Glass Noodles with Baby Clams in Tamarind

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.