According to Professor Dr. Nguyen Xuan Ninh, a nutrition expert and deputy director of the Institute of Applied Medicine in Vietnam, bun oc (Vietnamese rice noodle soup with snails) is a delicious and refreshing dish. Accompanied by various vegetables, it is less greasy compared to other meat-based dishes.
A bowl of bun oc typically contains only about 200kcal, whereas a serving of bun cha (grilled pork noodle), pho bo (beef noodle soup), or sot vang (beef stew noodle soup) provides twice the amount of energy. Therefore, consuming bun oc is less likely to lead to weight gain, making it a popular choice for many after the Tet holiday. This increased demand also contributes to a rise in the price of this dish during and after the Tet festival.
A bowl of bun oc in its original form after the Tet holiday can be both delicious and act as a traditional remedy for health.
The variety of herbs and vegetables that accompany bun oc not only balances the flavors but also offers medicinal benefits. For instance, perilla ocimum (tia to), pepper elder (la lot), and Chinese chives (hanh hoa) are commonly served with bun oc, and these herbs are known to have positive effects on the body.
In traditional Eastern medicine, pepper elder has a warm and spicy flavor, helping to dispel cold and harmonize the cold and dampness associated with snails. Perilla ocimum, with its warm and spicy characteristics, aids in lowering qi (energy flow) and eliminating stagnant phlegm, while also removing fishy odors, detoxification, and counteracting allergies caused by shellfish. Chinese chives, with their sweet and spicy taste, dispel cold, promote qi flow, benefit the elimination of dampness, relieve colds, sterilize, and are typically used fresh, with no restrictions on dosage.
Additionally, snails are a good source of vitamin B, calcium, fat, and protid. As they are considered cooling in nature, they are suitable for consumption when the body feels hot, thirsty, or swollen, which is often the case after the Tet holiday indulgences. Thus, aside from being a tasty dish, bun oc can also be considered a healthy remedy when consumed in the right way.
However, Dr. Xuan Ninh particularly emphasizes a common habit among Vietnamese diners, who often prefer their dishes with “full toping,” believing that it enhances the taste and quality. While this may be a matter of personal preference from a culinary perspective, Dr. Ninh, from a nutritional and health standpoint, suggests that this approach may not always be beneficial, especially after the Tet holiday.
A bowl of bun oc with all the toppings will have a higher energy content and may not be suitable for consumption after the Tet holiday.
As an example, a fully loaded bowl of bun oc might include toppings such as pork belly cracklings (top mo), pork cold cuts (gio), balut (trung vit lon), crab paste, and beef. Consuming such a bowl will result in a calorie intake that is double or even triple that of a basic bowl of bun oc. While the sour and refreshing taste might be retained, the excessive energy intake can lead to weight gain.
Furthermore, food hygiene is of utmost importance when it comes to eating bun oc, especially in eateries. During and after the Tet holiday, the demand for this dish surges, and the increased volume of customers may compromise the food preparation and sanitation processes, leading to a higher risk of food poisoning, particularly in street-side restaurants.
Moreover, while bun oc is a tasty treat, it should not be overindulged. Snails, being bottom-dwellers in aquatic environments, tend to cause stomach fullness and indigestion. They may also contain high levels of heavy metals, which are detrimental to health. Therefore, it is advisable to consume bun oc in moderation and opt for the original version of the dish after the Tet holiday to maintain a healthy balance.
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