Vietnamese Escargot Salad with Seaweed – Gỏi Ốc với Rong Biển


Goi Oc voi Rong Bien 121619 Collage

My experimental escargot goi came out pretty good. This was an inspiration based from an escargot goi I have ate once many years ago made by an elderly.  I bought the escargot at Lotte Market in Orlando, Florida.

  • Prep time: about 2 hours or less
  • No Cooking required
  • Serving: 6 to 8


  • 1 lb cooked escargot
  • 4 oz shredded seaweed (see picture for reference)
  • 2 to 3 Tbsp minced garlic
  • 1 meyer lemon 
  • 1 lime
  • salt
  • pink salt
  • sugar
  • homemade Thai chili paste (1 part Thai chili + 1/3 part vinegar)
  • black pepper
  • vinegar
  • 1/2 tsp lemongrass powder (optional)
  • 1/2 tsp galanga powder (optional)

Note:  I forgot to measure out the amount of salt, sugar, and citrus juice.  Will do that next time.  Just make sure it has a well balanced sour, salty, and sweet taste. I did squeeze in the whole lemon and lime though. Goi Oc 121219 (6)


  1.  Soak the dried shredded seaweed in cold water with 1 Tbsp of salt for about 30 minutes.   Then rinse the seaweed three or more times to remove the sand and debris.  Then soak it in water again two hours, but this time with 1/2 cup vinegar, 1 tablespoon sugar, and 1 tablespoon salt.  Strain the seaweed, cut the seaweed into four-inch lengths. Set aside.

Goi Oc 121219 (4)

2.  Soak the cooked escargot in cold water with 1/2 Tbsp of salt for about an hour minutes.  Then rinse escargots and squeeze out the excess liquid.  Strain in colander and then slice the escargot as thin as possible.

Goi Oc 121219 (7)

3.  Make the goi dressing with minced garlic, black pepper, vinegar, lime and lemon juice, sugar, and salt.  I decided to add some lemongrass and galanga powder at last minute.  Mix the dressing into the sliced escargot and strained seaweed and combined together.  Refrigerate for an hour before serving. Serve this escargot goi cold.

Goi Oc 121219 (8)

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