Tiệm Ốc Bên Cồn

Steamed plain, the way the stall serves its headline snail — nothing between you and the sweet, firm meat.

The southern classic: small mangrove snails stewed in coconut milk until the sauce clings. You suck the meat straight from the shell.

Snail meat tossed cold with shredded green mango and herbs, finished with roasted peanuts — the sharp, crunchy plate between rounds of grilled shellfish.

The stall's largest snail, cooked whichever of the three ways you call: tamarind glaze, dry salt-roast, or garlic butter.

Grilled with garlic and cracked pepper and priced per snail — the bigger the shell, the higher the tier.

One shellfish, four ways — call the tamarind glaze, the garlic butter, the dry salt-roast or plain steamed.

Steamed over lemongrass with tamarind in the broth, so the shells open into something sour and fragrant rather than plain.

Straight onto the coals, no seasoning and no sauce — the shell opens and you eat it with the house dipping salt.

Steamed in a hot-and-sour Thai broth with lemongrass, chilli and lime — the cheapest plate on the board and the one people order first.

Seven oysters on the half shell, blanketed in cheese and put over the coals until it blisters.

Seven oysters grilled in the shell under hot scallion oil, scattered with roasted peanuts.

Rice simmered down to a loose porridge with oysters stirred through — the warm bowl at the end of a night of shellfish.

Female mud crab sold on the stall's own guarantee that it is packed with roe. Six size tiers, priced per crab.

A plate of 8–9 shrimp, about 200 g, steamed and served with the house dipping salt.

Priced per crab across four size tiers — pick yours off the tray.

Claw meat only, cooked any of the four ways the board lists.

Priced per 100 g — order as much as the table wants.

The same flan with a spoonful of chewy tapioca pearls on top.

The stall's own milk tea, doubled up with tapioca pearls and chewy sweet-potato balls.

Every can on the ice costs the same.