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Sunday, April 1, 2012

Grilled cockles with shallot oil (So long nuong mo hanh). A delectable local delight

During my many visits to Vietnam, one of my favourite place to visit is 'Quan oc', literal translation- snail shops. Where they serve up the most lip-smackingly delicious grilled cockles and sea scollops with shallot oil.

Scattered through out Vietnam, these snail joints offer an extraordinary variety of delectable snails, mollucs and crustaceans. While, what may seem like a strange snack food for most foreign visitors. These delectable delicacies are extremely  popular with locals.

For the more adventurous eaters and foodie traveling to Vietnam, these snail joints are a must to visit. A Sampling of the grilled cockles and sea scollops with shallot oil  may help explain why.  Perfect with an ice cold beer, it's a place I find myself coming back again and again.

Grilled cockles with shallot oil- by foodaffairvietnam


1 kg cockles 
1 cup of shallots oil
1 cup of nuoc cham
1/2 cup roasted peanuts 
1/2 cup crispy Asian eshallots 


1. To cook the cockles, Place it on barbecue or under the grill until it starts to open up. Transfer onto a plate. Remove and discard the upper shells (use a tea towel when handling the cockle to avoid burns).
2. To serve, spoon a little crush peanut, shallot oil and crispy Asian eshallot  over the cockles. Enjoy!

To make the shallot oil- makes 1 cup


1 cup 1 cup shallot, roughly chopped
1/2 cup olive oil 
Pinch salt  


1. Place shallot, oil with a pinch of salt in a small bowl and heat in microwave for 1 min.



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