Photograph of the finished Stir-Fried Rice Noodles with Blood Cockles

Vietnam · Hủ tiếu xào sò huyết

Stir-Fried Rice Noodles with Blood Cockles

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

What to get ready

  • Photograph of Hu tieu rice noodles Hu tieu rice noodles 1.6 lb
  • Photograph of Blood cockles Blood cockles 2.6 lb
  • Photograph of Bean sprouts Bean sprouts 14.1 oz
  • Photograph of Garlic chives Garlic chives 7.1 oz
  • Photograph of Oyster sauce Oyster sauce ⅓ cup
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Chilli Chilli 12
  • Photograph of Soy sauce Soy sauce ⅓ cup
  • Photograph of Black pepper Black pepper 0.6 oz

Method

  1. 1 Soak the blood cockles in saltwater with chili peppers for 1 hour to allow them to release all the sand.
  2. 2 Blanch the clams for 40 seconds until the shells just begin to open, then separate the meat and retain the released juices.
  3. 3 Blanch the clams just enough to slightly open the shells, don't boil them until fully cooked; boiling them for too long will cause the meat to shrink and lose its flavor.
  4. 4 Soak the dried rice noodles until soft, then drain and mix with a little oil.
  5. 5 Sauté the garlic, then add the rice noodles and stir-fry over high heat for 3 minutes with oyster sauce and soy sauce.
  6. 6 Add bean sprouts, chives, and clam meat along with clam broth, stir for 40 seconds, and sprinkle with chili and pepper.
Start cooking