This tangy snail soup is a staple in Hanoi. It is usually prepared with freshwater snails that are combined with a tomato-based broth. The dish also contains rice vermicelli noodles and fresh Vietnamese herbs, while typical garnishes include fish cakes, fried tofu, sliced scallions, fried shallots, or cilantro.
Lime wedges, shrimp paste, or chili sauce can be served on the side. Bún ốc is prepared as a classic winter version or as a refreshing summer variety in which the broth is served cold, and the noodles should be dipped in the broth and then consumed.
MOST ICONIC Bún ốc
View more
Bún mọc is a traditional noodle soup originating from Moc village, Nhan Chinh, Thanh Xuan, Hanoi. The main ingredients in the soup are vermicelli noodles and pork balls. The broth is usually made from shiitake mushrooms and pork ribs and bones, and the foam is skimmed off the surface regularly as the broth is simmering so that it remains clear and has a sweet, delicate, and rich flavor.
The pork balls are made from raw pork sausages such as cha lua, cha chien, cha la, and cha que. Bean sprouts, shallots, black pepper, and cilantro are welcome additions to bún mọc, elevating the noodle soup's flavors to make it even more rich.
This colorful noodle soup is a local specialty hailing from Hai Phong. It consists of pork-based broth that is topped with a variety of ingredients such as crab meat, fresh herbs, pork balls, chả lụa sausage, or ground meat wrapped with betel leaves (bò lá lốt).
The ingredients may vary, but each bowl needs to have a serving of locally made noodles (bánh đa) that are characterized by their light red hue. Lime wedges, lettuce, perilla leaves, or sliced chili peppers are usually served on the side.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.