Snails & The Essence of Saigon's Street Food

Ho Chi Minh City remains one of the premier destinations in Southeast Asia for street food. While the city features an array of high-end restaurants that rival those in Paris and New York City, it is the street food that continues to tantalize taste buds, particularly the myriad dishes made from snails, which define the Saigon food scene.

If you find yourself in this region, be sure to indulge in this uniquely flavored, yet surprisingly delightful delicacy of Saigon. Below is a quick list of the nine most popular snail dishes in Ho Chi Minh City, presented with their original Vietnamese names, so you'll know what to order.

Oc Len Xao Dua (Mud Creeper Snails sautéed with coconut milk)

The first dish to try is oc len. Featuring the main ingredients of creeper snails and rich coconut milk, its flavor is enhanced by the fragrant addition of lemongrass, fried garlic, and a hint of coriander. Here’s a fun fact: locals enjoy eating these snails by sucking the meat from one end. If it doesn’t come out in one go, try sucking from the smaller end (tail) first, before attempting again on the larger end (head). While the method might not be elegant, the flavor is absolutely worth it.

Photo by @Tú Lê Miền Tây

Many locals enjoy ordering mini baguettes on the side for dipping into the coconut milk sauce, maximizing the experience!

Mong tay xao rau muong (Razor clam fried with water spinach)

Photo by @Hong Thanh Food

Razor clams are becoming increasingly popular among food enthusiasts in Ho Chi Minh City. Known for their unique finger-like appearance, these clams are typically thin, long, and chewy, offering a burst of flavor. Unlike in Halong Bay where they are typically steamed, in Saigon, they are stir-fried with water spinach and garlic, creating an earthy yet mouthwatering dish.

Ngao hap sa - Clam steamed with lemongrass

Photo by @Oanh Ngo Ngoc

No discussion about snails in Saigon's food culture would be complete without mentioning this dish. Fresh clams, characterized by their black and white or sometimes brown shells, are steamed with lemongrass. This cooking process takes less than 5 minutes; when all the clams open, it’s time to eat! Though it may seem simple, Ngao hap sa delivers the delicate salty-sweet flavor of freshly caught clams. To eat like a local, don’t forget to slurp up the broth!

So huyet rang me - Cockle fried with tamarind

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Not everyone in Vietnam enjoys the taste of cockles, but many will agree that they can be considered the king of all snails and clams. To prepare this Saigon specialty, cockles are boiled first, ensuring they are cooked before being tossed in tamarind sauce, oil, and coriander over low heat. The dish boasts natural freshness with an earthy undertone, along with health benefits due to its high iron content. This dish is usually served with bread to savor every last drop of the sauce!

Oc luoc - Boiled snails

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Golden apple snails are primarily available during a specific time of year, particularly in the rainy season. Prepared by simply boiling in water with lemongrass and lime leaves for 2-3 minutes, a dash of salt enhances the flavor. These boiled snails are typically enjoyed with fish sauce, chopped ginger, garlic, and chilies. If you travel to northern Vietnam, don’t be surprised if locals offer you this dish, as it symbolizes their hospitality.

So diep nuong mo hanh - Scallop grilled with onion

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Scallops are regarded as one of the more "luxurious" items in street cuisine. They are hard to come by and often served in small quantities. Scallops are first boiled and then grilled over charcoal. A mixture of onion oil is then sprinkled over each scallop. The delightful aroma of this dish will make your mouth water in anticipation!

Oc huong nuong sa - Sweet snail grilled with lemongrass

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Sweet snail, true to its name, has a rich texture and distinctive flavor that appeals to many tourists. A combination of garlic, onion, sugar, chopped lemongrass, and chilies is mixed together and then generously sprinkled over the sweet snails before grilling until cooked through. You can enjoy this dish with lemon sauce or fish sauce, both of which enhance the flavors.

Hau sot chanh day- Oyster grilled with passion fruit sauce

Photo by @Thien Duong Am Thuc

Similar to scallops, oysters can be slightly more expensive within the street food price range. Unlike other dishes typically sold by weight or plate, oysters in Vietnam are often sold individually. The cooking method is somewhat like that of grilled sweet snails with lemongrass, but the passion fruit sauce is drizzled on the oysters just before serving.

Oc mo xao toi - Mo Snails fried with garlic

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Oc Mo has a distinct flavor profile that combines richness with a delightful crunch. This snail variety is typically cooked quickly over high heat. Paired with sweet fish sauces, these snails offer a delightful eating experience that you won't soon forget.

5 Best Places to Try Snails in Saigon

While snail restaurants and vendors are abundant in nearly every district of Ho Chi Minh City, the following specific spots are highly recommended by locals:

• Nhà hàng Ốc Ngọc (411 Lê Đại Hành, Phường 11, Quận 11)
• Ốc Sen (200/18A Xóm Chiểu, Phường 14, Quận 4)
• Ốc Hòa (195/25 Trần Văn Đang, Phường 11, Quận 3)
• Ốc Tuyết (456 Dương Bá Trạc, Phường 1, Quận 8)
• Ốc Quang Anh (189 Tô Hiến Thành, Phường 13, Quận 10)

Snails have long been an irreplaceable part of Saigon’s street food culture and Vietnamese cuisine as a whole. If you ever have the chance to visit this remarkable nation known for its breathtaking scenery and delectable food, don't hesitate to explore the bustling night markets to savor these mouthwatering dishes!