Photograph of the finished Clams Stir-Fried with Wild Betel Leaf

Vietnam · Nghêu xào lá lốt

Clams Stir-Fried with Wild Betel Leaf

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 3.5 lb
  • Photograph of Wild betel leaves Wild betel leaves 4.2 oz
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Chilli Chilli 4
  • Photograph of Fish sauce Fish sauce 3 ¼ tbsp
  • Photograph of Oil Oil ⅓ cup
  • Photograph of Black pepper Black pepper 0.3 oz
  • Photograph of Lemongrass Lemongrass 2.1 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Soak the clams in salt and chili water for 1 hour, then scrub off the shells.
  2. 2 Boil the clams for 4 minutes, remove the meat, and strain the broth.
  3. 3 Slice the betel leaves into 3 mm strips and only add them at the end, as betel leaves will become bitter if cooked for too long.
  4. 4 Sauté the lemongrass and garlic, then add the clam meat and stir-fry for 2 minutes with 50 ml of broth.
  5. 5 Add the betel leaves and stir for 30 seconds, season with fish sauce and pepper, then turn off the heat immediately.
Start cooking