The shop is located on the pavement of Luong Ngoc Quyen Street.


Giang, the shop owner, says she has run her business there for 13 years.

All customers sit on small low blue plastic chairs around the owner.

The best snails for the dish are oc buou and oc nhoi.

Giang boils the mollusks and pulls the meat out of the shell.


The broth is made from the water used to boil the snails and cooked with pork bones to sweeten it. 

The snails are placed in a bowl of rice vermicelli and the broth is poured over them.

Bun oc is accompanied by a variety of fresh vegetables and herbs like lettuce, coriander, perilla, knotweed, and basil.