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Glass Noodles and Clams with Fish Sauce
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1
Mince the garlic. Chopping it finely helps bring out the aroma.
Garlic to taste
2:53
~2 min
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1
Mince the garlic. Chopping it finely helps bring out the aroma.
Garlic to taste
2:53
~2 min
2
Score the thick lower stems of the shungiku with a knife so they cook through, then cut into pieces about 4cm long (quarters). Separate the stems from the leaves.
3:35
~2 min
3
Prepare the clams. Discard any with open shells or an off smell, take them out of the pack, and shake them vigorously in water to wash off surface grit.
4:29
~3 min
4
Put the dried red chili in a cold pot and cook over very low heat. Heat until it darkens slightly and gives off a toasty aroma.
5:34
~2 min
5
Once the chili has darkened and become fragrant, add the garlic, turn off the heat, and let the residual heat cook it and draw out the aroma.
6:18
~1 min
6
Add the MSG seasoning (or oyster sauce). It is not essential since the clams release plenty of broth, but adding it boosts the savory flavor.
6:31
7
Return to low heat, and once the garlic smells toasty, add the water and the clams. Turn the heat to high from here on.
7:00
8
When it comes to a boil, add the glass noodles and 1 teaspoon of soy sauce, and cook hard over high heat so the noodles soak up the clam broth.
7:35
~3 min
9
Tasting as you go, add 1 teaspoon of vinegar. It is not for sourness but to sharpen the flavor.
8:34
10
When the liquid has reduced, add the shungiku stems and cook them gently. Cook over high heat for 3-4 minutes until almost all the liquid has evaporated.
8:52
~4 min
11
Once the liquid is nearly gone, add the remaining shungiku leaves, then drizzle fish sauce around the edge of the pot to spread the aroma throughout.
9:16
~1 min
12
When the liquid has reduced nicely and the shungiku added at the end has wilted, it is done.
9:41
1
Step 1
Mince the garlic. Chopping it finely helps bring out the aroma.
Garlic
to taste
2
Step 2
Score the thick lower stems of the shungiku with a knife so they cook through, then cut into pieces about 4cm long (quarters). Separate the stems from the leaves.
Shungiku (garland chrysanthemum)
1/2 pack (cut into about 4 pieces)
3
Step 3
Prepare the clams. Discard any with open shells or an off smell, take them out of the pack, and shake them vigorously in water to wash off surface grit.
Clams
1 pack
4
Step 4
Put the dried red chili in a cold pot and cook over very low heat. Heat until it darkens slightly and gives off a toasty aroma.
Dried red chili
to taste
5
Step 5
Once the chili has darkened and become fragrant, add the garlic, turn off the heat, and let the residual heat cook it and draw out the aroma.
Garlic
to taste
6
Step 6
Add the MSG seasoning (or oyster sauce). It is not essential since the clams release plenty of broth, but adding it boosts the savory flavor.
MSG seasoning (oyster sauce works as a substitute)
to taste
7
Step 7
Return to low heat, and once the garlic smells toasty, add the water and the clams. Turn the heat to high from here on.
Clams
1 pack
Water
to taste
8
Step 8
When it comes to a boil, add the glass noodles and 1 teaspoon of soy sauce, and cook hard over high heat so the noodles soak up the clam broth.
Glass noodles
50g
Soy sauce
1 teaspoon
9
Step 9
Tasting as you go, add 1 teaspoon of vinegar. It is not for sourness but to sharpen the flavor.
Vinegar
1 teaspoon
10
Step 10
When the liquid has reduced, add the shungiku stems and cook them gently. Cook over high heat for 3-4 minutes until almost all the liquid has evaporated.
Shungiku (garland chrysanthemum)
1/2 pack (cut into about 4 pieces)
11
Step 11
Once the liquid is nearly gone, add the remaining shungiku leaves, then drizzle fish sauce around the edge of the pot to spread the aroma throughout.
Shungiku (garland chrysanthemum)
1/2 pack (cut into about 4 pieces)
Fish sauce
to taste
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Glass Noodles and Clams with Fish Sauce — cook along with the video