Thai-style Clam Salad

With Executive Chef Hoàng Tuấn Anh from Grand Vista Hanoi 

Ingredients

Salad ingredients:

Clams: 150gr

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

Salad dressing:

Extra hot chilli: 2

Lime juice: Squeezed from 2 limes

Fish sauce: 30ml

Sugar: 15gr

Garlic: 2 cloves

Ginger: 4-5 slices

Executive Chef Hoàng Tuấn Anh

Instructions

- 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.