Luke visits Con Hen Village where they specialise in the technique of swirling and de-shelling baby clams, a skill that goes back hundreds of years.
- 1 tbsp annatto oil
- 1 tbsp crushed garlic
- ¼ white onion, thinly sliced
- 50 g glass noodles, soaked in cold water for 30 minutes, drained
- 1 tbsp sugar
- 1 tbsp shrimp paste
- 2 tbsp soy sauce
- 60 ml (¼ cup) clam stock or fish stock
- 1 handful Vietnamese mint, sliced
- 150 g baby clams
- 1 tbsp fried Asian shallots
- 1 elephant ear stem (optional), peeled and finely shredded
- 2 sprigs coriander
- 4 pieces crispy pork crackling (available from Asian grocers)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Soaking time: 30 minutes
1. Place a wok over medium heat. Add the annatto oil and saute the garlic and onion for 1 minute. Add the glass noodles, sugar, shrimp paste, soy sauce, stock, Vietnamese mint, clams and fried shallots. Stir-fry for 1-2 minutes or until well combined.
2. Transfer to a serving plate, garnish with shaved elephant ear stems, pork crackling and coriander sprigs.
Catch Luke Nguyen on the tracks dishing up Vietnamese fare in the brand-new series, Luke Nguyen's Railway Vietnam.