Hến xào thơm và miến (Stir-fried Clams with Pineapple and Vermicelli)
Serves 1
Directions
- 1Blanch the cleaned clams in boiling water with a little fish sauce. Stir until the clams puff up, then remove.
- 2Soak the vermicelli noodles until soft, then cut into 1cm pieces.
- 3Mince the pineapple.
- 4Finely chop the sawtooth coriander and basil leaves.
- 5Heat a pan and add 30g of rendered pork fat.
- 6Add 10g of minced garlic to the hot fat and fry until golden and fragrant.
- 7Add the blanched clams to the pan.
- 8Add the minced pineapple to the clams.
- 9Season with 5g of seasoning powder, 5g of sugar, and 5g of Chef Bảo Quốc sá sùng fish sauce.
- 10Keep the heat high and add the softened vermicelli noodles.
- 11Finally, add the chopped sawtooth coriander and basil leaves.
- 12Transfer the cooked dish to a plate.
- 13Garnish with 2 tablespoons of crushed roasted peanuts.
- 14Sprinkle a little pepper on top.
- 15Add a sprig of basil for final decoration.
Ingredients
- 200 g clams, cleaned
- 50 g vermicelli noodles
- 50 g pineapple, minced
- 2 stalks sawtooth coriander
- 10 g basil leaves
- 30 g pork fat
- 10 g garlic, minced
- 5 g seasoning powder
- 5 g sugar
- 5 g Chef Bảo Quốc sá sùng fish sauce
- 2 tbsp roasted peanuts, crushed
- a pinch pepper
- 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.
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