Nghêu Hấp Sả (Steamed Clams with Lemongrass)
Nguyên liệu
Main
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300g fresh clams (nghêu/ngao), cleaned and soaked in salt water
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3 stalks lemongrass (smashed and cut into 5–7 cm pieces)
Flavor Enhancers
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4 fresh red chilies (whole or sliced)
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A pinch of salt (or seasoning of choice)
Optional additions:
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Lime leaves, garlic, or a splash of rice wine for extra aroma
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Serve with dipping sauce (muối tiêu chanh or nước mắm tỏi ớt)
Thành phần dinh dưỡng
For: Pescatarians
Calories per serving: ~100–120 kcal (per 1 small bowl, ~150g)
Key Nutrients
1. Lean Protein (12–15g)
- Source: Clams (nghêu/ngao)
- Benefits: Builds and repairs tissues, supports immune health, and keeps you full with low fat content.
2. Omega-3 Fatty Acids (small amounts)
- Source: Shellfish
- Benefits: Support brain, heart, and eye health, even in small amounts from bivalves.
3. Antioxidants & Phytochemicals
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Citral & Geraniol (from lemongrass): Natural antibacterial and anti-inflammatory effects
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Capsaicin (from chili): Stimulates circulation, boosts metabolism
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Allicin (if garlic is added): Enhances immune response (optional)
4. Essential Minerals
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Iron (from clams): Highly bioavailable; supports oxygen transport
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Zinc (from clams): Enhances immune and skin health
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Magnesium & Selenium (from shellfish): Support muscle function and antioxidant defense
1. Prepare the ingredients
- To clean the clams, soak them in diluted salt water with two fresh chilies. Rinse thoroughly and drain.
- Rinse the lemongrass, then bruise and cut into sections. Slice the remaining two chilies.
- Place the clams and lemongrass in a pot with 300ml of water and 1/2 teaspoon of salt.
Cook over high heat for about 10 minutes, or until the clams open and release their aroma. Add fresh chilies before serving.
3. Finished dish
- Steamed clams with lemongrass are a quick and simple dish, yet incredibly fragrant and flavorful. The natural sweetness of the clams blends with the citrusy aroma of lemongrass for a light and addictive treat. Enjoy with dipping sauce for an even more irresistible experience!
Steamed Clams with Lemongrass – A Humble Hero of Vietnamese Drinking Tables
As the sun sets and the city lights flicker on, plastic stools line the sidewalks and the air fills with laughter and clinking glasses. Among the many dishes that crowd a Vietnamese nhậu (drinking) table, steamed clams with lemongrass always makes an early appearance — simple, affordable, and irresistibly good.
Made with just fresh clams, crushed lemongrass, a dash of salt, and a bit of chili, this dish doesn’t need complexity to shine. The clams burst with briny sweetness, infused with the citrusy aroma of lemongrass. Dunked in spicy lime-fish sauce or green chili salt, each bite is a perfect balance of warm, clean, and savory — the kind of flavor that pairs flawlessly with a cold beer and a good story.
Though rarely the centerpiece, steamed clams with lemongrass hold a special place in Vietnam’s drinking culture. It’s the kind of dish that extends the night, fuels conversation, and ties together colleagues, friends, and strangers alike. A bubbling pot of clams, chilled beer, and laughter under city lights — it’s the taste of everyday Vietnam, full of joy, heat, and connection.
(Nghêu Hấp Sả – Steamed Clams with Lemongrass)