Photograph of the finished Clam and Tonkin Jasmine Salad

Vietnam · Gỏi nghêu bông thiên lý

Clam and Tonkin Jasmine Salad

35 min Hands-on time + 1 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Clams Clams 1.6 kg
  • Photograph of Tonkin jasmine flowers Tonkin jasmine flowers 480 g
  • Photograph of Onion Onion 1.6
  • Photograph of Lime Lime 4
  • Photograph of Fish sauce Fish sauce 72 ml
  • Photograph of Sugar Sugar 48 g
  • Photograph of Chilli Chilli 8
  • Photograph of Roasted peanuts Roasted peanuts 100 g
  • Photograph of Vietnamese coriander Vietnamese coriander 80 g
  • Photograph of Crispy fried shallots Crispy fried shallots 60 g

Method

  1. 1 Soak the clams for 1 hour, then boil them for 4 minutes and remove the meat, draining it in a colander.
  2. 2 Blanch the jasmine flowers for 20 seconds, then soak them in ice water to maintain their crispness.
  3. 3 Soak sliced onions in lemon juice for 10 minutes to reduce their pungency.
  4. 4 Prepare the dressing and mix the clams with it for 2 minutes to allow the flavors to infuse, as clam meat is bland.
  5. 5 Add the cowslip flowers and stir gently twice, then sprinkle with peanuts, fried onions, and coriander.
Start cooking