Ngheu Xao Sa Ot (Clams with Lemongrass and Chili), Made with Monk Fruit Sweetener

Method

1. Soak 1kg fresh clams in lightly salted water with a few slices of chili for about 1 hour so they spit out the sand.
2. Rinse the clams several times under running water to wash off any grit that remains.
3. Put the clams in a pot with just enough water to cover, bring to a boil over medium heat and turn off the heat the moment the shells open, so the meat stays tender. Lift them out to drain.
4. Heat 2 tablespoons cooking oil and fry 3 minced garlic cloves until fragrant.
5. Once the garlic turns golden, add 3 stalks of minced lemongrass and cook until it smells strong, then add 2 minced chilies and stir.
6. Add the clams and toss so they take on the seasoning.
7. Season with 1 tablespoon fish sauce, 1 tablespoon kOBE Monk Fruit Blend and 1/2 teaspoon salt, then toss quickly for 3 to 5 minutes.
8. Once the clams are evenly coated, turn off the heat and scatter over rau ram.

Tips

• For even cleaner clams, soak them in rice washing water or in salted water with a splash of vinegar for about 30 minutes, then rinse again.
• Take the clams out the moment the shells open, since longer cooking turns the meat rubbery.
• Cook the clams in just enough water to come partway up, as covering them lets all their sweetness leach into the pot.
• Fry the garlic until golden before the lemongrass goes in, since together the garlic burns before the lemongrass releases its scent.
• High heat, quick hands and 3 to 5 minutes is the whole stir fry.