A warm hearth of shellfish

A tiled dining room, live seafood tanks, and the ốc dishes regulars come back for every week.

The regulars' table

The alley's house favorites

The three most-ordered dishes — live shellfish from the tanks, cooked the house way.

Sweet shellfish coated in a rich salted-egg sauce — the first order regulars make every evening.

Fresh clams steamed fragrant with lemongrass, in a light sweet broth — easy on the stomach, easy to keep eating.

The sweet-fleshed sea snails connoisseurs always look for — grilled or stir-fried, always full-flavored.

Why regulars return

No flashy sign — just fresh ốc, home-style skill, and the feeling of coming home.

Live seafood in the tanksSnails and clams kept alive in glass tanks right in the room — fresh until the moment they hit the wok.

Open 2PM–9:30PM dailyServing every day from early afternoon into the evening — for a late lunch or dinner alike.

Weekly regularsNeighborhood families come back every week — grab a table when one's free.

Photos: Ốc Ngân / Google Maps · 10/2026

The house story

A family-run ốc house in District 3 — a registered business, owner-run by hand.

Chapter The beginning

Ốc Ngân opened in the 108/30 Tran Quang Dieu alley — a properly registered food business, run by the owner herself.

Chapter The tanks

Glass tanks sit right in the dining room — guests point at the shellfish they like, and the kitchen cooks it right after.

Chapter The regulars

Many neighborhood families treat Ốc Ngân as a second kitchen — the same familiar faces, nearly every week.

Evenings at Ốc Ngân

Lights on, wok hot

From 2PM, the smell of lemongrass and garlic butter fills the alley — come early to pick the freshest ốc from the tanks.

108/30 Tran Quang Dieu, Ward 14, District 3, Ho Chi Minh City