- Serves: 1
- Cook Time: 5 minutes
- Prep Time: 10 minutes
- Effort: easy
- 250 g razor clams, (see Cook's tips below)
- 200 g pickled Asian vegetables
- 1/2 small onion, finely sliced
- 5 perilla leaves, sliced
- 5 mint leaf, sliced
- 5 leaves Vietnamese mint
- 5 sawtooth coriander, (or regular coriander sprigs), sliced
- 5 Asian basil (Thai basil), sliced
- 1 tsp fried red Asian shallots
- 1 tsp fried fried garlic chips
- 2 tsp garlic oil
- 3 tbsp dipping fish sauce, (see Cook's tips below)
- 1 tbsp crushed roasted peanuts
- 1 red chilli, sliced, for garnish
Tips and Suggestions
Razor clams have a long narrow shell, roughly the shape of an old-fashioned cutthroat razor, and are harvested in sand or mud near the low water mark on very sheltered bays.
Although the shape will be different, you could substitute cockles or other clams.
Look in Asian markets for a variety of Asian herbs ' almost any combination is acceptable.
Jars of fried red Asian shallots and garlic chips are available in the Asian section of most supermarkets.
Try this recipe with Luke's dipping fish sauce
Unsure about any of these ingredients? See our Vietnamese food glossary for help and alternative recommendations.
1. Bring a large saucepan of water to the boil, add the razor clams and cook for 1 minute. Remove the clams and submerge them in an ice bath to stop them from cooking any further. This retains the texture of the clams.
2. Remove the clams from their shells and put the clam meat in a large mixing bowl, discarding the shells.
3. Add the pickled vegetables, onion, mixed herbs, fried shallots, fried garlic chips, garlic oil and dipping fish sauce and mix well.
4. To serve, transfer the mixture to a plate and garnish with peanuts and chilli.
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