Vietnamese Baby Clams w/ Rice Crackers| Hến Xúc Bánh Đa

Name: Vietnamese Baby Clams w/ Rice Crackers| Hến Xúc Bánh Đa
Total time: 2100 s
Yield: 2 people
Cuisine: American
Ingredients: 1/2 lb cooked baby clams meat (no shells); 1 lemongrass; 1/2 shallot; 5 cloves garlic; 1 thai chili; 2 Tbs neutral cooking oil; 1 Tbs sugar; 1/4 tsp msg; 1 tsp chicken bouillon; 2 tsp fish sauce; 1 tsp ground black pepper; 1-2 tsp Saté chili oil; 1/4 tsp sea salt; 1 oz fried shallots; 1 bunch Vietnamese coriander (chopped); Toasted Rice crackers

Quoc Nguyen | Chef Q @chefqstr

Katy, Texas USA

A clam specialty dish from the mid region of Vietnam; known for their spicy and aromatic dishes. This dish can be eaten with rice, rice noodles, rice crackers, or just by itself! The clams I’m using are the pre-cooked and meat only baby clams. You can use any clams meat, just make sure it’s minced Coarsely if they’re big clams. Happy cooking!

Quoc Nguyen | Chef Q @chefqstr

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Ingredients

35 mins

2 people

1/2 lbcooked baby clams meat (no shells)
1lemongrass
1/2shallot
5 clovesgarlic
1thai chili
2 Tbsneutral cooking oil
1 Tbssugar
1/4 tspmsg
1 tspchicken bouillon
2 tspfish sauce
1 tspground black pepper
1-2 tspSaté chili oil
1/4 tspsea salt
1 ozfried shallots
1 bunchVietnamese coriander (chopped)
Toasted Rice crackers

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Steps

35 mins

1

In a good processor, mince up: lemongrass, shallots, garlic, and Thai chili.
2

In a wok or fry pan, add cooking oil, minced lemongrass mixture. Sauté till fragrance and golden.
3

Add baby clams meat and toss to cover.
4

Add in seasoning: sugar, msg, chicken boil lion, fish sauce, pepper, sate chili oil, and salt. Sauté for 2 mins for even flavor distribution.
5

Add in the fried shallots & chopped Vietnamese coriander leaves. Toss for 1 min.
6

Garnish with extra coriander leaves and chili. Serve with toasted rice crackers.