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Name: Authentic Banh Da Xuc Hen (Crispy Rice Paper with Baby Clams)
Prep time: 20 min
Cook time: 15 min
Yield: 4
Cuisine: Vietnam
Ingredients: *For the Baby Clams:**; 500g baby clams (fresh or frozen, cleaned); 2 stalks lemongrass (finely minced); 3 cloves garlic (minced); 1 shallot (minced); 2 tablespoons vegetable oil; 1 tablespoon fish sauce; 1 tablespoon sugar; 1/2 teaspoon MSG (optional, but traditional); 1/2 teaspoon black pepper; 2-3 Thai bird's eye chilies (thinly sliced, adjust to taste); 1/4 cup green onions (chopped); 1/4 cup cilantro (chopped); *For the Dipping Sauce (Nuoc Leo):**; 1/2 cup hoisin sauce; 1/3 cup smooth peanut butter; 1/2 cup water; 2 tablespoons roasted peanuts (crushed); 1 teaspoon chili sauce (or minced fresh chili); 1 teaspoon sugar; *For Serving:**; 10 sheets banh da (large round red rice paper); 1 bunch mint leaves; 1 bunch perilla leaves; 1 bunch Thai basil; 1/2 cup bean sprouts (optional)

Banh Da Xuc Hen

🇻🇳 Vietnam

Central

Baby clams served with crispy rice paper, herbs, and a spicy dipping sauce.

seafood

crispy

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