Oc Giac is one of the most common and beloved seafood ingredients in the daily meals of Phu Quy islanders. It can be prepared in many ways—boiled, steamed, grilled—but the most famous and irresistible dish is Phu Quy–style oc giac salad.
Oc giac are impressively large, sometimes weighing up to 2 kilograms, and can survive for several days in saltwater even after being brought ashore. However, for the best-tasting salad, the snail must be processed immediately after being caught, while the meat is still fresh and naturally releases its mild brininess—preserving the signature flavor of the dish.
To make a delicious oc giac salad, the balance of sweetness and acidity is essential. Sugar and vinegar must be adjusted so the dressing is flavorful without being overly sweet or too sour. The salad is then topped with fragrant purple onions sautéed until golden. The dipping sauce also plays an important role—it must be carefully mixed to harmonize tangy and sweet notes, enhancing the taste of the snail.
When served, oc giac salad is typically enjoyed with crispy prawn crackers or grilled rice paper, adding texture and aroma that make the dish even more appealing.
Simple, fresh, and full of island flavor, oc giac dishes are a must-try for anyone visiting Phu Quy.
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