I’m preparing one of my more popular dishes, unique to central Vietnam.

It’s an intensely flavorful dish of tiny river clams sautéed in a blend of Vietnamese herbs & spices. (You will be able to “chili-it-up” and “lime-it-up” to your preferred level of spiciness). I’ll toast crispy Vietnamese rice crackers for you to use to dip into the tasty and tangy pile of baby clams.

I first introduced Joe to this “flavor bomb” in a tiny eatery on the banks of a small river in the seaport village of Hội An, Vietnam … here’s what we encountered there!

ALLERGENS: Ingredients in this meal that might concern some are: Fish sauce, clams. If you have any allegy concerns or questions, please let us know in the comment section of your order (or by email).