Baby Clams with Sesame Rice Crackers (Hen xuc banh da) is an easy appetizer and popular beer accompaniment dish in Vietnam. Originated from Central Vietnam, this dish is a combination of stir fry clams, toss with a handful of Vietnamese coriander, and serve along crunchy crackers. This dish is simple yet flavorful and so easy to make.
This super easy dish is definitely suit for any occasions: backyard bbq, Cinco de mayo, potlucks.
Ingredients for Clams with Rice Crackers
Baby Clams: cans or frozen clam is ok. If using frozen, be sure to thaw and squeeze excess water before seasoning.
Vietnamese coriander (rau ram): sold in Asian groceries or international markets. If you can’t find it, a good alternative would be cilantros or mints.
Sesame rice crackers: they are sold in packages and microwavable. If you can’t locate, a good alternative would be tortilla chips.
This baby clams with sesame rice crackers is my family favorites and always a big hit at our family gatherings. It looks fancy but it’s ridiculously simple to make. Hope you enjoy!
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Clams with Sesame Rice Crackers (Hen Xuc Banh Da)
A delicious and mouthwatering appetizer features stir-fry baby clams, toss in a handul of Vietnamese coriander and serve along crunchy sesame crackers. This appetizer is simple yet so flavorful and easy to make.
Ingredients
- 2 10 oz can baby clams in water (drained)
- 2 cloves garlic (minced)
- 1/4 white onion diced
- 1 tablespoon minced shallot
- 1 tablespoon lemongrass (white part only, minced)
- 1 tablespoon fish sauce
- 1 tablespoon chicken stock powder
- 1 teaspoon black pepper
- 1/2 teaspoon each garlic powder and salt
- 1 tablespoon vegetable oil
- 1/2 cup chopped Vietnamese coriander (rau ram)
For servings:
- 1 large sesame rice cracker
- 1 bird eye chili (sliced)
- 2 tablespoons fried shallot
Instructions
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Clams: wash and drain well. Squeeze excess water from the clams. Set aside.
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Heat oil in a large skillet over high heat. Add garlic, shallot, lemongrass, onion and cook until fragrant. Add in the baby clams, stir well. Season with garlic powder, salt, fish sauce, black pepper, chicken powder.
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Stir fry on high heat for 8 minutes until the mixture seems dry. Toss in Vietnamese coriander and remove from heat.
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Rice crackers: microwave for 1 minute. Set aside to serve later.
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To serve: transfer clams mixture to a serving plate, top with fried shallots and sliced chilis. Serve with rice crackers and squeeze of lime juice.
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