Name: Oc Len Xao Dua / Stir-Fried Sea Snails in Coconut Milk
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 12 oz Oc Len/Mud Creepers; 2 tbsp Oil; 1 tbsp Minced Garlic; 1 tbsp Minced Shallots; 2 stalks Lemongrass, Finely Minced; 2 Thai Chili (Optional); 14 oz Coconut Milk; 4 oz Water; 1/2 tbsp Chicken Bouillon; 1 tbsp Sugar; Salt to Taste; 1 Bundle Vietnamese Coriander; Vietnamese Coriander, Chiffonaded

4.5 from 8 votes

Jump to Recipe Print Recipe

My mom is on a little vacation in California right now, leaving my dad at home to fend for himself, and if you know my dad, you’ll know cooking has never really been his thing. In fact, I can count the number of times he’s cooked for me on one hand — and that’s probably being generous. Since he’s been flying solo, I thought it would be nice to check in on him and cook him a meal. I asked what he was craving and told him I’d come over so we could hang out and eat together. Without hesitation, the first dish he requested was Oc Len Xao Dua, which happens to be one of my absolute favorite đồ nhậu (drinking food). Watching him crack into the bowl of buttery, coconutty sea snails, completely focused and happy, really warmed my heart, and honestly, ended up being one of the most wholesome memories I’ve made with him in recent memory.

What is Oc Len Xao Dua?

Ốc Len Xào Dừa is a beloved Vietnamese dish, especially popular in the south. It features plump, briny sea snails simmered in a rich coconut milk sauce with lemongrass and Vietnamese coriander. The sauce is so good that once you’re done slurping out all the snails, you’ll find yourself drinking it straight from the bowl. What makes this dish so unique is the experience of eating it. You don’t just fork it into your mouth. Instead, you slurp the snails out by sucking at the tip of the shell (sometimes using a toothpick to make it easier to pull the snail out), making it a fun, interactive kind of meal — best enjoyed with cold beer and lots of laughter. The combination of chewy, juicy snail meat coated in fragrant, sweet coconut sauce is unlike anything else.

Close up shot of oc len xao dua with vietnamese coriander

What is Oc Len, and How to Process It:

Oc len is a type of small sea snail commonly found in the brackish waters of southern Vietnam, especially in the Mekong Delta region. It’s sometimes called a mud creeper in English..

Frozen Oc Len in a package for oc len xao dua

Appearance: Oc len has a long, conical spiral shell, usually dark brown to blackish in color, about 2–3 inches long. The inside is smooth, which helps when slurping the meat out.
Texture: The snail meat is chewy but tender when cooked properly, and it has a naturally briny, slightly sweet flavor that pairs perfectly with rich sauces like coconut milk.
Taste: On its own, ốc len is pretty mild and slightly sweet. It’s a perfect canvas for soaking up flavorful sauces like coconut, lemongrass, garlic, and chili.

Purged Oc Len in a colander for Oc Len Xao Dua

They’re naturally sandy from living in the mud, so purging them is the first (and most important) step before cooking. Whether you’re using fresh or frozen oc len, you’ll want to soak them in heavily salted water for about 30 minutes. This helps to flush out any sand hiding inside the shells — trust me, nothing ruins a good snail bite like a crunch of grit. After soaking, give them a good rinse under running water.

Oc Len with hacked off tip for Oc Len Xao Dua

If you’re lucky enough to find fresh oyster, there’s one extra step: you’ll need to carefully snip off the very tip of the shell with heavy-duty kitchen shears. This creates a small opening, making it much easier (and way more satisfying) to slurp the snail out after it’s cooked. If you’re using frozen oc len like I did, they usually come pre-trimmed — one less thing to worry about!