Vietnamese Baby Clams and Lemongrass (Hến Xào Sả)
What is Hến Xào Sả?
Hến xào sả is a stir-fry of baby clams with lemongrass, garlic, shallot, chilies and a touch of turmeric. It's a central Vietnamese specialty that's delicious scooped up with rice crackers or eaten with rice.
Vietnamese Baby Clams and Lemongrass (Hến Xào Sả)
Ingredients
- 14 oz cooked baby clams frozen, thawed
- 3 thai chilis minced
- 4 garlic cloves minced
- ½ shallot minced
- 1 tablespoon fish sauce
- 1 tablespoon oil
- 1 teaspoon black pepper
- 1 teaspoon turmeric
- ½ teaspoon sugar
- ⅓ teaspoon MSG
- ½ teaspoon lemongrass minced
- 1 bundle Vietnamese coriander 'Rau Ram' in Viet
- Shrimp chips (to serve) OR sesame rice paper
Instructions
- 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.
- In a pan, heat oil on high.
- Once the oil is hot, add your shallots, garlic, and lemongrass. Stir and cook until garlic begins to golden.
- Add your thai chilis and baby clams. Saute for 1 minute.
- Add black pepper, turmeric, and fish sauce. Saute for another minute.
- Add half your cleaned Vietnamese coriander and mix well. Turn off the heat.
- To serve, plate your cooked baby clams, garnish with remainder of Vietnamese coriander, and side of shrimp chips or sesame rice paper.
