Steamed Tiger Moon Snails with Lemongrass and Chili (Ốc Bông Hấp Sả Ớt)

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Save Recipe Steamed Tiger Moon Snails with Lemongrass and Chili
  • 4Servings
  • 20 mPrep Time
  • 15 mCook Time
  • 35 mReady In
Print Recipe

The tiger moon snail (Notocochlis tigrina) is a predatory sea snail in the family Naticidae (the moon snails). In Vietnam, it is known as ốc bông, and is often confused with another popular sea snail species Babylonia areolata (Vietnamese: ốc hương). The tiger moon snail can be found in southwestern Vietnam in provinces like Bến Tre or Cà Mau.

tiger moon snails Notocochlis tigrina
Tiger moon snails (Notocochlis tigrina)

Like most other sea snails, Notocochlis tigrina can be used in many ways: stir-fried with butter and chili, stir-fried with tamarind, stir-fried with salted duck eggs, or steamed.


Step by step method

  • Prepping snails

    Soak the tiger moon snails in a tub of water with crushed chillis for about 20 mins. Discard dead ones if any, then rinse twice.

  • Steaming

    In a steamer, add a layer of crushed lemongrass at the bottom, add the snails on top, and then some chili slices and lime leaves. Steam for about 15-20 mins until their lids (operculum) are open.

  • Dipping sauce

    Make a condiment for dipping with salt, black pepper, and lime /kumquat juice

Tips & variations

  • Alternately, you can make dipping sauce with green bird's eye chili, condensed milk, salt, sugar, and lime juice.

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