Thursday, June 18, 2009

Oc Xao Nam He (Vietnamese Clams Sauteed with Mushrooms and Chives)

Oc Xao Nam He (Vietnamese Clams Sauteed with Mushrooms and Chives) 1


You've seen my mom's Oc Xao Nam He (Vietnamese Clams Sauteed with Mushrooms and Chives), so here's my version.

When you have fresh clams and fresh mushrooms, there's really little else needed. I used oyster mushrooms for natural sweetness. Flat-leafed chives are less harsh than other alliums, but you could use regular scallions if you wish. A lot or a little? It's up to you. If you like the taste of chives, then slice them longer like the photo on top. Lil' sis finely sliced the chives for the photo on bottom.


Oc Xao Nam He (Vietnamese Clams Sauteed with Mushrooms and Chives) 2


Oc Xao Nam He (Vietnamese Clams Sauteed with Mushrooms and Chives)

For 2 to 4 people, you'll need:
1 lb fresh razor clams or other clams of your choice
1 lb fresh oyster mushrooms, sliced in half
1 bunch chives, sliced into 2-inch sections
1/4 tsp salt
2 tsp Chinese Oyster Sauce

If you don't know how, read my directions on how to Prepare Geoduck and Razor Clams. Wash the clams. Set aside.

Wash the mushrooms. Tear or slice them in half. Set aside.

Wash and slice the chives into 2-inch sections. Set aside.

In a saucepan or wok on medium-high heat, drizzle a bit of oil in the pan and add the mushrooms and clams. Add 1/4 tsp salt and 2 tsp oyster sauce.


Oc Xao Nam He (Vietnamese Clams Sauteed with Mushrooms and Chives) 3


When the mushrooms and clams have released their juices and are almost cooked, taste and adjust seasonings if necessary. Add the chives and saute until softened.


Oc Xao Nam He (Vietnamese Clams Sauteed with Mushrooms and Chives) 4


The whole process should take less than 10 minutes since mushrooms and clams cook rather quickly. When the chives have softened to your liking, plate and serve.


Oc Xao Nam He (Vietnamese Clams Sauteed with Mushrooms and Chives) 5


Enjoy!

All Oregon posts can be found with the tag Series: Oregon, but I suggest reading this particular trip in this order:
PDX and My Parents' Chihuahuas
Salvador Molly's - Portland - Oregon
Why My Mom's Banh Canh Cua (Vietnamese Thick Noodle Soup with Crab) Is Better Than Your Momma's
Ha & VL - Portland - Oregon
Karma Cafe - Portland - Oregon
Oc Xao Nam He (Vietnamese Clams Sauteed with Mushrooms and Chives)
Beverly Cleary Sculpture Garden - Grant Park - Portland - Oregon
Pok Pok - Portland - Oregon
Portland Farmers Market at PSU - Portland - Oregon
Downtown Portland - Oregon Redux
Mill Ends Park (Smallest Park in the World) - Portland - Oregon
Tabor - Portland - Oregon
Kenny & Zuke's Delicatessen - Portland - Oregon 
Mom's Chao Vit (Vietnamese Rice Porridge with Duck)
Oriental Food Value Supermarket - Portland - Oregon
Mom's Bun Bo Hue (Vietnamese Hue-Style Beef Noodle Soup)

*****
1 year ago today, Kim Tar Seafood Restaurant - Monterey Park.
2 years ago today, mochi ice cream at Mikawaya - Los Angeles (Little Tokyo).

6 comments:

  1. This dish is so simple. I'm not a big fan of clams myself, but my dad loves them. I'll have to make them for him sometime.

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  2. This looks delicious! I'll have to see if I can find razor clams at the market.

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  3. I was wondering if you were going to post about the dish when I read about it in your previous post. It looks so yummy. :)

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  4. Jonathan,
    Most stir-fries are pretty simple. I looove clams. Seems people either love or hate them.

    La Takahashi,
    Or any other fresh clams if you can find them.

    Diana,
    I try to bounce the next post off of the previous one. Not always, but it seems easier to blog that way.

    ReplyDelete
  5. I thought "oc xao" meant stir-fried snail. Is "oc" a more generic term for shellfish?

    ReplyDelete
  6. Aaron,
    "Oc" is the generic term for bivalves, so you'll see it for clams, snails, oysters. Technically, clams are "oc ngheu," but there's different names for different kind of clams. So I just took the easy way out and only called it "oc." :P

    ReplyDelete

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