Known locally as ốc đá um sả ớt, or oc da simmered with lemongrass and chili, the dish is closely linked to Phu Tuc Village in Danang, where streams and rivers like the Luong Dong River, Song Huong, and Khe Gianh serve as natural habitats for these snails.
Each year, around the first lunar month, villagers wade through shallow, slow-flowing streams to gather snails. An experienced villager can collect several kilograms in a day. The snails range in size from as large as an index finger to as small as a pinky finger. Their dark shells have subtle golden streaks, and they feed on moss growing on submerged rocks.
Before cooking, the snails are soaked for several hours with crushed chilies to help them release impurities. The preparation requires precision: the pointed tip of each shell must be trimmed by about a quarter of its length. Cutting too shallow makes the snail difficult to eat, while cutting too deep risks damaging the meat.
The snails are carefully rinsed with clean water and placed in a basket to drain. The cook heats a pan on the stove, adds oil, and then sautés crushed shallots. When the oil becomes fragrant, the heat is reduced, and the snails are added to simmer with lemongrass. The mixture is cooked over low heat and stirred occasionally until the seasoning is fully absorbed.
This dish is popular among both adults and children. For locals, it is more than just a flavorful dish. Enjoying oc da also means appreciating the region’s pristine rivers, streams, and forests, where the snails are nurtured by pure mountain water.
