Lemongrass Clams
Nghêv Hâp Sã
Recipe by Jenny Lam
Nghêv Hâp Sã
Lemongrass Clams
Recipe by Jenny Lam
Prep Time
10 min
Cooking Time
15 min
Serves
2-4
DF
GF
Here is the whole recipe – Place all ingredients apart from the clams in a medium saucepan. Cover with a lid and bring to the boil. Once boiling add all the clams, put the lid back on and reduce to medium heat, steaming for 8 minutes. Take off the heat, garnish and serve.
Ingredients
2 lemongrass stalks, cut into
10cm pieces
2 bird’s eye chillies, sliced
2 cups coconut water
1 tsp salt
1 kg clams
2 bird’s eye chillies, sliced
2 cups coconut water
1 tsp salt
1 kg clams
Garnishes
Bunch rice paddy herb*
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Method
Place all ingredients apart from the clams in a medium saucepan. Cover with a lid and bring to the boil. Once boiling, add all the clams, put the lid back on and reduce to a medium heat, steaming for eight minutes.
Take off the heat, garnish with heaped handfuls of chopped rice paddy herb and serve.
Tip
*If you can’t get your hands on the rice paddy herb, coriander or Vietnamese mint are good substitutes.
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