Tag: Vietnamese

Vietnamese Hardshell Clams Cooked in Elderflower Cordial with Lime, Garlic, Ginger, Chili Peppers

Ingredients (1-2 servings):

  • 400 g Vietnamese hard shell clams
  • 300 ml elderflower cordial
  • 2-3 garlic cloves
  • 1 teaspoon ginger freshly minced
  • 1 small dried red chilli
  • 1-2 teaspoons fish sauce
  • 1 lime
  • 1-2 green onions

Preparation method:

  1. If using frozen clams, leave them in cold water for half an hour or so.
  2. Wash them in two bowls of water until the water in the bowl is clear.
  3. Chop the garlic.
  4. Chop the ginger.
  5. Chop the dried chilli into flakes.
  6. Chop the green onion and parley.
  7. Cut the lime into wedges.
  8. Place the clams into a smaller pot, add the garlic, ginger, chilli flakes and pour the elderflower cordial just enough to cover them all with liquid.
  9. Squeeze the juice of a quarter of a lime.
  10. Cover with a lid and cook for 4-5 minutes until the clams have opened.
  11. Adjust the taste with fish salt and black pepper to your liking.
  12. Serve with chopped green onions, chopped parsley and some lime wedges.

Vietnamese Braised Pork and Eggs in Coconut Milk Recipe (Thit Heo Kho)

Since I was lft with some coconut milk from my Satay Ayam, I needed a recipe to use it. Since Serban has long told me he liked Vietnamese cuisine, I dedicate this to him. I had to do some modifications to the original recipe but it ended up great.


  • 1 kg pork belly
  • 2 cloves garlic, finely chopped
  • 1/2 red onion
  • 3 tbsp fish sauce
  • 3 tbsp light soy sauce
  • 1½ tbsp dark soy sauce
  • 4 star anise
  • ½ tsp cracked black peppercorns
  • 2 tbsp brown sugar
  • 1 leek
  • 1 tbsp vegetable oil
  • ½ white onion, finely diced
  • 1 cup coconut milk
  • 2 cups water
  • 8 hard boiled eggs – peeled
  • Jasmine rice to serve


  1. Cut the pork belly into 4-5 cm cubes
  2. Dice the red onions (shallots if you have) and garlic
  3. Smash the leek with a mallet, then cut it up coarsely
  4. Put into a bowl the pork cubes, fish sauce, soy sauces, garlic and leek. 
  5. Add the cracked pepper, star anise and palm sugar.  
  6. Marinate pork for at least 3 hours or overnight.
  7. Chop the white onion.
  8. Into a heavy based pan add vegetable oil and when heated add the onion and fry until golden. 
  9. Add to the pot the pork and its marinade, the coconut milk and water.
  10. Simmer the mixture for one hour on low heat, skimming occasionally the fat, then add the previously hard-boiled eggs.
  11. Simmer for another 1-1/2 hour.
  12.  Serve with jasmine rice and garnished with some greens (preferably vietnamese/asian ones), sliced lettuce leaves, coriander.