Chả Ốc (Vietnamese Ham with Periwinkle Snails)

Make about 75 servings

For Chả Ốc Paste
3 pounds Pork Paste (Giò Sống)
3 pounds cooked Periwinkle (Ốc), cut into half or three depends on the size of Ốc
3 tablespoons finely minced lemongrass (only the white thicker end)
3 Shallots, finely minced
2 tablespoons Kaffir Lime Leaves or Lime Leaves, finely minced
1 1/2 tablespoons Fish sauce
1/2-1 tablespoon Peppercorns ( Tiêu Hột)
1/2 tablespoon Ground Pepper (Tiêu Xay)
Other ingredients
4 Lemongrass stalks, only the white thicker end, washed, each split into 4 or 8 about 3 inches sticks
A bunch of Lime Leaves, washed, dried, cut into half
1 large Ginger Root, peeled, washed, thinly sliced
Banana leaves, cut into rectangles
Aluminum foil, cut into rectangles about one inch longer than the size of banana leaves
Preparing Ốc
Wash Ốc in salt water thouroughly. Rinse a couple time until the water is cleared. Place a handfull of Ốc in your hands and squeeze out the liquid. Cut Ốc into half or three pieces depends on the size. Drained and set it aside.
In a pan, sauté finely minced lemongrass and shallot until fragnant. Add fish sauce. Mix it well. Add Ốc and give it a quick stir. Remove from heat. Don't leave it on the stove for longer than half of a minute as the juice in Ốc will release. If there is any juice in the pan, drain the juice. Let it cool down.
Preparing Pork Paste and Ốc
In mixing bowl, combine sauteed Ốc, pork paste (giò sống), finely minced lime leaves, pepercorns and ground pepper. Mix well. Cover and place it in freezer or fridge for about half an hour until the beef is really cold but not yet frozen . This process will help the meat to bind together.
Assembling Chả Ốc
Lay banana leaf on a cutting board, place a lime leaf, about 1 tablespoon of the mixture. Then place a lemongrass stick on one side and a slice of ginger on the other side of the mixture. Mold the mixture into a log and roll tightly. Place an aluminum foil on a cutting board, then place a banana leaf roll on it and roll it up. Twist the ends of the foil tightly.
Steaming Chả Ốc
Bring a steamer to boil. Add the uncooked Chả Ốc into the steamer tray and steam about 10-12 minutes. Enjoy it hot or cold with or without the dipping ginger fish sauce.
Voila! Escargo!