Oc Vu Nang, one of Con Dao’s most famous specialties, earns its poetic name from its distinctive shape, which resembles the gentle curve of a young woman’s breast. The snail has an off-centered conical shell with a small tip at the top, a thick exterior in shades of gray and black, and a shimmering mother-of-pearl interior. While most oc vu nang are only the size of three adult fingers, those from Con Dao can grow almost as large as a human palm.
These snails cling tightly to rocky cliffs along the coast, opening their shells to let seawater flow in with tiny organisms that serve as food. Because of this, harvesting them requires wading into the water, using flashlights to look deep into rock crevices, and carefully prying each snail from the stone. In Con Dao, oc vu nang are mostly collected around Hon Tai and Hon Trac—areas known for producing the freshest and highest-quality snails.
In the past, oc vu nang was considered a delicacy reserved for royalty. Over time, as the resource became more abundant, it became a beloved everyday dish for local fishermen—and eventually a must-try specialty for visitors.
Delicious Ways to Enjoy Oc Vu Nang
Like many types of shellfish, oc vu nang can be prepared in a variety of dishes: boiled, grilled, mixed salads, or fresh herb salads (goi). But the most popular—and simplest—method is boiling.
The snails are cleaned thoroughly and placed into a pot to boil, sometimes without adding any water because the snails naturally release liquid during cooking. Once cooked, the meat is pried out with a small knife, rinsed with hot water, and will turn from an ivory white to a light golden color. The flavor is sweet, crunchy, and best enjoyed with salt, pepper, and lime.
For the lucky ones who get to taste oc vu nang that are still “carrying milk,” the experience is unforgettable—the meat becomes extraordinarily creamy and aromatic.
Another favorite preparation is slicing the cooked snail thinly and tossing it with lime juice, chili, herbs, and crushed roasted peanuts. And for seafood lovers, nothing beats the smoky, irresistible flavor of oc vu nang grilled over mangrove charcoal.
The broth inside the shells is also delicious—naturally salty and sweet, with a rich ocean aroma.
A Cultural Experience as Much as a Culinary One
On Con Dao, many visitors enjoy oc vu nang the traditional way:
taking a small knife to the rocky shore, sitting on the warm stones overlooking the sea, prying the snails directly from the rocks, squeezing a bit of lime, dipping in salt and pepper, and savoring the fresh, crisp sweetness right there by the water. The snails with milk are especially prized for their rich, buttery taste.
A local folk verse even celebrates this special delicacy:
“Ai qua đất Thắm, Bãi Bàng
Hỏi thăm Ông Đụng, vú nàng lớn chưa?”
(“Anyone passing Dat Tham or Bai Bang,
Ask Mr. Dung if the vu nang snails have grown yet?”)
A Must-Try Taste of Con Dao
According to many travelers, a trip to Con Dao is not complete without tasting oc vu nang. Whether boiled, grilled, or made into salad, this remarkable sea snail always delivers a sweet, chewy, utterly unique flavor—one that truly captures the essence of Con Dao’s ocean.
If you’re exploring Con Dao, don’t miss the chance to experience one of its most treasured and unforgettable seafood specialties.
