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
- 500 ml fish stock
- 5 stalks of Lemongrass, halved and crushed with a knife
- 1 kg of fresh well cleaned clams
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.