Coconut-based Bánh Canh Hến (Vietnamese Thick Noodle Soup with Clams)

Ingredients

• 500g (17.6 oz) thick rice noodles 500g (17.6 oz) thick rice noodles
• 500g (17.6 oz) fresh clams 500g (17.6 oz) fresh clams
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 3 slices ginger 3 slices ginger
• 2 shallots, thinly sliced 2 shallots, thinly sliced
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• Fresh herbs (cilantro, Thai basil, green onions) for garnish Fresh herbs (cilantro, Thai basil, green onions) for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 20g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 20g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Rinse the clams thoroughly under cold water to remove any sand or grit. Discard any clams that are open or damaged.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the shallots, lemongrass, and ginger slices. Sauté until fragrant.
3. 3.
   Pour in the coconut milk and bring it to a gentle simmer. Let it cook for about 5 minutes to infuse the flavors.
4. 4.
   Add the fish sauce, sugar, and salt to the coconut milk broth. Stir well to combine.
5. 5.
   Add the clams to the pot and cover with a lid. Cook for about 5-7 minutes or until the clams have opened. Discard any clams that remain closed.
6. 6.
   While the clams are cooking, prepare the rice noodles according to the package instructions. Drain and set aside.
7. 7.
   To serve, divide the cooked rice noodles into bowls. Ladle the coconut broth and clams over the noodles.
8. 8.
   Garnish with fresh herbs such as cilantro, Thai basil, and green onions.
9. 9.
   Serve hot and enjoy!

Treat your ingredients with care...

• Clams — Make sure to rinse the clams thoroughly to remove any sand or grit. Discard any clams that are open or damaged before cooking.

Tips & Tricks

• If fresh clams are not available, you can use frozen clams or substitute with other seafood such as shrimp or mussels.
• For a spicier kick, add a few slices of chili pepper to the broth while simmering.
• Adjust the seasoning according to your taste preferences by adding more fish sauce or salt if desired.
• To enhance the coconut flavor, you can use freshly squeezed coconut milk instead of canned coconut milk.
• Serve the Bánh Canh Hến with a side of lime wedges for a tangy twist.

Serving advice

Serve the Coconut-based Bánh Canh Hến hot in individual bowls. Make sure to include a generous amount of clams and noodles in each serving. Garnish with fresh herbs for added freshness and aroma. Serve with lime wedges on the side for squeezing over the soup to enhance the flavors.

Presentation advice

To present the Coconut-based Bánh Canh Hến beautifully, arrange the clams and noodles in the center of the bowl. Ladle the creamy coconut broth over the top, ensuring it covers the ingredients evenly. Garnish with a sprinkle of fresh herbs and a lime wedge on the side. The vibrant colors and aromatic herbs will make the dish visually appealing.