Nghêu Hấp Bia Gừng (Clams Steamed with Beer and Ginger)
75% chuẩn vị · Vietnamese
A regional variation that replaces some water with beer for a subtle malty depth, enhanced by a generous amount of ginger and lemongrass.
Đánh giá công thức này
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Nguyên liệu
- Fresh clams1 kg
- Lemongrass stalks3 stalks
- Ginger2 inch piece
- Garlic cloves3 cloves
- Thai bird's eye chilies1-2
- Lager beer1 cup
- Fish sauce1 tbsp
- Water1/4 cup
- Saltto taste
- Black pepperto taste
- Fresh dillfor garnish
Các bước
- 1
Clean the clams thoroughly by soaking them in salted water for at least 30 minutes. Rinse well.
- 2
Prepare the aromatics: bruise and cut lemongrass into 2-inch pieces. Julienne the ginger. Slice garlic and chilies.
- 3
In a pot, combine the clams, lemongrass, julienned ginger, sliced garlic, sliced chilies, fish sauce, lager beer, and water.
- 4
Cover and steam over medium-high heat for 7-10 minutes, until clams are open. Discard unopened clams.
- 5
Taste the broth and adjust seasoning with salt and pepper if needed.
- 6
Garnish with fresh dill and serve immediately.
