Hến Xúc Bánh Đa

Vietnamese stir-fried baby clams served on rice crackers.

• Thịt Hến (baby clam meat), pre-cooked or blanched/steamed, rinsed thoroughly of sand and pressed dry, optionally washed in michiu/rice wine. Should be dry and fluffy.
• Garlic, shallot, lemongrass, chili (opt.). All minced.
• Fish sauce, sugar, pepper, chicken powder or msg, etc.
• Rau răm (Vietnamese coriander), roughly chopped
• For serving: Bánh đa mè đen (black sesame rice cracker)

Fry aromatics in a bit of oil until fragrant. Add baby clam meat and stir-fry, cooking off any remaining liquid and adding seasonings. Stir in herbs while still hot until slightly wilted. Serve, scooping it up on rice crackers.