This exquisite dish, Baby Clams with Rice Paper or Hến Xúc Bánh Tráng in Vietnamese, provides a delightful interplay of textures and flavors. Succulent baby clams are cooked with aromatic herbs and spices, then wrapped in delicate rice paper for a gentle crunch. Savory and refreshing, it offers a balanced taste that stands out at any meal, showcasing the rich culinary traditions of Vietnam while remaining simple and enjoyable.
Ingredients
- 1 lb baby clams
- 1 pack rice paper
- 2 cloves garlic, minced
- 1/4 cup soy sauce
- 1 Tbsp lime juice
- 1 Tbsp sugar
- 1 Tbsp cooking oil
- 1/4 cup fresh herbs, chopped (cilantro, mint, basil)
Instructions
- Clean the baby clams thoroughly under running water to remove any sand or grit.
- Soak the rice paper in warm water until it becomes pliable and easy to fold.
- In a pan, heat the cooking oil over medium heat and sauté the minced garlic until it becomes fragrant.
- Add the baby clams to the pan and cook until they start to open, indicating they are done.
- Stir in the soy sauce, lime juice, and sugar with the clams, cooking for another minute to blend the flavors.
- Remove the pan from heat and let the clam mixture cool slightly so it’s easier to handle.
- To assemble, lay a softened rice paper sheet on a flat surface and place a spoonful of the clam mixture onto the center.
- Top the clam mixture with the fresh herbs before folding the sides of the rice paper over the filling.
- Roll up the rice paper tightly, as you would a spring roll, encasing the filling completely. Serve immediately.
Keywords: Herbs, Vietnamese, Appetizer
Spice Rack: Garlic, Soy Sauce, Lime Juice, Sugar, Fresh Herbs
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