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Vietnamese Baby Clams in Lemongrass and Peppers - Hen Xo Sa Recipe (with Video)

Tree nut free, Asian, Added sugar

Discover our Vietnamese Baby Clams in Lemongrass and Peppers - Hen Xo Sa Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 15min | Cook 10min


- 14 oz baby clams
- 3 thai chilis
- 4 clove Garlic, minced
- 0.5 Shallot, minced
- 1 tbsp Fish sauce
- 1 tbsp Oil
- 1 tsp Black pepper
- 1 tsp Turmeric
- 0.5 tsp Sugar
- 0.333 tsp MSG
- 0.5 tsp Lemongrass, minced
- 1 bundle Vietnamese coriander
- shrimp chips
- sesame rice paper
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Cleaning the Clams
1. Clean the baby clams thoroughly (at least 5 times, rinse and drain) to remove all the sand and dirt.
2. Drain and set aside to completely dry.
Preparing the Ingredients
1. In a pan, heat oil on high.
2. Once the oil is hot, add your shallots, garlic, and lemongrass.
3. Stir and cook until garlic begins to golden.
4. Add your Thai chilis and baby clams.
5. Saute for 1 minute.
Adding Spices and Final Touches
1. Add black pepper, turmeric, and fish sauce.
2. Saute for another minute.
3. Add half your cleaned Vietnamese coriander and mix well.
4. Turn off the heat.
Serving the Dish
1. To serve, plate your cooked baby clams, garnish with remainder of Vietnamese coriander, and side of shrimp chips or sesame rice paper.

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