rich flavor of the dishes and the meticulous preparation that attracts customers through word-of-mouth.

To prepare a super delicious and appealing pot of snails, first of all, the snails must be fresh, soaked, and thoroughly washed. Each snail is trimmed of its small tail and then dried. The stir-frying process determines the dish's deliciousness. Usually, the pot of snails is kept at a moderate temperature so that the flavors and sauce continue to penetrate deeply and become rich.

With each snail, just a gentle suck reveals the plump, chewy meat that melts in your mouth. The sweet flavor of lemongrass and sugarcane, the mild spiciness of chili, the subtle aroma of finely chopped lime leaves, and the pungent scent of fried onions blend perfectly in the rich, savory sauce, leaving you utterly delighted. Dipping a piece of grilled rice paper into the sauce is a delightful, melt-in-your-mouth experience. Trying Tram's snail dish will be an unforgettable memory for every diner.