Michelin Guide recommends major fresh seafood eateries in Vietnam

Ốc Di Tú

According to the guidebook, the simple eatery, located 44C Quan Thanh Street in Hanoi, focuses on Vietnamese snail, offering a menu that includes pila polita, tiger moon, shark eye, and canarium snails.

The menu also features a rich variety of seafood options such as prawns, Halong squid, Venus clams, and blood cockles.

It noted that one standout dish is the steamed Venus clams with lemongrass, chilli, and pineapple, which boasts a deep umami flavour.

Bà Cô Lốc Cốc

Situated at 222 Khanh Hoi in Ward 6 of District 4 in Ho Chi Minh City, the restaurant is known for its high-quality seafood and an excellent variety of snail dishes prepared in different styles, meaning it is sure to please shellfish enthusiasts.

Michelin Guide suggested that foreign travelers sample delicious snails, prepared in coconut soup, curry, and steamed with fresh peppercorn or the apple snail with ginger and lemongrass.

“Each dish is accompanied by a selection of sauces complemented by fresh herbs, providing an extra oomph,” it added.

Ốc Vi Saigon

According to Michelin Guide, the comprehensive and reasonably priced menu predominantly consists of seafood dishes, featuring a diverse selection of shellfish, ranging from oysters to white clams, snails, cockles, and scallops.

It went on to reveal that snails take centre stage as the specialty and are prepared in various ways and sauces. The stir-fried white clams in garlic butter releases a robust aroma, while the stir-fried cockles with tamarind offer an irresistible umami flavour.

“According to our inspectors, consider ordering a mini baguette to mop up the delicious sauce!” the guidebook stressed.

The restaurant is located at 21 Gia Ngu street in Hanoi.

Ốc Đào

Aside from standard fish and crustacean dishes, this renowned restaurant which can be found at 212B/D48 Nguyen Trai in District 1 of Ho Chi Minh City, is particularly celebrated for its bivalves and sea snails.

Michelin Guide said that the menu boasts a variety of different species, many of which are seldom found elsewhere.

“The live critters are cooked in traditional Vietnamese condiments, with ample seasoning to enhance the natural umami without overpowering it. The vibrant atmosphere makes it an ideal spot for casual gatherings,” it highlighted.

Tanh Tách

Michelin Guide shared that head chef Bernard Nguyen gained experience in Australia, where he developed a talent for seafood dishes rooted in textbook European techniques, which is why they take a prominent place on the à la carte menu.

“Before indulging in his skillfully crafted fish or shellfish, start your meal with nori or kimchi rice crackers and a tom yam mayo dip. The black chicken consommé is another dish you won't want to miss,” it concluded.