Vietnamese Baby Clams with Lemongrass
Serves 210 mins prep10 mins cook
A delightful Vietnamese dish made with cooked baby clams, lemongrass, and Thai chilis, providing a spicy and flavorful experience. This recipe involves cleaning the clams, sautéing with aromatic ingredients, and serving with shrimp chips or rice paper.
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What you need
Instructions
1: Clean the baby clams thoroughly (at least 5 times, rinse and drain) to remove all the sand and dirt. Drain and set aside to completely dry. 2: In a pan, heat oil on high. 3: Once the oil is hot, add your shallots, garlic, and lemongrass. Stir and cook until garlic begins to golden. 4: Add your thai chilis and baby clams. Saute for 1 minute. 5: Add black pepper, turmeric, and fish sauce. Saute for another minute. 6: Add half your cleaned Vietnamese coriander and mix well. Turn off the heat. 7: To serve, plate your cooked baby clams, garnish with remainder of Vietnamese coriander, and side of shrimp chips or sesame rice paper.View original recipe