Hến Xúc Bánh Đa

Spicy Baby Clam With Rice Cracker

2 cans small clam (baby clam) (5 ounces(drain)each)
1/2 yellow onion, minced
2 stalks green onion, minced
2 T vietnamese coriander, thinly sliced
1 T roasted peanut, grinded
1 T dried minced onion, fried
3 red hot chili pepper, thinly sliced
1 T vegetable oil
1 T fish sauce
sugar and pepper to tatse
1 lemon
1 sesame rice paper(cracker), toasted


Rinse the clams to get rid of any sand, drain well.
In a medium pot, heat oil over high flame, add onion and cook until translucant and fragant. Add clam and cook for 5 minutes. Stir well. Add green onion, fish sauce, sugar and pepper to taste. Turn off heat.
Add vietnamese coriander, chili pepper and mix well. Sprinkle with roasted peanut, dried minced onion. Squeeze some fresh lemon juice over, serve with toasted sesame rice cracker.