Slow-cooked clam worm stew

The cold wind has finally hit the north, and home cook Nguyễn Thị Mai Phương suggests a top-rated slow-cooked Vietnamese stew. This dish tastes best with steamed rice when you are really hungry from waiting too long. So simple to make, yet beyond expectations.

Ingredients:

- Fresh or frozen clam worm: 500gr

- Pork belly: 100g chopped into strips

- Lolot leaves: 10

- Mandarin peel: 50g

- Ginger leaves: 50g

- Dill: 10g

- Sour star fruit: 1

- Ginger: 20g, chopped

- Shallot: 2

- Fish sauce: 2 tablespoons

- Salt & pepper to taste

- Fresh chilli: 3-5 small ones

Home cook Nguyễn Thị Mai Phương

Method:

- In an earthen pot on medium-high heat, add the the pork belly and chopped shallots

- Then add the clam worm, mixed with 2 tbsp of fish sauce, salt and pepper, and mix well

- Add all the rest of the chopped ingredients, and mix well again

- Cover the pot with a lid, set to a low flame for 3 hours or until the sauce is reduced.

Serve hot on freshly cooked rice.

Bon appetit!