The ốc cừ, also known as the conch snail of Ly Son Island, is easily recognized by the round operculum covering its shell opening, resembling a small pearl-like button. This operculum is exceptionally hard and durable, often used to make jewelry and decorative items. For visitors to Ly Son, enjoying dishes made from ốc cừ is considered a must-try culinary experience.
Fresh conch snails are typically cooked by boiling or stir-frying with lemongrass and chili. When eaten with fresh basil and young Ly Son garlic, the flavor becomes even more distinctive. To enjoy boiled conch snails, a sharp bamboo toothpick is used to lift the operculum and extract the meat, often likened to arranging pieces on a Go board.
Conch snails are harvested along rocky shores and deeper offshore areas. Smaller snails can be found close to shore when the tide recedes, while larger ones require going farther out into rougher waters. Ly Son’s conch snails are especially prized for their firm texture and naturally rich flavor, considered superior to conch from other coastal regions. As a result, although their price is higher, many diners still prefer conch sourced directly from Ly Son.
The snails are sold in two forms: whole-shell conch costing around 20,000 VND per kilogram, and cleaned conch meat priced at about 120,000 VND per kilogram. In the evening, it is common to see local women cracking shells to prepare fresh conch meat for the morning market. Visitors can easily buy a few kilograms to steam with ginger or enjoy a freshly cooked plate at eateries near Chua Hang.
Steaming conch snails is simple: rinse thoroughly, place in a pot with ginger and a bit of salt, and steam until just cooked—about five minutes for shelled meat and slightly longer for whole snails. The dish is usually served with basil, fresh Ly Son garlic, and a dipping sauce of salt, pepper, and lime, which complements the natural sweetness of the snail better than fish sauce.
A special preparation known locally as “ốc gõ” refers to steamed whole conch that is cracked open by tapping the shell against a hard surface. This traditional way of eating is popular among locals and adds an element of fun to the experience.
Among Ly Son’s unique innovations is Ly Son Conch Snail Cake (Chả Ốc Cừ)—a creative variation developed by Dao Ngoc Ly Son Hotel. Unlike the common boiled or stir-fried conch, this dish incorporates finely chopped snail meat combined with spices and shaped into savory cakes. After being registered and recognized, the recipe has gained popularity, helping establish chả ốc cừ as a distinct specialty of Ly Son Island.
Whether enjoyed as boiled conch, “ốc gõ,” or the innovative chả ốc cừ, this humble marine snail has become an integral part of Ly Son’s culinary identity. Visitors exploring the island’s rugged coastline often find that savoring freshly steamed conch in the ocean breeze is one of the most memorable experiences of their trip.
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