Bún ốc

Bún ốc is a traditional Vietnamese dish, primarily a soup, made from rice vermicelli and snails. The dish is popular throughout Vietnam, but particularly in the northern region of the country. It is often enjoyed as a breakfast meal, but can also be consumed at any time of the day.

Ingredients and Preparation

The main ingredients of Bún ốc are rice vermicelli and snails. The snails used in the dish are typically freshwater snails, known as ốc in Vietnamese. These are boiled and then removed from their shells. The broth is made from the water used to boil the snails, combined with tomatoes, tamarind juice, and various herbs and spices. The rice vermicelli is cooked separately and then added to the broth.

The dish is typically garnished with fresh herbs such as mint, cilantro, and Vietnamese coriander. It may also be served with additional condiments such as fish sauce, lime wedges, and chili peppers.

Cultural Significance

Bún ốc is a staple of Vietnamese street food culture, and is often sold by vendors in markets and on the streets of cities such as Hanoi. The dish is particularly popular during the cooler months, as its warm broth is considered comforting.

In addition to its popularity in Vietnam, Bún ốc has also gained recognition internationally, with Vietnamese restaurants around the world offering the dish on their menus.

Variations

There are several variations of Bún ốc, including Bún ốc nước (snail noodle soup), Bún ốc xào (stir-fried snail with noodles), and Bún ốc nấu chuối đậu (snail noodle soup with green bananas and tofu). These variations may include additional ingredients or different methods of preparation.

See Also

• Pho
• Bún bò Huế
• Bún riêu
• Vietnamese cuisine