The largest oc buou can be found in Bau Nghe, Hoa Son Commune, Hoa Vang District, Danang City. Despite their hard, thick black shells, they are considered a valuable food source with high nutritional value and a potent remedy for ailments like leprosy and joint pain.

To prepare oc buou, the snails are soaked in water overnight to remove dirt, thoroughly cleaned, and then boiled for a few minutes. The cooked meat is separated from the shell and seasoned with a blend of broth mix, lemongrass, chili, pepper, peanut oil, and crushed chives (Allium schoenoprasum). To create the flavorful broth for the dish, boiling water is added to the seasoned meat, along with tomatoes, pineapples, and bamboo shoots. The mixture is simmered for about 15 minutes.

Quang noodles with oc buou are typically served with a variety of fresh vegetables, including banana buds, lettuce, crown daisy (Chrysanthemum coronarium), cilantro, and baby mustard greens. Those who prefer some extra kick to their dish often enjoy crushed roasted peanuts, grilled rice paper, and chili for added spiciness.

An eye-catching bowl of Quang noodles with oc buou entices diners with its vibrant colors, and the delightful aroma that wafts from the bowl makes it an irresistible specialty that beckons from the moment it is served.

Source: Saigon Times