vietnam-style-steamed-cockles:-a-recipe-to-breathe-new-life-into-the-bivalve

Vietnam-style steamed cockles: a recipe to breathe new life into the bivalve

Vietnam-style steamed cockles: a recipe to give new air to the bivalve

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Vietnam-style steamed cockles: a recipe to give new air to the bivalve

Vietnam-style steamed cockles: a recipe to give the bivalve new air We have explained the details of the news, step by step, below. Vietnam-style steamed cockles: a recipe to breathe new life into the bivalve Keep reading our news. Here are all the details on the subject.

Steamed cockles in the style of Vietnam: a recipe to give new air to the bivalve

Although in Spain we associate cockles and other bivalves to Galician gastronomy , it is a species that stretches along the shores of the whole world. In Southeast Asia, cockles have nothing fancy: they are a street food of the most normal, which is cooked at the moment in many ways.

The recipe that we bring today is adapted from the book Eating on the streets of Asia , by Alejandro Zurdo , from which we have already taken some other recipe –because it’s very good-. Zurdo says that he was surprised that in Viernam they do not give any importance to the shell of the mollusks being closed after cooking: they open it with a skewer or with their fingernail and run. Better not follow their example.

The only ingredient difficult to find in Spain for this recipe is lemon grass or lemon grass, but, although it gives it a special aroma, you can do without it and the dish is still great.

Before starting to prepare the recipe you must leave the cockles soak in water cold with plenty of salt, to remove all the dirt they may have.

Once the cockles are clean, heat the water in a saucepan with cap. Add a lemon grass stalk cut in two, four thin slices of peeled ginger and the shallot cut into fine julienne strips. Let it cook for 5 minutes.

After this time, add the cockles, two or three slices of red chili fresh, a couple of turns of the black pepper mill and the fish sauce. Put the lid on and let the cockles cook until they open. If a mollusk won’t open, discard it.

Just before serving, drizzle plenty of lime juice over the cockles and add chopped basil and coriander to taste.

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With what to accompany the Vietnamese cockles

As Zurdo explains in the book, cockles are usually served with a sauce made with lemon grass, kaffir lime, bird’s eye chili peppers, lime, salt, black pepper and sugar. In any case, they are good without the need for any additional accompaniment.

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