Wash your escargot with water 5-6 times or until there's no more sand. Drain and set aside.
In a large wok, heat 2 tablespoon of oil over medium-high. Add garlic, lemongrass, and thai chilis. Saute for 1 min.
Add your escargot and combine. Saute for another minute.
Add your coconut milk. Season with salt, sugar, MSG. Stir to combine.
Wait for the coconut milk to boil then lower the heat to simmer and cook for 5-7 mins, or until fully cooked.
Add half of your Vietnamese coriander bundle. Toss in the sauce and turn off the heat.
Serve on a plate and top with more Vietnamese coriander.
