Bún Ốc

Bún ốc is a Vietnamese dish originating from Hanoi, Vietnam, made with rice vermicelli noodles, snails, and a clear and savory broth.

Truc Tran (Kris)

By Truc Tran (Kris)

Lastest Updated May 27, 2024
Verified by A-Z Cuisines Team
  • Exotic
  • Street Food
  • Traditional
Home » Dishes A-Z » Bún Ốc

Fact: Bún ốc on the sidewalk of Hanoi was one of the dishes enjoyed by Anthony Bourdain during his trip to Vietnam.

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Basic Information

Bún Ốc: Basic Information

Pronunciation

/boon ohk/

Alternative Name(s)

No

Dish Type

Noodle soups

Course

Main course

Mealtime

Breakfast, Lunch, Dinner

Popular Variations

No
Origin and Region

Bún Ốc: Origin and Region

Origin

Vietnam

Continent’s Region

Southeast Asia

Country’s Region

Northern Vietnam

Associated Region

Hanoi
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Ingredients and Preparation

Bún Ốc: Ingredients and Preparation

Main Ingredients

Boiled snails, rice noodles, tofu, broth

Main Cooking Method

Simmering and boiling

Preparation Process

Snails are boiled and then added to a broth made from stewed bones, tomatoes, and other ingredients.
A Deep Dive

Bún Ốc: A Deep Dive

Cultural Significance

A Hanoi specialty

Taste

Savory

Texture

Soft noodles, chewy snails

Aroma

Rich

Color

Varies based on ingredients

Serving Style

In a bowl

Serving Temperature

Hot

Accompaniment

Vegetables like banana blossom, lettuce, bean sprouts, or morning glory.

Occasions

On any occasions

Seasons

Year-round

Special Diets

Gluten-free

Calories

280 calories, according to data of MyFitnessPal for 1 bowl of Bún ốc.

Popularity

Vietnam

Popular Similar Dishes

Luosifen

Popular Dining Area

Street food stalls and restaurants throughout Vietnam, especially in Hanoi.

Bún ốc, often known as snail vermicelli soup, is a one-of-a-kind Vietnamese noodle soup with boiled snails as the main topping, served with rice noodles, tofu, and a savory bone broth. Created in Hanoi, this favorite street food dish is believed to come from the countryside.

Bun Oc Overview

Ideally, locals prefer the small snails for their crunchy texture after being boiled. Furthermore, the rice noodles need to be thin to soak up all the flavorful broth.

Hanoians also incorporate vegetables like bean sprouts, green bananas, water spinach, water dropwort, and tomatoes.

However, Hanoi people usually add giấm bỗng, a vinegar condiment, for an acidic touch to the sweet tomato broth.

To add to that, the snails used in traditional bún ốc need to be alive and cleaned by soaking them in a mixture of vinegar or lime juice with chopped fresh chili for a few hours.

To fully understand bún ốc, I suggest digging deeper into the pros and cons of eating this noodle soup along with a few common concerns around it. Also, don’t miss dishes that are similar to bún ốc.

Key Points

  • Bún ốc is a Vietnamese noodle soup with boiled snails as the main topping for serving with rice noodles, tofu, and a savory bone broth.
  • The rice noodles are thin to soak up all the flavorful broth.
  • Hanoians also incorporate giấm bỗng and vegetables like bean sprouts, green bananas, water spinach, water dropwort, and tomatoes.

Bún Ốc Images

Pros and Cons of Eating Bún Ốc

Before diving into a unique dish such as Bún ốc, here are a few things to consider carefully to avoid any unwanted effects on your body:

Pros

  • Low in Fat: The dish is typically low in fat and high in protein instead.
  • Versatility: The dish is customized with various vegetables and meats, allowing individuals to adjust it to their taste preferences.
  • Economical: Bún Ốc is often an affordable dish, making it accessible to many.

Cons

  • Acquired taste: The taste and texture of snails are not appealing to some.
  • Safety Concerns: If not properly cleaned and cooked, snails potentially carry parasites.

To know more about bún ốc, allow me to take you to some of the common inquiries that people often have about this snail noodle soup.

Bún Ốc FAQs

No, bún ốc is savory rather than spicy. However, diners often adjust the spiciness to their liking with the addition of chili peppers.

Though street food stalls sell bún ốc every day, people don’t eat the dish daily and prefer to have various specialties to diversify the flavor.

Snails are a good source of protein, iron, magnesium, and omega-3 fatty acids. They are beneficial for heart health, bone health, and mental well-being.

To identify live or dead snails for making bún ốc, simply drop them in a water container before removing ones that are light or have their bottoms flowing up (dead ones).

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Truc Tran (Kris)

Truc Tran (Kris)

Senior Food Editor

Expertise

Home Cooking, Meal Planning, Recipe Development, Baking and Pastry, Food Editor, Cooking-video Maker, Vietnamese Food Evaluation Expert

Education

  • Hospitality (Commercial Cookery) at TasTAFE
  • Culinary Arts at Kendall College (Australia Branch in Sydney)
  • Vietnamese Cuisine Head Chef at HNAAu School (Vietnam, International Joint Training Program)
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Truc Tran (Kris), an experienced food writer and editor, is great at exploring and describing global cuisines, from simple street food to fancy dining. In her writing, she skillfully mixes different flavors, cooking methods, and culinary traditions, showing the unique character of various cultures through their food and drinks. On azcuisines.com, Kris highlights her knowledge, especially in Asian cuisine and worldwide traditional dishes.

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