Oc Vu Nang (literally “maiden’s breast shell”) is one of the most iconic specialties of Con Dao. This species lives on rocky cliffs in only a few coastal areas such as Con Dao, Cu Lao Cham (Quang Nam), and Dai Lanh (Khanh Hoa). According to marine biodiversity researchers, Con Dao offers the most ideal habitat for oc vu nang. The shellfish can be found year-round, but they appear in greatest numbers during full-moon days.
Local people often refer to this delicacy through a familiar folk verse:
“Whoever passes Dat Tham or Bai Bang,
Ask at Ong Dung if the maiden shells have grown.”
Oc vu nang has a distinctive conical shape with a small tip on top, resembling a young girl’s breast—hence the name. Its outer shell is dark grey, while the inside shines with iridescent mother-of-pearl.
The areas with the highest concentration are Da Tham, Bai Bang, and Hang Cau. For travelers joining eco-tour tours around Con Dao, a visit to the beautiful Ong Dung Beach is also the perfect chance to enjoy this famed local specialty.
Harvesting oc vu nang is not easy. Fishermen must wade or dive under the water, shine a light into rock crevices, and use a pointed knife to gently pry the shells off the rocky surface. Those in Con Dao tend to be slightly larger than in other regions—some nearly as big as a hand. The bigger the shell, the deeper its natural pink hue when polished with sand.
Historically, dishes made from oc vu nang were considered so rare and delicious that they were served only to kings. Today, they remain a treasured part of Con Dao’s culinary culture.
Popular Dishes Made from Oc Vu Nang
- Boiled – the simplest and most popular method. The shells release their own natural juices, creating a sweet, clean flavor. Served best with salt, pepper, and lime.
- Grilled – the most beloved version among seafood lovers, delivering a smoky aroma and rich, buttery taste.
- Shellfish salad (goi) – thinly sliced boiled meat mixed with pork skin, herbs, cucumber, roasted peanuts, chili, and lime; served with grilled rice crackers and ginger fish sauce.
- Mixed with lime and chili – fresh, chewy, refreshing, and perfect as a snack.
- Stir-fried – a rustic home-style dish often served in fishermen’s meals during bumper harvests.
What elevates the flavor of oc vu nang is the renowned Con Dao fish sauce, which perfectly complements the natural sweetness of the shellfish.
For many travelers, a trip to Con Dao is not complete without tasting this rare and unforgettable gift from the sea.
