This rugged-shelled delicacy is a flavorful island treat that tourists can't resist, even if it means tapping the table to get a bite.
This is one of the signature seafood delicacies of Ly Son Island - the coastal paradise of Quang Ngai Province.
Moon snails are commonly sold at the old Ly Son port market.
June and July mark the peak travel season on Ly Son Island (Quang Ngai), a place often dubbed the “Maldives of Vietnam.” Beyond its stunning seascapes, Ly Son is also renowned for its fresh and flavorful seafood. Among its culinary treasures, the moon snail - locally known as oc cu - is a must-try for visitors.
Also called oc xa cu, oc go, or oc mat trang, this sea snail thrives across coastal waters from Quang Tri to Khanh Hoa. However, the variety found in Ly Son is especially prized for its superior taste and rich flavor, thanks to the island’s unique geography and natural conditions.
Moon snails typically inhabit coral reefs and rocky outcrops. Their rough shells are marked with swirling ridges in shades of greenish-gray, pale blue, or reddish-orange. The snail’s operculum, or shell lid, is thick, circular, smooth, and iridescent like mother-of-pearl.
These opercula are often repurposed into decorative items and souvenirs due to their striking appearance and durability. When hit by sunlight or lamplight, they gleam like precious gems, earning the nickname “pearl eyes.”
Boiled moon snails offer a simple but flavorful experience
Smaller snails are about the size of a thumb, while larger ones can be three to four times bigger.
At low tide, visitors strolling the rocky coastlines may spot these snails, though they are usually small. For larger, meatier specimens, fishermen dive into deeper waters with specialized gear.
Nguyen Na, a local islander, shared that moon snails are harvested year-round, except during Ly Son’s stormy season from September to November. They can be prepared in various ways, including boiling, grilling with butter, or stir-frying with garlic and chili.
For the boiled version, the snails are washed to remove sand, then cooked with salt, ginger, and lemongrass for 10 to 15 minutes. While waiting, locals prepare a dipping sauce of chili salt with lime, minced Ly Son garlic, and aromatic herbs.
Though the dish is easy to cook, eating it requires a bit of technique.
The shell is rugged like a piece of stone.Moon snails are a seafood delight not to be missed in Ly SonLy Son’s bustling fish market offers a wide variety of fresh seafood
Even after boiling, the snail’s thick operculum remains firmly attached. Diners must gently tilt the snail and repeatedly tap it against the table until the “pearl eye” dislodges. The meat is firm, slightly chewy, and richly sweet.
Locals often joke that it’s a dish “you don’t need chopsticks for, but your hand gets sore from tapping.”
Outdoor diners can also savor charcoal-grilled moon snails. After ten minutes on the coals, a tantalizing aroma fills the air.
On Ly Son Island, while men go to sea to harvest snails, women are skilled at cracking the shells to extract the meat. They use small hammers or stones to break the shell without damaging the delicate flesh. Raw snails cost just $1.60-$2.40 per kilogram, but shelled meat sells for $10-$14 per kilogram.
The meat can also be stir-fried with chopped lemongrass, chili, and pepper, and enjoyed with crispy rice crackers. Once seasoned and sautéed, the snail becomes firm, sweet, and savory. Even when served, the shimmering operculum often remains attached. Many tourists wash and keep the unique “eyes” as mementos.
Unfortunately, moon snails spoil easily, making them difficult to transport back to the mainland. While other regions may sell similar snails, they often come from different coastal waters, not Ly Son.
Vietnamnet.vn
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