Bún ốc ("snail vermicelli soup") is a Vietnamese dish originating from Hanoi, Vietnam.

[3] A related dish called luosifen (snail noodles) is popular across the border in Guangxi, China.

[5] "giấm bỗng", a Vietnamese vinegar, is added for acidity and to highlight the taste, as well as a sweeter tomato broth.

[6] Shrimp paste and chili are optional, although purists like Vietnamese writer Vu Bang insist on adding those for a more piquant flavor.

In Mon ngon Ha Noi by Vu Bang said "It is a gift, which can be said to have achieved the goal of culinary art of Hanoians."