Known in different regions as ốc hoàng đế, ốc gàu, ốc gáo, or ốc giá, this giant snail species can weigh anywhere from 1 to 3 kilograms, with some reaching up to 4 or 5 kilograms. They are found primarily in Vietnam’s south-central coast, especially in Phan Thiet, Binh Thuan province.

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The elephant snail is a unique marine delicacy of Vietnam. Photo: Son Hao

According to locals, these snails thrive in rocky underwater habitats such as reefs, cliffs, and crevices. Based on their shell color and size, elephant snails are divided into two types: ốc giác vàng (golden elephant snail) and ốc giác vôi (lime-colored elephant snail, or sometimes called black elephant snail).

The golden variety is typically larger, with striped gray and white meat. The lime-colored type is smaller, with darker flesh and orange spots. Both types are edible and valued for their natural sweetness and versatility in cooking.
The lime-colored snail (left) is smaller and more affordable than the golden variety (right). Photo: Hoai Dang, Tran Tan Hai

Bui Minh, owner of a seafood restaurant in Phan Thiet, explains that despite their large shells, the snails offer a substantial amount of meat - roughly half their weight. These snails are hardy and can survive for over 10 days in saltwater after being caught, making them easy to transport fresh to neighboring provinces.

“The meat is divided into two parts: the core and the gut,” Minh says. “The core is translucent white and firm, offering a crisp, crunchy texture. The gut - also called the liver or roe - is soft, rich, and buttery.”

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Preparing elephant snails is a meticulous process. Photo: Son Hao

For the best flavor and texture, only freshly caught snails are used. Older snails that appear dry or lack natural mucus tend to have tougher, less flavorful meat.

Preparation requires patience and skill. Due to the snail’s strong shell and dense meat, it is typically boiled first before being extracted using a sharp tool. Alternatively, the shell may be cracked open while the snail is still alive to retrieve fresh meat. Special care is taken to remove the bitter “scent gland” (similar to fish bile) to avoid any unpleasant flavors.

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Elephant snails caught during the rainy season are said to be tastier. Photo: Le Trieu Duong

After cleaning, the meat is lightly boiled, rinsed, and cut into bite-sized pieces to prepare a variety of dishes: salads, porridge, stir-fries, grilled or steamed plates. A simple boiled elephant snail dish, served with a dipping sauce of fish sauce, ginger, garlic, and chili, is one of the most popular ways to enjoy it.
Elephant snails are sold for $12–$16 per kilogram, depending on size. Photo: Quang Nguyen

Among tourists, the elephant snail salad is particularly favored. The meat is thinly sliced and mixed with ingredients like banana blossom, green mango, Vietnamese coriander, or just fresh herbs like mint, perilla, and onion. It's then seasoned with sugar, vinegar, fish sauce, lime juice, and chili, and topped with fried shallots or roasted peanuts. The salad is commonly eaten with rice crackers or shrimp chips.
The snail’s “cool” nature is often balanced with warming spices like ginger, lemongrass, chili, and herbs. Photo: Nguyen Hoai Dang

“A golden elephant snail weighing 2.5–3kg can yield over 1kg of meat - plenty to prepare a few dishes like steamed, salad, or stir-fried with vegetables, enough to feed four or five people,” Minh says.

In addition to its culinary value, the shell is often repurposed into ladles or crafted into decorative home items. Its unique shape and durability add to its economic value, making the elephant snail a sought-after catch among both fishermen and food lovers.

Thao Trinh