Steamed clams in a fragrant lemongrass, ginger, chili, and makrut lime leaf broth, seasoned with fish sauce and lime. The great Vietnamese classic (nghêu hấp sả), simple, bubbling, and aromatic.
Ingredients
- 1000 g live fresh clams
- 3 pieces fresh lemongrass
- 30 g fresh ginger
- 3 cloves garlic
- 2 pieces fresh bird's eye chili
- 4 leaves fresh or frozen makrut lime leaves
- 2 pieces shallot
- 2 tbsp fish sauce (nuoc mam)
- 1 tsp palm sugar
- 250 ml water
- 2 pieces lime
- 1 bunch fresh cilantro
Method
- Purge the clams in a large bowl of very cold salty water for 1 to 2 hours, then rinse and scrub them under clear water. Discard any that are broken or remain open when tapped.
- Meanwhile, prepare the aromatics: split the lemongrass stalks lengthwise, crush them with the back of a knife to release the oils, then cut them into segments. Slice the ginger into thin rounds without peeling it. Thinly slice the garlic and shallots, slice the chili into rounds, and roughly tear the makrut lime leaves.
- Place the lemongrass, ginger, garlic, shallots, chili, and makrut lime leaves in the bottom of a large pot or Dutch oven with a lid. Pour in the water and bring to a rolling boil, then let bubble for a few minutes to infuse the broth.
- Add the drained clams to the simmering broth, cover immediately, and cook over high heat, shaking the pot once or twice without opening it, until all the shells are wide open.
- Remove the lid, stir the fish sauce and palm sugar into the broth, squeeze in the lime juice, and adjust the seasoning: the broth should be salty, tangy, and very fragrant.
- Discard any clams that remain closed. Divide the shellfish among deep bowls, ladle generously with the steaming broth and aromatics, sprinkle with picked fresh cilantro leaves, and serve immediately with lime wedges.
Nutrition
Per serving
- Energy
- 502 kcal
- Protein
- 68.45 g
- Carbohydrate
- 34.08 g
- Fat
- 8.88 g
- Fibre
- 6.48 g
- Calcium
- 53.26 mg
- Iron
- 0.44 mg
- Magnesium
- 20.44 mg
