Photograph of the finished Nghêu hấp Thái

Vietnam · Nghêu hấp kiểu Thái

Nghêu hấp Thái

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

What to get ready

  • Photograph of Clams Clams 2 kg
  • Photograph of Lemongrass Lemongrass 100 g
  • Photograph of Thai lime leaves Thai lime leaves 16 leaves
  • Photograph of Chilli Chilli 8
  • Photograph of Lime Lime 4
  • Photograph of Fish sauce Fish sauce 60 ml
  • Photograph of Coriander Coriander 32 g
  • Photograph of Galangal Galangal 60 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Soak the clams in salt water for 1 hour to remove any sand.
  2. 2 Crush the lemongrass and galangal, tear the Thai lime leaves and remove the central vein to release the aroma quickly.
  3. 3 Arrange the clams on top of the lemongrass and galangal in the pot and steam for 5 minutes without adding water.
  4. 4 Clams naturally release their own juices, so the steaming liquid is more concentrated than plain water, retaining all of this liquid.
  5. 5 Mix the steaming liquid with fish sauce, lime juice, and chopped chili peppers, then pour it over the clams and sprinkle with cilantro.

With an appliance

  • Microwave 27 min

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

Start cooking