Bún ốc is the Vietnamese noodle dish made with freshwater snails, banana flower, and rice vermicelli.
The dish is a Hanoi specialty built around ốc, the Vietnamese word for snails. The snails are cleaned, boiled, removed from their shells, and served with thin round rice vermicelli. The broth is often tart and savory, with tomato, rice vinegar or other souring ingredients, and aromatic herbs.
Banana flower, green banana, tofu, and perilla may accompany the bowl. Some versions are served hot as soup, while bún ốc nguội is a cooler preparation in which broth and noodles are served separately or at room temperature.
Bún ốc is distinct from bún riêu, even though both may use tomatoes and rice vermicelli. Bún riêu centers on a crab-based mixture, whereas bún ốc is defined by freshwater snails.