Vietnamese Market Cookbook by Van Tran

Author:Van Tran [Tran, Van; Vu, Anh]
Language: eng
Format: epub
ISBN: 9780762455294
Publisher: Running Press

Clams with Fresh Chiles and Lemongrass

Moules marinieres, Vietnamese-style. These are perfect with crispy, thin-cut French fries.

SERVES 4

2 pounds/1 kg clams

1 cup/240 ml white wine

2 lemongrass sticks, chopped

2 fresh chiles, chopped

To garnish:

4 to 6 sprigs cilantro

2 to 3 sprigs rau ram or mint

Soak the clams in a large bowl of cold water about 15 minutes before you want to cook them, to remove any sand or grit. Rinse well under cold running water.

Put the clams in a heatproof dish that will fit inside your wok or cooking pot. Pour the wine over them, and add the lemongrass and chiles.

Place the dish in the wok or cooking pot and pour enough water into the wok or cooking pot to come halfway up the sides of the dish.

Place the wok or pot over medium heat, cover, and bring the water to a boil. Cook the clams for about 15 minutes.

Carefully remove the dish from the pot. Transfer the clams to a serving dish, discarding any that aren’t open. Garnish with sprigs of cilantro and rau ram.

Note: You can use pretty much any type of clams or mussels with this recipe.

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