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Warm sesame-crusted clam salad (Vietnamese clam salad)

Warm clam salad with sesame (gỏi hến)

Appetizers

Vietnamese mussel salad: small mussels sautéed with toasted sesame seeds, lemongrass, and chili peppers, then garnished with cilantro. Served with sesame …

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Recipe from Đức Anh, Iosraia, AmieKim, adapted by Recette de cuisine · · updated on

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In Vietnam, this dish of small clams is typically eaten as an appetizer, alongside a beer. It involves breaking a piece of grilled sesame rice cake to reveal the sautéed clams, which are seasoned with lemongrass and Vietnamese cilantro.

Ingredients and directions

  • Prep time45 min
  • Cook time10 min
  • Resting10 min
  • Total1 hr 5 min
  • DifficultyEasy
  • Cooking methodfrying pan

Ingredients

4 people
  • $1.22
  • $0.38
  • $0.49
  • $0.78

Directions

  1. If your mussels are whole, first purge them, then wash them, steam them, and remove the shells.
  2. Combine the chicken with sesame seeds, lemongrass, and chili pepper, season, and let it rest for 10 minutes.
  3. Heat a frying pan over medium heat and sauté the ingredients, adjusting the seasoning as needed.
  4. Add half of the finely chopped cilantro, mix well, and turn off the heat. ≈ 8 min
  5. Pan-fry or deep-fry the sesame rice cakes until they are golden brown.
  6. Arrange on a plate, surround with the remaining chard, and serve with the pancakes. ≈ 2 min

Equipment

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Before you start

Ingredients

  • 300 g of small clam meat (or 3kg of live clams to be shelled)
  • 50 g of roasted white sesame seeds
  • 1 tablespoon of chopped and sautéed lemongrass
  • 1 bunch of cilantro (Vietnamese cilantro)
  • 1 hot pepper, sliced
  • Sesame rice cakes
  • fish sauce, salt, pepper, sugar

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