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. The dish is believed to have originated during Vietnam's colonial period, when sea snails were introduced into Vietnamese cuisine by French colonists.
- 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
- Bánh to Baguettes: French Influences on Vietnamese Cuisine
- 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
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