For generations, ốc vú nàng (often translated as the “pink-foot limpet” or “lady’s breast limpet”) has been considered one of the rarest and most iconic seafood specialties of Con Dao. This unique mollusk can be cooked in many different ways, and every dish delivers a distinctive, unforgettable flavor.
Found in both tropical and temperate waters, ốc vú nàng inhabits the Pacific and Indian Oceans — including Hawaii, Japan, Australia, the Red Sea, Mauritius, Madagascar, South Africa, and several sub-Antarctic islands.
In Vietnam, scientists confirm that the species lives along the central and southern coastline, but Con Dao (Ho Chi Minh City) has the largest and most diverse population. Three species are found here: Cellana nigrolineata, Patella ulyssiponensis, and Cellana testudinaria.
In Con Dao waters, ốc vú nàng appears year-round, but is most abundant during the full-moon period. They cling tightly to coastal rocks, opening their shells to filter nutrient-rich seawater. Catching them requires divers to wade through rocky shallows, pry the limpets from the stones with a sharp blade, and collect them one by one.
Thanks to Con Dao’s pristine marine ecosystem, ốc vú nàng here is exceptionally flavorful — sweet, firm, and aromatic — appealing to both casual diners and sophisticated food lovers.
Popular Ways to Enjoy “Oc Vu Nang”
Boiled Limpets – the simplest and most traditional way
Boiling is the most common preparation. The limpets are cooked just until done, then removed from the shell, rinsed, and briefly doused with hot water. The meat turns from ivory white to a golden hue — tender, sweet, and naturally aromatic.
The dipping sauce is simple: salt, pepper, lime, and chili.
Boiled limpets are not fatty like pork, not chewy like clams, and not mushy like oysters. During the milky season, the meat becomes creamy and incredibly rich — a true delicacy.
The boiling broth is also delicious, slightly salty and sweet, and can be used to make a flavorsome seafood soup.
Limpet Salad (Gỏi ốc vú nàng) – a favorite for seasoned food lovers
To make this dish, the limpets are boiled, sliced thinly, and mixed with pork skin or pork belly, Vietnamese herbs (rau răm and mint), cucumber, roasted peanuts, lime juice, and chili.
The salad is served with grilled rice paper and ginger fish sauce.
It’s crunchy, fragrant, rich, and refreshing — a combination that leaves a lasting impression.
Steamed Limpets with Lemongrass
A simple yet aromatic dish. Limpets are cleaned, then steamed with crushed lemongrass, fish sauce, and seasoning. Once cooked, the meat becomes soft, sweet, and infused with the fragrance of lemongrass.
Stir-fried Limpets with Garlic and Butter
This dish combines the rustic flavors of Vietnamese seafood with Western-style buttery richness. The garlic fragrance blends beautifully with the limpet’s natural sweetness, creating a delicious and unique dish.
Grilled Limpets – the most iconic dish of all
Grilling is considered the best and most authentic way to enjoy ốc vú nàng. The limpets are grilled in their shells over mangrove charcoal. As they cook, the juices sizzle and release a mouthwatering aroma.
After grilling, the shell is cracked open to reveal the golden, firm meat.
Dip it in salt–pepper–lime–chili and enjoy:
- Sweetness of the limpet
- Saltiness of the sea
- Spicy heat of the chili
- Refreshing acidity of the lime
- A truly unforgettable combination.
A Rare and Precious Marine Species
Oc vu nang is not only a culinary treasure of Con Dao but also one of the rarest limpets in the world. According to Dr. Võ Sĩ Tuấn (Nha Trang Institute of Oceanography), overharvesting has caused populations to decline sharply in many regions — even pushing them toward extinction in some areas like Nha Trang Bay.
Because there is no artificial breeding method for this species, sustainable harvesting and strict conservation are urgently needed to protect this precious marine resource.
Con Dao – A Culinary Paradise Worth Preserving
With its rich marine biodiversity and pristine ecosystems, Con Dao is home to many rare seafoods, including red lobster, moon crab, and ốc vú nàng. These delicacies are treasures of both nature and culture — and preserving them is essential to maintaining Con Dao’s unique identity.
