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.
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.
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.
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.
Make a condiment for dipping with salt, black pepper, and lime /kumquat juice
Alternately, you can make dipping sauce with green bird's eye chili, condensed milk, salt, sugar, and lime juice.
Vietnamese cuisine is the method of cooking, the principle of mixing spices and the general dining habits of all Vietnamese people in Vietnam. With a unique geography, climate, and cultural exchange, the cuisine of Vietnam is extremely diverse and rich. The characteristics of Vietnamese cuisine is the focus on the freshness, so Vietnamese dishes are generally perceived as delicious and healthy.
