Photograph of the finished Glass Noodles with Baby Clams in Tamarind

Vietnam · Miến xào hến xốt me

Glass Noodles with Baby Clams in Tamarind

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

What to get ready

  • Photograph of Clams Clams 3.1 lb
  • Photograph of Glass noodles Glass noodles 14.1 oz
  • Photograph of Sour tamarind Sour tamarind 3.5 oz
  • Photograph of Sugar Sugar 1.7 oz
  • Photograph of Fish sauce Fish sauce ¼ cup
  • Photograph of Shallots Shallots 1.6
  • Photograph of Chilli Chilli 8
  • Photograph of Oil Oil ½ cup
  • Photograph of Vietnamese coriander Vietnamese coriander 2.8 oz
  • Photograph of Roasted peanuts Roasted peanuts 2.8 oz

Method

  1. 1 Soak the clams in salt water for 1 hour, then boil them for 5 minutes and strain the broth, discarding the sand that settles at the bottom.
  2. 2 Soak the vermicelli in the clam broth for 15 minutes so that the noodles absorb the sweetness right from the start.
  3. 3 Soak tamarind to extract the juice, then cook it with sugar and fish sauce for 4 minutes to make a sauce.
  4. 4 Sauté the shallots, then add the clams and stir-fry for 60 seconds. Stir-frying the clams for too long will cause them to shrink and lose their sweetness.
  5. 5 Add the vermicelli to the pan and stir-fry with the tamarind sauce for 2 minutes, then sprinkle with coriander and crushed roasted peanuts.
Start cooking