- He - Chinese chives filled with oniony, garlicky, leeky flavor.
- Cóc non - sour, often used in canh chua, a kind of fish soup
- Rau sống - general term for green leaves found along the riverbed.
- Tía Tô - perilla. Strong aromatic flavor.
- Diep Cá - fish mint
- 6 shallots, peeled and minced
- 3 garlic cloves, peeled and pressed
- 1" knob galangal, peeled and grated
- 3 to 4" piece fresh lemongrass, trimmed and thinly sliced
- ½ t shrimp paste (mắm tôm)
- 3 makrut lime leaves, finely chopped
- 1 t white peppercorns, crushed
- 2 T hot water
- 1 to 2 T oil
- 1 onion, peeled and sliced (I used a red onion)
- 2 pounds clams, scrubbed (I used littleneck)
- 2 links spiced, sweet sausages (I used Filipino longanisa), cut into this coins
- 2 C fish stock
- 2 small red chiles
- 2 T fish sauce
- 4 makrut lime leaves
- 1" knob ginger, peeled and cut into thin slivers
- 1 T organic dark brown sugar
- 3 to 4 C fresh herbs, torn into large pieces
- steamed rice for serving
Stir in the chiles, fish sauce, lime leaves, ginger, and brown sugar. Pour in the fish stock and bring to a boil. Gently drop the clams into the liquid. And sprinkle with 1-1/2 to 2 C fresh herbs. Reduce the heat to a simmer and cook the clams, stirring or shaking the pan gently until all of the clams have opened. Once all of the clams have opened, stir in the remaining herbs.
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