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Clam and Rice Paper Rolls
Clam and Rice Paper Rolls

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Ingredients

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Hến xào

  • Baby basket clams 100.0 g
  • Cooking Oil 15.0 g
  • Shallot 20.0 g
  • Garlic 15.0 g
  • Lemongrass 15.0 g
  • Chilli Peppers 10.0 g
  • Vietnamese coriander 15.0 g
  • Onion 30.0 g
  • Filtered water 120.0 ml
  • Knorr Seafood Seasoning Powder 1.5kg 5.0 g
  • Sugar 3.0 g
  • Fermented shrimp paste 2.0 g
  • Dried coconut 6.0 g
  • Coconut milk 4.0 ml
  • Gelatin 40.0 g

Nước mắm gỏi cơ bản 320g

Xốt cua rau răm

Củ cải lát tròn ngâm chua - ăn kèm hến

Tương ớt lên men

Hến bánh đa

  • Sesame rice paper 20.0 g
  • Salmon egg 30.0 g
  • Garnish flowers 5.0 g

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Preparation

  1. Hến xào

    • Thoroughly wash the fresh baby clams and lemongrass. Finely mince the fresh ingredients individually and set them aside. Weigh the seasonings, coconut cream, water, and desiccated coconut, then combine them in a mixing bowl.
    • Heat cooking oil in a pan and sauté the minced shallots, garlic, and lemongrass until fragrant. Add the minced onions and sauté, then toss in the Vietnamese coriander (rau răm) to release its aroma.
    • Add the baby clams to the pan, season to taste, and stir-fry evenly.
    • Mix in the desiccated coconut to add richness, then finally add the minced calamansi, gelatin, water, diced shallots, and coconut cream, stirring well to combine. Transfer the filling onto a tray and flatten it evenly to match the reference sample.

  2. Nước mắm gỏi cơ bản 320g

    • Cook until the sugar is completely dissolved, then allow to cool.

  3. Xốt cua rau răm

    • Heat cooking oil in a pan and sauté the minced shallots and garlic until fragrant, then add the Vietnamese coriander and the extra fish sauce (fermented paste).
    • Add the sugar, fish sauce, chili sauce, and crab sate paste, stirring constantly over low heat.
    • Incorporate the Tuong An butter and seafood seasoning powder.
    • Transfer the mixture into a blender, add the mayonnaise, and process until completely smooth to emulsify and thicken the sauce.
    • Add blanched spinach during blending to achieve a natural green color.

  4. Củ cải lát tròn ngâm chua - ăn kèm hến

    • Slice the radish and use a round cutter to shape the pieces.
    • Cure the radish slices with 20g of salt and 10g of sugar, then rinse thoroughly under water to remove the excess salt.
    • Dissolve 30g of sugar into the pickling liquid, submerge the radish slices, and store in the refrigerator for later use.

  5. Tương ớt lên men

    • Prep all ingredients and seasonings according to the recipe measurements.
    • Transfer all ingredients and seasonings (except for the xanthan gum) into a blender and process until completely smooth to obtain the fermented chili sauce base.
    • Gradually add the xanthan gum while blending until the sauce becomes smooth, properly thickened, and fully emulsified without any water separation.
    • Transfer the sauce into a vacuum pouch, seal tightly, and store in the refrigerator until ready for service.

  6. Hến bánh đa

    • Plate the finished stir-fried baby clams, drizzle with the crab and Vietnamese coriander sauce, and accompany with the radish slices.
    • Optional pairings: Serve alongside the fermented chili sauce, salmon roe (ikura), and toasted sesame rice crackers.