Step 3 of 6

Sauté minced pork fat, then stir-fry the clam meat with chopped lemongrass and a little diluted shrimp paste for 5 minutes to enhance the aroma.

• Clams · 11.3 oz
• Shrimp paste (mam ruoc) · 1.4 oz
• Pork fat · 1.4 oz
• Lemongrass · 4 stalks