Besides pho, bun thang, bun dau… bun oc is also a popular and attractive dish in Hanoi, attracting diners from near and far to enjoy.

True to its name, bun oc is made from main ingredients including noodles and snails, along with fatty crab meat, fried tofu, spring onions, basil, tomatoes…

Located deep in alley 12, Dao Tan street (Ba Dinh, Hanoi) is a traditional bun rieu restaurant, preserving the simple yet delicious taste of the broth that has won the hearts of diners over the years.

The owner of the restaurant is Ms. Luong, the third generation in the family selling bun oc. Her mother used to sell bun rieu on the streets of Hanoi’s Old Quarter. It was only later that she opened a restaurant. As she got older, she passed down the trade to her child.

Originally a cooking enthusiast, selling bun oc early in the morning and late at night was difficult, so at one point Ms. Luong decided to stop and leave the traditional trade. About 6 years ago, missing the taste of her mother’s cooking, she reopened bun oc on Dao Tan street.

“When I retired, many regular customers called to ask when I would sell again, inquired about why I stopped. They said they missed the taste of my bun oc, which made me reluctant to leave the trade,” Ms. Luong said.

A bowl of bun oc here includes snails, crab meat, fried tofu, beef slices, balut egg, and sausage. However, many people prefer the original crab bun rieu without too many side dishes.

Ms. Luong shared: “There is no secret to my bun oc restaurant, just serving customers like you would at home. All ingredients like snails, beef, sausage… are selected fresh, and sold after minimal preparation.

Most importantly, the snails must be made from fresh snail meat, absolutely not using frozen. If frozen snails are used, they will not be sweet, and will lose their characteristic aroma,” the owner said.

According to Ms. Luong, the snails used in the restaurant are mainly imported from southern provinces. “The snails are transported by air to ensure they are fresh, healthy, and not dead,” the owner said.

The snails are cleaned thoroughly, so when eating, there is no sand, grit, or slime.

During peak times, Ms. Luong’s bun oc restaurant is always full, serving more than 500 bowls. The restaurant is open from 6am until evening.

According to Ms. Luong, the broth of the restaurant, besides the crab, also includes pork bones, tomatoes, and tamarind. The tamarind is sour and seasoned to the right level of sourness, not too strong.

The fried tofu is fried just right to be soft, fluffy, and not dry. “I personally fry the dried shallots to make them smell better than industrially made ones,” Ms. Luong said.

The price of each bowl of bun oc ranges from 35,000 to 65,000 VND. Ms. Luong’s bun rieu restaurant mainly serves regular customers and sells online on various technology applications. Lunchtime is the busiest time for Ms. Luong’s bun oc, with customers dining in and lining up to take away.

“My bun oc restaurant has a sweet, refreshing, and mouthwatering taste, with a rich and creamy tofu texture unlike many other places. The snails, whether large or small, are fresh and have a sweet and meaty taste,” Ms. Luong shared.

Mr. Quan works in Ho Chi Minh City, but every time he comes to Hanoi on business, he always goes to this restaurant to eat bun oc. “I like the sweet, refreshing broth, with a slight sourness and a fragrant smell of tamarind here. The snails are fatty, crunchy, and very appealing,” Mr. Quan said.
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