Giant sea snails (ốc giác) are a familiar type of seafood often found in the daily meals of the people of Phu Quy Island. They are typically prepared in a variety of ways such as boiling, steaming, or grilling. Among these, ốc giác salad (goi oc giac) is especially popular and enticing in Phu Quy.

These sea snails are quite large, sometimes weighing up to 2 kilograms, and can survive for several days in saltwater after being caught. However, for the freshest and most flavorful salad, the snails are best prepared immediately after being harvested, while the meat is still fresh and naturally exudes a slight slime that enhances the dish’s taste.

To make a delicious ốc giác salad, the balance of sugar and vinegar is key — the flavors must be rich, but not overly sweet or sour. The dish is topped with fragrant fried purple onions, and the dipping sauce must be carefully blended to achieve a perfect harmony of sour and sweet notes. The salad is typically served with crispy prawn crackers or grilled rice paper, making it an irresistibly flavorful treat.