Bun Oc is a beloved Vietnamese noodle soup featuring tender snails, fresh rice noodles, and a flavorful tomato-based broth that perfectly balances sweet, sour, and savory flavors.

This dish originated in Northern Vietnam, particularly in Hanoi, where it remains a popular breakfast choice and afternoon snack. Street vendors selling Bun Oc have been a common sight in Hanoi's Old Quarter for generations.

The soul of Bun Oc lies in its broth, which is made by slowly simmering snails with pork bones, tomatoes, and fresh herbs. The snails are carefully cleaned and prepared to ensure they're tender while maintaining their distinctive texture. The dish is assembled with rice noodles (bun) as the base, topped with snails, fresh tomatoes, water morning glory, banana flowers, and fresh herbs like perilla and Vietnamese balm.

While the traditional version uses freshwater snails, some modern variations incorporate sea snails or even omit the snails entirely for a vegetarian version. Some vendors offer a choice between regular broth (nuoc trong) or a richer, creamier version with tomato and snail paste (nuoc cot).

In Vietnam, Bun Oc is typically served with a side plate of fresh lime wedges, chili sauce, and shrimp paste, allowing diners to adjust the flavors to their preference. It's often enjoyed for breakfast or as an afternoon snack, particularly on cool days.

From a nutritional standpoint, Bun Oc is relatively healthy, being low in fat and rich in protein from the snails. Snails are also a good source of iron, magnesium, and omega-3 fatty acids. However, those with shellfish allergies should avoid this dish, and it's worth noting that the broth can be quite high in sodium.