How to make Oc Xao

Why cooks start here

Oc Xao is cooked the way Saigon night stalls cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a vietnamese family cook actually puts it on the table.

Oc Xao, a vibrant street food staple from Saigon's bustling night stalls, brings the flavors of Vietnam to life in a single plate. This dish is typically enjoyed under the glow of streetlights, where the air is thick with the aroma of sizzling food and the chatter of evening diners. Translating this street-side delight to the home kitchen, it captures the essence of communal dining and the simple joy of sharing. The dish is a symphony of textures and flavors: tender snails bathed in a buttery fish sauce, balanced by the citrusy undertones of lemongrass and the peppery hint of betel leaves. Salt is added with a careful hand, allowing each component to shine. Oc Xao should be savored alongside cold drinks, echoing the lively spirit of its streetfood origins.