Hen Tron Banh Trang - Clam Sauteed w/ Sesame Rice Cracker

I had the opportunity to try this delicious dish in Hoi An.  The baby clams were fresh picked from the river earlier that morning. The meat was so sweet and firm, not something I can find at home.   The clams were lightly sauteed with no seasoning just some fresh onions. It was eaten with rice cracker and mam nem (fermented fish sauce). Even though I was already full from breakfast and lunch, I pretty much inhaled a plate within 3 minutes.  

Whenever I make this at home,  I usually have to settle with canned clams or frozen clams. While it no longer has its natural sweet flavor, I still prefer using frozen clams because it has better texture than canned clams.  I use fresh minced garlic and shallots to help fragrance the clams and just a tad of fish sauce to season.  I also like adding some julienned green mangoes for tartness and freshness. For the sauce you'll want to dilute the mam nem with fresh lime juice, sugar, crushed garlic, and fresh chili.  The sauce can be eaten on the side but a lot of times I just mix some in because everybody in my family loves mam nem.  If you prefer to omit the mam nem, I would use more fish sauce when seasoning the clams. Of course this dish cannot be complete without Vietnamese coriander (rau ram), crushed peanuts, and fresh chili.   Enjoy!

Ingredients:

1 pack of frozen baby clams

1 teaspoon of minced garlic

1 teaspoon of minced shallots

1 stalk of green onion minced

1/2 green mango (julienned)

chopped Vietnamese coriander

fresh chili

crushed peanuts

sesame rice cracker

cooking oil

fish sauce

sugar

Sauce:

3 tablespoon of mam nem

2 teaspoon of crushed garlic

1 tablespoon of sugar

1/4 of fresh lime (juice)

chili (your preference

1.  Thaw out the frozen clams.   The clam has absorb a lot of water you'll want to squeeze out as much as you can.

2.  Heat up cooking oil in a pan.  Add the minced garlic and shallots and cook until fragrance.  Add the clams and green onions.  Season lightly with fish sauce and sugar.  Transfer to a bowl.  

3.  Prepare mango, coriander, sauce, rice cracker, peanuts.

4.  Add green mango and fresh chilies to the clams and toss.  At this point you can add prepared mam nem or serve it on the side.   

5.  Transfer to a serving plate topped with crushed peanuts, chopped coriander, and additional fresh chilies.  Rice cracker

on the side.

6.  Scoop clams with rice cracker and enjoy!

Bun Hen - Baby Clam Vermicelli

I've recently been introduced to this lovely dish, originated from the city of Hue.  My parents never had this dish while they were in Vietnam, which led to my late meeting with this dish as well.  It's crazy how vast the Vietnamese cuisine is for my parents in their 60's have not had this dish.  Being from the North and migrated to the South when they were very young may have an impact.  I am truly overjoyed that we have finally met because I know we will be friends for a very long time.

This dish can be eaten with rice noodles or rice, but I always prefer noodles over rice.  In Vietnam, the baby clams are picked right out of the freshwater and steamed with lemongrass.  I can imagine how fragrance and fresh the baby clams taste.  Unfortunately, we do not have that luxury here in the States, often have to settle for canned our frozen clams.  Even so, I still love eating Bun Hen. I love that this dish requires fresh vegetables and herb, and can be eaten with sesame rice cracker.  The clams is sauteed and seasoned with shallots, garlic, and black peppers.  Like most bun dish, there needs to be a sauce.  It's not he limey fish sauce that we have become familiar with.  For this dish, we make the sauce from fermented fish paste (mam ruot) and the clam juice.  The sauce is salty and pungent, but is needed to bring this dish together.

I've tasted Bun Hen made by different people, and there are certainly some differences.  Some seasoned the clams a lot more and some makes a lighter sauce than others.  But no matter how different each Bun Hen taste, the one thing that makes the dish so delicious is the vegetables and herbs.  I always tell people that herbs is an essential ingredient to Vietnamese cuisine.  I cannot claim that this recipe is authentic, but this what I have come up with after tasting different Bun Hen.  Perfect dish for the summertime, enjoy!

Ingredients:
rice noodles
3 10 oz cans of baby clams
fermented fish paste
1 tablespoon of minced shallots
1 tablespoon of minced garlic
romaine lettuce
Vietnamese coriander
diep ca
cucumber juliened
sesame rice cracker
salt
sugar
chili powder
black pepper

1.  Cook the vermicelli rice noodles and let it dry.  If you are using rice, cook the rice a little bit dryer than usually.  Mushy rice will ruin this dish.
2.  Open the canned clams and drained the liquid, setting the liquid aside to make sauce.
3.  Washed all the vegetables and herbs, and let dry.  The lettuce and herbs should be chopped for easier eating.  You can mixed the two together as well.
4.  In a pan, heat up about two tablespoon of cooking oil.  Add 1/2 of the shallot and garlic and cook until fragrance.  Add the baby clams to the pan and sauteed together with the shallot and garlic.  Seasoned the clams lightly with some of salt, sugar, black pepper and chili powder.  I like to eat spicy food, therefore you can omit the chili powder if you do not like spicy food.  Continue to cook this mixture, and if like it a little burned you can cook the clams a little longer.
5.  In a small pot, heat up two table spoon of cooking oil.  Add the remaining garlic and shallots and sauteed until fragrance.  Add the juice of the canned clams (about 2 cups) to the pot, and then stir in 4-5 tablespoon of fermented fish paste.  I added 2 tablespoon of chili powder for spiciness.  Once the sauce has come to a boil, turn off the heat.
6.  In a bowl, add rice noodles, vegetables, cucumber and herbs.  Scoop however much of the sauteed clams you want on top.  Add some sesame rice cracker and then add sauce to your liking.  You can cut in additional chili if you like it really spicy.  Mix everything together and enjoy!