2 Ways to Cook Delicious and Nutritious Spicy Fried Clam Porridge with Green Beans

Cook the porridge

To cook the porridge to be fluffy and soft, soak the rice in water for about 1 hour. Rinse the rice with a few times of clean water, then put it in a pot, adding enough water to cover it by about more than 1 finger joint above the rice surface, and cook for 30 minutes on low heat.

When the water boils, stir well so that the grains expand and become slightly thick. Cook until the porridge is fully cooked and soft.

Prepare the ingredients

Wash the green onions and Vietnamese coriander, then chop them finely with a knife.

Preparing the clams

After buying the clams, wash them thoroughly several times to remove any dirt and discard any dead clams. Add water to a pot, with the amount of water approximately 2 finger widths higher than the clams. Boil the water and then add the clams to cook, keeping the heat high and stirring well to help the clams open their shells.

Fill a basin with water, add the boiled clams, and stir well to separate the clam meat which will float on the surface. Then tilt the basin to drain and pick out the clam meat.

After sifting the clam meat, you need to wash it again to remove any seaweed, impurities, and clam shells, then place it in a bowl.

Stir-frying the clams and mixing them into the porridge

Add 2 tablespoons of annatto oil to the pan and sauté the onions until fragrant, then add the clams and stir-fry until they are firm, then add 1 tablespoon of minced chili, 1 teaspoon of seasoning powder, and stir well.

When the porridge is cooked thoroughly, add the stir-fried clams, season with a little salt, 1 teaspoon of seasoning powder, and a bit of pepper, stirring well to dissolve the spices before turning off the heat.

Final product

The porridge is thick and soft, with a rich flavor, blending with the natural sweetness of the stir-fried clam meat that is fragrant, adding a bit of green onion, Vietnamese balm, along with spicy chili and crispy fried onions, ensuring that after one bite you will want more.

Prepare the mung beans

Wash the mung beans and soak them in water for 2 hours to soften the beans.

Prepare other ingredients

Wash the Vietnamese coriander, green onions, and cilantro, then finely chop them. Mince the garlic and shallots. Slice 1/2 of the ginger root and mince the other half.

Sautéed Clams

Place a pan on the stove, pour 2 tablespoons of cooking oil into the pan, and sauté the garlic and onion until fragrant. Add the clams and minced ginger, stir-fry, seasoning with 1/2 teaspoon of salt and 1/2 teaspoon of seasoning powder. Gently stir to let the clams absorb the seasoning and turn off the heat.

Cooking Porridge

Mix 1 cup of rice and 1/2 cup of glutinous rice together, rinse thoroughly and then place in a pot to roast. Add 1 tablespoon of cooking oil so that the glutinous rice grains are shinier.

Roast until the rice grains turn golden, then pour in 700ml of warm water and the pre-prepared mung beans to cook. Season the porridge with 2 tablespoons of sugar, 1/2 teaspoon of salt, 1/2 teaspoon of seasoning powder, 3 tablespoons of fish sauce, and 1/2 onion.

Add 1/2 of the sautéed clams into the porridge and mix well. The remaining clams should be set aside in a bowl to eat with the porridge. Ladle the porridge into a bowl, add a little green onion, Vietnamese coriander, and shredded ginger, and it’s ready to eat.

Finished dish

The delicious green bean clam porridge, with soft and creamy green beans combined with flavorful and firm clam meat, will surely make your family praise its taste.