🇻🇳 Vietnamese

Clams Vermicelli Bowl

Name: Clams Vermicelli Bowl
Prep time: 12 min
Cook time: 2 min
Total time: 14 min
Yield: 2 servings
Cuisine: Vietnamese
Ingredients: to taste Salt; 1 handful Mint Leaves; 3, sliced Spring Onions; 2 tbsp Fish Sauce; 250 g Rice Noodles; 3 cloves, minced Shallots; 250 g Noodles; 800 g Clams; 2 tbsp Neutral Oil; 100 g Pickled Carrots; 50 g Crushed Peanuts

🇻🇳 Vietnamese

Slurpable noodles tossed with clams and a bold sauce — fast, glossy and wildly satisfying. 14 minutes of mostly hands-off cooking.

Prep 12 min Cook 2 min Serves 2 Easy

Ingredients

Saltto taste
Mint Leaves1 handful
Spring Onions3, sliced
Fish Sauce2 tbsp
Rice Noodles250 g
Shallots3 cloves, minced
Noodles250 g
Clams800 g
Neutral Oil2 tbsp
Pickled Carrots100 g
Crushed Peanuts50 g

Instructions

1
Boil the noodles a minute shy of the packet time, drain, and toss with a splash of the Neutral Oil so they don't clump.
2
Heat the rest of the Neutral Oil in a wok until it shimmers, then flash the garlic for a few seconds.
3
Add the clams and cook until just done, then splash in the fish sauce.
4
Slide the noodles in and toss vigorously for 60 seconds so every strand picks up the sauce.
5
Finish off the heat with spring onions and thai basil.

Chef's tip

A final squeeze of lime just before serving lifts every other flavour.

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Watch how it's made

Video: Easy Razor Clams with Vermicelli Noodles and Garlic · on YouTube