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Traditional Vietnamese Recipe - Chíp Chíp Hấp Sả Ớt (Steamed Clams With Lemongrass And Chili)

Chíp Chíp Hấp Sả Ớt (Steamed Clams With Lemongrass And Chili)






1kg Clams (Any type is suitable Small clams are sweeter)

10 Stalks of Lemongrass tree

100 g Spring onions

30g Ginger

1 whole bulb of Garlic

5 small red chilis

2 Limes

Fish sauce

Sugar,

Monosodium glutamate ( Can substitute for stock powder)



Instructions


Place Clams in a large bowl with 1 Tbs salt and 1 chopped red chili and enough cold water to cove, for about 1-2 hours to release all the sand, remove from bowl, rinse with fresh water and place in a colander to dry.


Garlic peel off the dry outer skin, minced finely.

Red chilis are washed, cut lengthwise, seeds removed and finely chopped.

Lemongrass remove the outer skin, cut into pieces and smash in pestle sand mortar.

Peel off the skin of the ginger, wash it and cut it thinly.


Prepare a medium-sized pot, place the crushed lemongrass branches on the bottom and put the clam’s on top. Add to the pot 1 tablespoon of chopped chili, 1 tablespoon of sugar, 2 tablespoons of fish sauce and 150ml of filtered water.

Put the pot on the stove, cover with the lid, cook on medium heat until the water boils, and the clams open their mouth. Remove from the stove and transfer clams, remaining water and scatter with the cooked lemongrass and chili from the pot, garnish with green onions and fresh chili. Serve with the dipping sauce below.


Dipping sauce

Make fish sauce with clams according to the recipe: 2 tablespoons fish sauce, 3 tablespoons sugar, 1/2 teaspoon minced chili, 1/3 teaspoon minced garlic, 1/6 teaspoon MSG, 1/4 teaspoon minced ginger and the juice of 2 limes. Mix well for the spices to blend together and serve with clams.