• Baby clams with glass noodles (Luke Nguyen's Railway Vietnam)Source: Luke Nguyen's Railway Vietnam

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.






Skill level

Average: 5 (1 vote)


  • 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)

Cook's notes

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.