Thai-style Clam Salad
With Executive Chef Hoàng Tuấn Anh from Grand Vista Hanoi
Lettuce: 1 head
Dried onion: 2 bulbs
Medium size onion: 2 bulbs
Coriander and mint leaves: A pinch of each
Lemongrass: 3 stalks
Cucumber: 2 sticks
Bean sprouts: 50gr
Cooking oil or butter: Just a little
Extra hot chilli: 2
Lime juice: Squeezed from 2 limes
Fish sauce: 30ml
Garlic: 2 cloves
Ginger: 4-5 slices
Executive Chef Hoàng Tuấn Anh
- Make the dressing by mixing all ingredients in one small pot. Cook until boiled then simmer on a low heat, stir until sugar dissolves. Filter the mixture for a clear liquid.
- Boil and drain the clams. Wash and finely dice the coriander and mint leaves. Unpeel the dried onion and fresh onion, chop and keep the white part of the lemongrass, then slice thinly.
- Combine and toss the dressing and salad ingredients (except the clams).
- Serve the mixture on a plate then add clams and mix once more. Decorate with some of the clam shells. The salad should taste sour, hot, and sweet.
Don’t miss out on the chance to enjoy the Chef’s Thai delights with a “Come 2 Pay 1” promotion at Déli Restaurant, 4th floor, Grand Vista Hanoi Hotel, 146 Giảng Võ Street, Ba Đình District, Hà Nội. Tel: 0982 437 564.