Binanlag nga Banag

Method

1. Use only farmed snails sold for food, purge according to the supplier, and discard dead or cracked specimens.
2. Scrub shells thoroughly under running water and rinse several times.
3. Bring a large pot of fresh water, ginger, lemongrass, and salt to a full boil.
4. Add snails and boil steadily for 12–15 minutes; drain and rinse the shells with hot potable water.
5. Mix vinegar, garlic, onion, chile, optional sugar, and calamansi for the dip.
6. Serve snails hot with picks and the vinegar, instructing diners to remove the hard operculum and avoid the dark digestive end if extracted.
7. Serve hot with rice and provide a small side of calamansi for diners who want extra acidity.