Con Nghieu Hap – Clams with Lemongrass

In a foreign city the best way to find good food is to wonder about the streets until you find a busy spot. If table and chairs are full of slurping, drinking, chattering locals you are pretty much guaranteed the food will be good.

On my third night inn Saigon I took to the streets on my bike looking for supper. Away from the never ending traffic groups of locals sat in a fluorescent glow on small plastic stools on the pavement while family run street restaurants cooked and ferried food to their waiting customers.

Pulling into a busy operation, I had no choice but to point at what others were eating and hope for the best. Once again I got lucky and here is a simple clam and lemon-grass recipe that taste just perfect on the busy streets of Saigon

1.Heat a large wok or saucepan and add the stock and lemon grass and bring to the boil.

2. Add the clams Cook, cover with a pan lid and cook for 4-5 minutes until all the shells have opened.

3. Remove from the heat and serve with nuoc cham chili dipping sauce.

This entry was posted on Friday, October 9th, 2009 at 10:16 and is filed under Food and Drink, Mekong Recipes, Recipes, Vietnamese Recipes. You can follow any responses to this entry through the RSS 2.0 feed or trackback from your own site. You can leave a response, or trackback from your own site.

1 comment

  1. Isla Simpson

    sweating yet??? those hot soups can really get you in a lather I remember xxx

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