Stir-fried Blood Cockles with Vietnamese Mint Recipe (Sò Huyết Xào Rau Răm)

One of my favorite street food is Stir-fried Blood Cockles with Vietnamese Mint (Sò Huyết Xào Rau Răm). Here is also one of Easy Vietnamese Recipes. When blood cockles are combines with Vietnamese mint herb and chili paste will create a fantastic flavor in your mouth, especially in rainy days. Sometime, I made this food at home for party with friends or family.
 

Stir-fried Blood Cockles with Vietnamese Mint Recipe (Sò Huyết Xào Rau Răm)
 

How do you think? Do you want to know its specific flavor from one of Easy Vietnamese Recipeslike this one? Trust me; if you are a gourmet of Vietnamese food, you should not miss this one. When you are ready, please follow my instruction below carefully and let us start right now.

Ingredients:

300g blood cockles
Vietnamese mint herb
Fish sauce, Magi’s stuff
2 teaspoon sauté/chili paste
Purple onion

Process:

Step 1: Clean well blood cockles, use small brush to clean their shells.

 

Step 2: Boil water, add all cockles into hot water and boil until they open their mouths.

Step 3: Clean Vietnamese mint herb, use only leaves; slice small.
 

 

Step 4: Heat the oil (2 – 3 teaspoons), add sliced purple onion and fry until it is fragrant. Next, add more cockles and fry quickly. Add more chili paste, fry quickly with large heat in 2 – 3 minutes. Season with 1 teaspoon fish sauce, ½ teaspoon Magi’s stuff, ½ teaspoon salt and stir well. Here is also the important step to create one of Easy Vietnamese Recipes.
 

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From VietnameseFood.com.vn