Photograph of the finished Steamed clams with lemongrass

Vietnam · Nghêu hấp sả

Steamed clams with lemongrass

15 min Hands-on time + 30 min waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Clams Clams 1.6 kg
  • Photograph of Lemongrass Lemongrass 80 g
  • Photograph of Makrut lime leaves Makrut lime leaves 16 leaves
  • Photograph of Ginger Ginger 32 g
  • Photograph of Chilli Chilli 2
  • Photograph of Herbs Herbs 60 g
  • Photograph of Fish sauce Fish sauce 40 ml
  • Photograph of Lime Lime 2

Method

  1. 1 Soak clams in diluted salt water with a few slices of chili for 30 minutes to release the sand, then scrub the shells clean.
  2. 2 Place crushed lemongrass and sliced ginger at the bottom of the pot, then arrange the clams on top.
  3. 3 Cover the pot and steam over high heat for 8 minutes until the clams open; discard any that do not open.
  4. 4 Add the lightly crushed lime leaves and herbs, stir quickly, then turn off the heat.
  5. 5 Mix fish sauce, ginger, chili, and lemon juice, then eat the hot clams with the dipping sauce.

With an appliance

  • Microwave 12 min

    Replace step 3: cover the bowl of clams lined with lemongrass and ginger and microwave at 800 W for 4 minutes, discarding any clams that do not open; steps 4–5 remain unchanged.

Start cooking