|Place of origin||Vietnam|
|Region or state||Hanoi|
|Main ingredients||Roasted snails, soup|
|Cookbook: Bún ốc Media: Bún ốc|
Bún ốc ("snail vermicelli soup") is a dish of Hanoi, Vietnam. Roasted snails, ốc luộc, may be eaten first as an appetizer. Snail congee is called cháo ốc, and canh ốc chuối đậu, is a thin snail soup with green banana, fried tofu and tía tô.
Hanoi-style bún ốc
- Thanh Nien Slimy scrumptious snails June 17, 2011 "Ốc luộc is a simple snack and can be considered the appetizer for a series of snail courses. After ốc luộc, my mother would cook snail and noodle soup, bún ốc, or a sort of snail porridge called cháo ốc, or canh ốc chuối đậu, which is a snail soup with green banana, fried tofu and tía tô (perilla leaves)"
- Anthony Bourdain No Reservations: Around the World on an Empty Stomach 2007
- Vietnam Cooking Experience - Soup with snails and tofu - Bún Ốc
- Down The Street and Back Again - 365 Food Experiences One Bite at a Time Here in Vietnam - Sampling Vietnam One Meal at a Time - Bún ốc snail noodle soup
|This article about Vietnamese cuisine is a stub. You can help Wikipedia by expanding it.|