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1
Trim the root ends of the lemongrass and remove a total of 8 long outer leaves from the stalks.
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2
Tear the leaves into three 3-inch-long strands.
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3
Trim off and discard all but the bottom 3 inches of the stalks and finely chop 1 of the tender bulbs.
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4
Thinly slice the remaining bulb on the diagonal.
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5
In a mini processor, puree the chopped lemongrass to a fine paste.
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6
In a bowl, combine the ground pork with the snails, ginger, minced chile, sesame oil, salt, pepper and lemongrass paste.
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7
Gently bend a lemongrass strand in half and stick it inside a snail shell, bent side in, and with the 2 ends protruding.
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8
Stuff the shell with 2 teaspoons of the pork-and-snail filling, working it between the lemongrass ends.
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9
Wipe the rim of the shell.
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10
Repeat with the remaining lemongrass strands, shells and filling.
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11
Line a steamer rack with lettuce leaves and set the stuffed shells on top.
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12
Steam the snails until hot to the touch and cooked through, about 8 minutes.
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13
Meanwhile, heat the oil in a small saucepan.
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14
Add the sliced lemongrass, julienned chile and scallion and cook over moderate heat until fragrant, about 1 minute.
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15
Pour the soy sauce into a heatproof serving bowl.
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16
Stir in the scallion-and-chile oil and serve with the snails.
