🇻🇳 Vietnamese

Clams Xoi

Name: Clams Xoi
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: to taste Salt; 1, finely chopped Garlic; 300 g Rice; 1 tsp White Pepper; 600 ml Stock or Broth; 800 g Clams; 400 g Glutinous Rice; 2 tbsp Neutral Oil; 3 tbsp Fried Shallots

🇻🇳 Vietnamese

Fluffy grains steamed with clams and aromatics so every spoonful is savoury and separate — a one-pot vietnamese classic. 27 minutes of mostly hands-off cooking.

Prep 10 min Cook 17 min Serves 4 Medium

Ingredients

Saltto taste
Garlic1, finely chopped
Rice300 g
White Pepper1 tsp
Stock or Broth600 ml
Clams800 g
Glutinous Rice400 g
Neutral Oil2 tbsp
Fried Shallots3 tbsp

Optional extras

Mint Leaveshandful, to finish

Instructions

1
Rinse the rice until the water runs clear, then drain well.
2
Heat the Neutral Oil in a wide pot, soften the garlic, and bloom the white pepper for 30 seconds.
3
Stir in the clams, then add the rice and turn everything gently through the fragrant oil.
4
Pour in the stock, bring to a boil, then clamp on a lid and cook on the lowest heat for 15 minutes without peeking.
5
Rest off the heat for 5 minutes, then fluff with a fork and crown with mint leaves.

Chef's tip

Never lift the lid while the rice steams — trapped steam is doing the work.

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Watch how it's made

Video: Baby Clams and Basil Appetizer (Hen Xao) · on YouTube