Nghêu Hấp Sả (Steamed Clams with Lemongrass)
Món truyền thống · Vietnamese
A classic Vietnamese dish featuring fresh clams steamed with aromatic lemongrass, ginger, garlic, and chili, creating a fragrant and flavorful broth.
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Nguyên liệu
- Fresh clams1 kg
- Lemongrass stalks3 stalks
- Ginger1 inch piece
- Garlic cloves4 cloves
- Thai bird's eye chilies2-3
- Fish sauce2 tbsp
- Water1/2 cup
- Saltto taste
- Black pepperto taste
- Fresh cilantrofor garnish
Các bước
- 1
Clean the clams thoroughly by soaking them in salted water for at least 30 minutes to purge any sand. Rinse well.
- 2
Prepare the aromatics: bruise the lemongrass stalks and cut into 2-inch pieces. Finely mince the ginger and garlic. Slice the chilies thinly.
- 3
In a large pot or wok, combine the cleaned clams, lemongrass, minced ginger, minced garlic, sliced chilies, fish sauce, and water.
- 4
Cover the pot and steam over medium-high heat for about 5-8 minutes, or until all the clams have opened. Discard any clams that do not open.
- 5
Season the broth with salt and black pepper to taste, if needed.
- 6
Garnish with fresh cilantro and serve immediately with the steaming broth.
