Recipe courtesy of Luke Nguyen
Razor Clam Salad: Goi So Mong Tay
8 min
5 min
4 servings
8 min
5 min
4 servings


  • 8 ounces razor clams
  • 1 cup pickled vegetables
  • 1/2 small onion, finely sliced
  • 5 fresh perilla leaves, sliced* (See Cook's Note)
  • 5 fresh mint leaves, sliced
  • 5 fresh Vietnamese mint leaves, sliced*
  • 5 fresh sawtooth coriander leaves, sliced*
  • 5 fresh Asian basil leaves, sliced*
  • 1 teaspoon fried red Asian shallots*
  • 1 teaspoon fried garlic chips
  • 2 teaspoons garlic oil
  • 3 tablespoons dipping fish sauce, recipe follows
  • 1 tablespoon crushed roasted peanuts
  • 1 chile, sliced for garnish
Dipping Fish Sauce
  • 3 tablespoons fish sauce
  • 3 tablespoons white vinegar
  • 2 tablespoons sugar
  • 4 ounces or 1/2 cup water
  • 2 cloves garlic
  • 1 chile, chopped
  • 2 tablespoons fresh lime juice


Bring a large pot of water to the boil, add razor clams and cook for 1 minute. Remove the clams and submerge them in an ice bath to stop the clams from cooking and retaining its texture.

Remove the clams from its shell then place in a large mixing bowl discarding the shells. Add pickled vegetables, onion, perilla leaves, mint leaves, Vietnamese mint leaves, coriander, basil, fried shallots, fried garlic chips, garlic oil, and dipping fish sauce. Mix well, transfer to a plate and garnish with crushed peanuts and sliced chile.

Dipping Fish Sauce

Combine the fish sauce, vinegar, sugar, and water in a saucepan and place on medium heat. Stir well and cook until just before boiling point is reached, then allow to cool. To serve, finely chop the garlic and chile and stir through with the lime juice.

Cook's Note

*Can be found at specialty Asian markets and online.

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