Sò huyết xào rau răm is blood cockles stir-fried with Vietnamese mint and chili paste. It’s a street food, and an easy one to cook at home for friends or family. Eat it while it’s hot. Ingredients 300 g blood cockles Vietnamese mint herb (rau răm) Shallot, sliced 2 teaspoons sauté/chili paste 2–3 teaspoons oil 1 teaspoon fish sauce ½ teaspoon Maggi seasoning ½ teaspoon salt How to make sò huyết xào rau răm 1. Clean and boil the cockles Clean the blood cockles well, using a small brush to scrub their shells. Bring water to the boil, add all the cockles and boil until they open. 2. Prepare the Vietnamese mint Clean the Vietnamese mint and use only the leaves. Slice them small. 3. Stir-fry This is the important step. Heat 2–3 teaspoons oil, add the sliced shallot and fry until fragrant. Add the cockles and fry quickly. Add the chili paste and stir-fry quickly over high heat for 2–3 minutes. Season with 1 teaspoon fish sauce, ½ teaspoon Maggi seasoning and ½ teaspoon salt, and stir well. 4. Add the mint Add the sliced Vietnamese mint and turn off the heat. Serve hot. Share:
