Baby Clams with Rice Paper (Hến Xúc Bánh Tráng)

Ingredients

• 1 pound cooked baby clams (hến), drained
• 3 tablespoons vegetable oil
• 3 stalks lemongrass, minced
• 4 cloves garlic, minced
• 1 shallot, minced
• 2 Thai chilies, minced
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 1 tablespoon fresh lime juice
• 1/2 teaspoon ground black pepper
• 1/2 cup roasted peanuts, crushed
• 1/4 cup fried shallots
• 1/4 cup fresh Vietnamese coriander (rau răm), chopped
• 2 tablespoons fresh mint leaves, chopped
• 12 sheets rice paper (bánh tráng)
• 1 lime, cut into wedges, for serving

Method

1. 1

   Rinse the cooked baby clams under cold water and drain well in a colander, picking out any bits of shell.

2. 2

   Mince the lemongrass, garlic, shallot, and chilies; set aside near the stove.

3. 3

   Heat the vegetable oil in a 9-inch skillet over medium heat. Add the lemongrass, garlic, and shallot, and sauté until fragrant and lightly golden, about 2 minutes.

   2:00 · Sauté aromatics
4. 4

   Add the minced chilies and drained clams to the skillet, stirring to coat evenly with the aromatics.

5. 5

   Stir in the fish sauce, sugar, lime juice, and black pepper. Cook, stirring frequently, until the clams are heated through and the liquid has mostly reduced, about 5 minutes.

   5:00 · Cook clam mixture
6. 6

   Remove the skillet from the heat and stir in the crushed peanuts, fried shallots, Vietnamese coriander, and mint, reserving a little of each for garnish.

7. 7

   Toast the rice paper sheets one at a time over an open flame or dry skillet, turning constantly, until puffed, crisp, and lightly browned in spots, about 20 seconds per sheet.

   0:20 · Toast rice paper
8. 8

   Break the toasted rice paper into large shard pieces and arrange on a serving platter alongside the clam mixture.

9. 9

   Sprinkle the reserved peanuts, fried shallots, and herbs over the clam mixture, and serve immediately with lime wedges, scooping the clams with the rice paper shards.