Photograph of the finished Nghêu kho gừng

Vietnam · Nghêu kho gừng nước trong

Nghêu kho gừng

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

What to get ready

  • Photograph of Clams Clams 3.5 lb
  • Photograph of Ginger Ginger 3.5 oz
  • Photograph of Fish sauce Fish sauce ⅓ cup
  • Photograph of Sugar Sugar 1.1 oz
  • Photograph of Black pepper Black pepper 0.4 oz
  • Photograph of Spring onion Spring onion 2.8 oz
  • Photograph of Oil Oil ⅓ cup
  • Photograph of Chilli Chilli 4
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Soak the clams for 1 hour, then boil them for 4 minutes. Remove the meat and strain the broth.
  2. 2 Slice the ginger into very thin strips; the amount of ginger should be three times that of a typical stew because ginger is the main flavor here.
  3. 3 Sauté the ginger in oil for 2 minutes until the edges curl and it becomes fragrant.
  4. 4 Add the clams and broth to the pot and simmer for 8 minutes without caramelizing the sugar, so the broth will be clear, not brown like in a traditional clay pot stew.
  5. 5 Season with fish sauce, a little sugar, and pepper, then sprinkle with chopped scallions.

With an appliance

  • Microwave 30 min

    Replace step 1: place the soaked clams in a bowl, partially cover, and microwave at 800W for 3 minutes until they open, then remove the meat and drain the liquid; step 4 continues simmering on the stove for 8 minutes with ginger to keep the broth clear.

Start cooking