Gỏi Hến

Gỏi Hến is a refreshing Vietnamese salad featuring tender baby clams, crunchy vegetables, and a zesty dressing that perfectly balances sweet and sour flavors. This dish is not only vibrant and delicious but also packed with nutrients, making it a delightful addition to any meal.

Ingredients

• Baby clams - 200 grams, cleaned
• Rice vermicelli noodles - 50 grams
• Carrot - 1 medium, julienned
• Cucumber - 1 medium, julienned
• Fresh mint leaves - 15 grams, roughly chopped
• Fresh cilantro - 15 grams, roughly chopped
• Lime juice - 2 tablespoons
• Fish sauce - 1 tablespoon
• Sugar - 1 teaspoon
• Chili pepper - 1 small, finely chopped
• Roasted peanuts - 30 grams, crushed
• Lettuce leaves - 4 large, for serving

Steps

1. In a pot, bring water to a boil and cook the rice vermicelli noodles according to package instructions, usually about 3-5 minutes. Drain and rinse under cold water to stop the cooking process, then set aside.
2. In a separate pot, add the cleaned baby clams and cover with water. Bring to a simmer over medium heat and cook until the clams open, about 5-7 minutes. Discard any clams that do not open.
3. Once the clams are cooked, remove them from their shells and set aside. In a bowl, combine lime juice, fish sauce, sugar, and chopped chili pepper. Stir until the sugar dissolves.
4. In a large mixing bowl, toss together the cooked clams, rice vermicelli noodles, julienned carrot, cucumber, mint, and cilantro. Pour the dressing over the salad and toss gently to combine.
5. To serve, place a few lettuce leaves on each plate and scoop the salad mixture onto the leaves. Top with crushed roasted peanuts for added crunch.

Nutrition

• Calories: 320
• Protein: 15 g
• Carbs: 40 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 30 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in protein from baby clams, supporting muscle health.
• Contains fresh vegetables and herbs that provide vitamins and antioxidants.

Tags