Hến Xúc Bánh Đa

Ingredients

• 1500g fresh baby clams, rinsed
• 22 shallots, finely chopped
• 33 cloves garlic, minced
• 41 lemongrass stalk, finely sliced
• 51 red chilli, finely sliced
• 62 tbsp fish sauce
• 71 tsp sugar
• 81 tsp black pepper
• 92 tbsp vegetable oil
• 10Fresh coriander, chopped
• 11Toasted sesame rice crackers (bánh đa)
• 12Lime wedges

Instructions

1. 1Steam baby clams in a covered pan with a splash of water until they open, about 3-4 minutes. Discard any that do not open.
2. 2Remove clams from shells, reserving a few shells for garnish. Strain and reserve the clam juice.
3. 3Heat oil in a wok over high heat. Sauté shallots, garlic, lemongrass and chilli until fragrant.
4. 4Add clams, fish sauce, sugar and pepper. Stir-fry for 2-3 minutes. Add a splash of reserved clam juice to moisten.
5. 5Transfer to a sizzling platter or serving dish. Scatter coriander on top.
6. 6Serve immediately with toasted sesame rice crackers and lime wedges for scooping.