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The Ultimate Guide to Vietnamese Edible and Poisonous Snails and Slugs

14 September, 2024

Not all snails are edible, so join us as we go through a list of delicious freshwater, seawater, and poisonous snails found in Vietnam in the article below.

1 Edible Seawater Snails That Taste Delicious

Fragrant snail

Fragrant snail

When it comes to famous snails, one cannot forget the fragrant snail, nicknamed the “queen of snails.”

Fragrant snails meet all the criteria of being easy to find, delicious, and simple to prepare. They always attract people to enjoy them, even the pickiest eaters. In addition, fragrant snails also provide many beneficial nutrients for health, such as , , , , , and…

Cà Na snail

Cà Na snail

Cà Na snails are as small as the pinky finger, with a pointed spiral top and a green shell, hence the name given by locals.

This type of snail tastes good no matter how it is cooked, thanks to its crunchy and bouncy texture.

Nail snail

Nail snail

True to its name, this snail species resembles an adult human fingernail in shape and is about 7-10 cm long. The meat inside is covered by a light grayish-brown shell.

Nail snails are also very nutritious, as their meat has a cooling effect and a salty taste that helps treat loose phlegm, eliminates phlegm, and treats lumps…

Breast snail

Breast snail

Breast snails are a rare seafood delicacy with a conical shell, a small nipple-like protrusion at the top, and a rough, black, matte shell the size of three adult fingers.

This type of snail is available all year round, but it is most abundant during the full moon, usually living on the rocky shores of Con Dao and Cu Lao Cham (Quang Nam) seas. Breast snails are delicious whether grilled or made into a salad.

Bạch Ngọc snail

Bạch Ngọc snail

Adorned with a white, shiny shell, this snail earned the beautiful name “Bạch Ngọc” from the people of Nha Trang.

Not only is it beautiful on the outside, but its meat is also known to be very tasty and can be prepared in many special dishes, especially the sweet and sour dish of “ốc bạch ngọt xào me.”

Len snail

Len snail

The size of a finger, the Len snail has a brown-black shell with white streaks and small veins running along its length.

When alive, the meat is red, but it turns emerald green when cooked, with a crunchy texture. This snail is at its best when prepared as “ốc len hầm dừa” – a favorite dish of many people, thanks to the sweet and savory taste of the meat.

Fat snail

Fat snail

This snail species is found all over Vietnam, from Cat Ba and Do Son to Ca Mau, hence the diverse characteristics between regions.

Fat snails usually live in sandy or muddy bottoms in saltwater. They taste best in the gut, with a rich, soft, and fragrant flavor.

Spiny sea hare

Spiny sea hare

One of Phu Quoc’s famous specialties, the Spiny sea hare has a rough, spiny shell, but its meat is very soft and plentiful.

Just grilling this snail will give you a taste of its creamy yet crunchy texture.

Jumping snail

Jumping snail

This snail species is only found in warm seas. Jumping snail meat is crispy, sweet, and fatty. Whether grilled or steamed with lemongrass, it always offers a wonderful and unique flavor that attracts diners.

Empress snail

Empress snail

True to its name, the “Empress snail” has a unique shape, with a gigantic size compared to other snails, weighing between 800g and 4kg. Its orange-colored meat is very appealing and attracts attention at first glance.

Star apple snail

Star apple snail

The Star apple snail has an average size, with ridges on its shell resembling the ridges of a star apple, and veins and bricks in a whitish-brown color. This snail is mainly found in the central regions of Vietnam.

Hand snail

Hand snail

With a large size of about 17cm and a shape resembling human hands, the Hand snail sparks curiosity in those who see it for the first time.

In addition, Hand snail meat also provides many beneficial nutrients for health.

Red snail

Red snail

The Red snail has a thick red shell with a sharp spiral tip. Its meat is dark red, chewy, crispy, and sweet. This snail species is usually found in the southern coastal regions of Vietnam.

2 Delicious Freshwater Snails

Apple snail

Apple snail

It would be a shame not to know about the Apple snail, a freshwater snail commonly found in rivers, lakes, and canals. With a black, round shell and sweet, soft, and chewy meat, it is one of the most delicious and rustic dishes in Vietnam.

It can be prepared in many ways, such as bún riêu ốc (rice vermicelli soup with snails), canh ốc chuối đậu (snail and banana flower soup), or simply steamed with lemongrass and dipped in ginger fish sauce. Stuffed Apple snail is also a popular dish.

Coconut snail

Coconut snail

Coconut snails are mainly found in the Mekong Delta region. With a smooth, thick shell and a small size, they are also one of the favorite dishes of young people today.

Some ways to prepare Coconut snails include stir-frying with spicy butter or salty butter, both of which are extremely delicious.

Garlic snail

Garlic snail

Resembling a garlic bulb in shape, this snail species got its name from its appearance. It is mainly found on islands and has a dark grayish-white color. Garlic snails also offer high nutritional value.

Rice snail

Rice snail

Rice snails are unique compared to other snail species as they do not produce mucus. They have a white-green shell, the size of a finger, and white, opaque meat with a crunchy and fragrant texture.

Jackfruit snail

Jackfruit snail

Also known as ốc lác, ốc nhồi, or ốc bươu đen, the Jackfruit snail is found in Vietnam, China, Laos, and Cambodia. This snail species has a stronger flavor and meat that is crispier than the Golden Apple snail.

Protein and calcium are two nutrients abundant in snail meat, making it extremely beneficial for people of all ages, especially pregnant women.

3 Poisonous Snails That Should Not Be Eaten

Mud snail

Mud snail

The Mud snail is considered highly toxic, containing the neurotoxin Tetrodotoxin, which remains even after cooking.

If not treated promptly, victims may die within 30 minutes of eating Mud snails, exhibiting symptoms such as tingling and burning sensations in the lips, nausea, and difficulty breathing.

Cone snail

Frequently asked questions

Edible snails and slugs are those that are safe for human consumption, while poisonous ones contain toxins that can be harmful or even fatal if ingested.

Edible snails and slugs typically have a firm, dry shell and a distinct odor. They are usually found in clean, well-ventilated areas and move slowly. On the other hand, poisonous snails and slugs often have a slimy appearance, with a soft, moist shell and a foul odor. They tend to inhabit damp, dark places and move more rapidly.

Yes, there are several species that are popular in Vietnamese cuisine. Some of the most common edible snails include the Vietnamese brown clouded snail (Sinohelix spp.), the rice snail (Cipangopaludina lecythi), and the apple snail (Ampullaria spp.). As for slugs, the giant African land slug (Limax maximus) is sometimes consumed, but it is not as common as snail dishes.

It is important to properly clean and prepare snails and slugs before cooking. This includes removing the entrails, cleaning the shell, and boiling or steaming the snail/slug meat to eliminate any potential bacteria or parasites. Cooking methods such as stir-frying, grilling, or boiling in soups are commonly used to prepare these dishes.

Snails and slugs are considered a good source of protein, iron, and other minerals. They are also low in fat and calories, making them a nutritious food option. In traditional medicine, snails are believed to have therapeutic properties for treating various ailments, including digestive issues and skin conditions.

One of the most famous Vietnamese dishes featuring snails is ‘Oc Luoc Xa’, which consists of boiled snails marinated in lemongrass and chili. Snails are also used in noodle soups like ‘Bun Rieu Oc’, where the snail meat is used to make a savory broth. As for slugs, they are not as commonly used in dishes, but they can be prepared in similar ways to snails, such as stir-frying with garlic and green onions.