Hến xào thơm và miến (Stir-fried Clams with Pineapple and Vermicelli)

Serves 1
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Directions

  1. 1Blanch the cleaned clams in boiling water with a little fish sauce. Stir until the clams puff up, then remove.
  2. 2Blanch the cleaned clams in boiling water with a little fish sauce. Stir until the clams puff up, then remove.
  3. 3Blanch the cleaned clams in boiling water with a little fish sauce. Stir until the clams puff up, then remove.
  4. 4Soak the vermicelli noodles until soft, then cut into 1cm pieces.
  5. 5Soak the vermicelli noodles until soft, then cut into 1cm pieces.
  6. 6Soak the vermicelli noodles until soft, then cut into 1cm pieces.
  7. 7Mince the pineapple.
  8. 8Mince the pineapple.
  9. 9Mince the pineapple.
  10. 10Finely chop the sawtooth coriander and basil leaves.
  11. 11Finely chop the sawtooth coriander and basil leaves.
  12. 12Finely chop the sawtooth coriander and basil leaves.
  13. 13Heat a pan and add 30g of rendered pork fat.
  14. 14Heat a pan and add 30g of rendered pork fat.
  15. 15Heat a pan and add 30g of rendered pork fat.
  16. 16Add 10g of minced garlic to the hot fat and fry until golden and fragrant.
  17. 17Add 10g of minced garlic to the hot fat and fry until golden and fragrant.
  18. 18Add 10g of minced garlic to the hot fat and fry until golden and fragrant.
  19. 19Add the blanched clams to the pan.
  20. 20Add the blanched clams to the pan.
  21. 21Add the blanched clams to the pan.
  22. 22Add the minced pineapple to the clams.
  23. 23Add the minced pineapple to the clams.
  24. 24Add the minced pineapple to the clams.
  25. 25Season with 5g of seasoning powder, 5g of sugar, and 5g of Chef Bảo Quốc sá sùng fish sauce.
  26. 26Season with 5g of seasoning powder, 5g of sugar, and 5g of Chef Bảo Quốc sá sùng fish sauce.
  27. 27Season with 5g of seasoning powder, 5g of sugar, and 5g of Chef Bảo Quốc sá sùng fish sauce.
  28. 28Keep the heat high and add the softened vermicelli noodles.
  29. 29Keep the heat high and add the softened vermicelli noodles.
  30. 30Keep the heat high and add the softened vermicelli noodles.
  31. 31Finally, add the chopped sawtooth coriander and basil leaves.
  32. 32Finally, add the chopped sawtooth coriander and basil leaves.
  33. 33Finally, add the chopped sawtooth coriander and basil leaves.
  34. 34Transfer the cooked dish to a plate.
  35. 35Transfer the cooked dish to a plate.
  36. 36Transfer the cooked dish to a plate.
  37. 37Garnish with 2 tablespoons of crushed roasted peanuts.
  38. 38Garnish with 2 tablespoons of crushed roasted peanuts.
  39. 39Garnish with 2 tablespoons of crushed roasted peanuts.
  40. 40Sprinkle a little pepper on top.
  41. 41Sprinkle a little pepper on top.
  42. 42Sprinkle a little pepper on top.
  43. 43Add a sprig of basil for final decoration.
  44. 44Add a sprig of basil for final decoration.
  45. 45Add a sprig of basil for final decoration.

Ingredients

  • 200 g clams, cleaned
  • 200 g clams, cleaned
  • 200 g clams, cleaned
  • 50 g vermicelli noodles
  • 50 g vermicelli noodles
  • 50 g vermicelli noodles
  • 50 g pineapple, minced
  • 50 g pineapple, minced
  • 50 g pineapple, minced
  • 2 stalks sawtooth coriander
  • 2 stalks sawtooth coriander
  • 2 stalks sawtooth coriander
  • 10 g basil leaves
  • 10 g basil leaves
  • 10 g basil leaves
  • 30 g pork fat
  • 30 g pork fat
  • 30 g pork fat
  • 10 g garlic, minced
  • 10 g garlic, minced
  • 10 g garlic, minced
  • 5 g seasoning powder
  • 5 g seasoning powder
  • 5 g seasoning powder
  • 5 g sugar
  • 5 g sugar
  • 5 g sugar
  • 5 g Chef Bảo Quốc sá sùng fish sauce
  • 5 g Chef Bảo Quốc sá sùng fish sauce
  • 5 g Chef Bảo Quốc sá sùng fish sauce
  • 2 tbsp roasted peanuts, crushed
  • 2 tbsp roasted peanuts, crushed
  • 2 tbsp roasted peanuts, crushed
  • a pinch pepper
  • a pinch pepper
  • a pinch pepper
  • fish sauce (for blanching clams)
  • fish sauce (for blanching clams)
  • fish sauce (for blanching clams)

Equipment

potpanchopping boardknifeplate

Tips

  • Blanch clams with fish sauce to remove any odor and make them plumper.
  • Use rendered pork fat for stir-frying to enhance the aroma.
  • The sá sùng fish sauce adds a unique sweetness and umami, potentially eliminating the need for MSG.
  • Serve with crispy rice crackers (bánh đa) and sweet and sour fish sauce or regular fish sauce.