Bún Ốc –Hà Nội

A steamy and spicy bowl of Bún Ốc (snail rice noodles) is always the top choice in the chilly weather of winter these days. Although the Vietnamese noodle is perhaps not as well-known to many foreigners as Phở, it’s a specialty many locals are most definitely in love with.

The highlight of Bún Ốc is the harmony of the flavors. The rich bone broth has a unique tangy taste derived from ripe tomatoes and rice vinegar that will make diners crave for more. A bowl of Bún Ốc normally topped with some chewy snail and cooked tomatoes. Some places also offer beef, crispy tofu, and Chả lụa.

This dish is always served with a plentiful platter of fresh herbs such as mint and basil. Local diners want to enjoy a more piquant taste by adding a few drops of shrimp paste into the broth. A bit of chili oil will also enhance the flavor and make the bowl of noodles look more appetizing.

The broth plays a key role in the dish. It strikes a perfect balance between tangy and sweet flavors. What further sets this dish apart from other counterparts is the addition of Chả Ốc, an unorthodox topping that not many places have. They are made with a variety of herbs, have a slightly chewy texture, and taste well-seasoned.

Usually, Bún Ốc is served piping hot. But many shops also offer Bún Ốc nguội, which is literally translated as cold snail rice noodles. What’s different about this dish is that you’ll get a bowl of cold broth packed with green onions, tomatoes, and snails and a separate plate of fresh rice noodles. As you eat, dip some rice noodles into the bowl, take a sip of the broth, and feel the flavor spreads through your mouth.

This dish is extremely popular in the summer, as it brings a refreshing taste that can slowly ease the scorching heat of Hanoi’s weather.