Nộm Hến

Nộm Hến is a refreshing Vietnamese salad made with tiny clams and vibrant vegetables, offering a unique blend of flavors and textures. This Paleo-friendly dish is perfect as a light side or appetizer, celebrating the essence of fresh ingredients.

Ingredients

• Small clams (hến) - 200 grams
• Carrot - 1 medium, julienned
• Cucumber - 1 small, julienned
• Red bell pepper - 1 small, thinly sliced
• Fresh mint leaves - 30 grams, chopped
• Fresh cilantro - 30 grams, chopped
• Lime juice - 2 tablespoons
• Fish sauce - 1 tablespoon
• Coconut sugar - 1 teaspoon
• Chili pepper - 1 small, finely chopped (optional)
• Garlic - 1 clove, minced
• Black pepper - to taste

Steps

1. Rinse the clams under cold water to remove any sand or dirt.
2. In a pot, bring water to a boil and add the clams. Cook for 3-5 minutes until they open up. Discard any that do not open.
3. Remove the clams from the pot and let them cool. Once cool, remove the clam meat from the shells and chop if necessary.
4. In a large mixing bowl, combine the julienned carrot, cucumber, and sliced red bell pepper.
5. Add the chopped mint, cilantro, and cooked clams to the bowl.
6. In a small bowl, whisk together the lime juice, fish sauce, coconut sugar, minced garlic, and chopped chili pepper (if using).
7. Pour the dressing over the salad mixture and toss gently to combine. Season with black pepper to taste.
8. Let the salad sit for 5-10 minutes to allow the flavors to meld before serving.

Nutrition

• Calories: 150
• Protein: 20 g
• Carbs: 15 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 400 mg
• Cholesterol: 45 mg
• Total Fat: 3 g
• Saturated Fat: 1 g
• Unsaturated Fat: 2 g
• Water: 0.3 L

Health Benefits

• Rich in protein and low in calories, making it a great option for weight management.
• Packed with vitamins and minerals from fresh vegetables and herbs.

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