Craving an authentic taste of Vietnam? Look no further than this incredibly simple yet flavourful recipe for salt-roasted blood cockles (nghêu hấp sả). These tiny shellfish, bursting with briny sweetness, are a popular street food staple, and with good reason. Their unique texture and delicate flavour profile are perfectly complemented by the fragrant sả (lemongrass) and the salty, slightly smoky kiss of the roasting method. Forget complicated preparations; this dish is surprisingly easy to make, even for beginner cooks.
The key is to achieve that perfect balance of saltiness and subtle lemongrass aroma, allowing the natural sweetness of the cockles to shine through. This recipe prioritizes simplicity and fresh ingredients, showcasing the natural goodness of the sea. Ready to experience the magic of Vietnamese coastal cuisine? Let's dive into the step-by-step process and create this delicious dish together!
Tools Needed
- Dry pan
- Plate
Ingredients
- Blood cockles: 700g
- Sugar: 1 tablespoon
- MSG: 1 tablespoon
- Seasoning powder: 1 tablespoon
- Salt: 1 tablespoon
- Chili powder (optional): 1 tablespoon
- Water: 150ml
Step-by-Step Instructions
Step 1. Prepare the Flavorful Salt-Water Base
- Combine sugar, salt, MSG, seasoning powder, and chili powder (if using) in a dry pan.
- Add 150ml of water and cook until the spices are completely dissolved.


Step 2. Cook and Season the Blood Cockles
- Add the washed blood cockles to the pan and stir-fry to your desired level of doneness (rare or well-done).
- Remove the blood cockles and set aside. Turn the heat to high and let the sauce boil until thickened.


Step 3. Thicken the Sauce and Create Strings
- Reduce heat to medium-low, stirring to ensure the sauce coats the cockles evenly. Continue cooking until the sauce is thick and sticky, with minimal bubbling.
- Using a spatula or similar utensil, press down on the center of the pan, tilt it slightly, and slowly pull the thickened sauce upwards to create strings. This will require a bit of finesse and practice.


Step 4. Serve Your Delicious Creation
- Carefully transfer the salt-roasted blood cockles with strings to a plate. Garnish and serve.

Read more: Vietnamese Grilled Pork: A Delicious BBQ Recipe
Tips
- Using a dry pan without oil will yield a fragrant and delicious result.
- Pay close attention to the heat when cooking the sauce, to prevent burning. The ideal outcome is a thick, sticky, yet evenly coated sauce.
- Be careful when pulling the sauce strings as the sauce will be hot.
Nutrition
- N/A
FAQs
1. Where can I buy fresh blood cockles?
Look for Asian grocery stores or seafood markets. If unavailable fresh, frozen will work, but ensure they are properly thawed before cooking.
2. Can I adjust the amount of salt or lemongrass?
Yes! Start with the recipe's suggested amounts, then adjust to your taste. More salt will give a stronger salty flavour. More lemongrass adds more fragrance.
This simple recipe delivers a taste of authentic Vietnamese street food right to your kitchen. Enjoy the satisfyingly briny and fragrant blood cockles as a delicious appetizer or light meal. Now go forth and impress your friends and family with this easy-to-make, flavourful dish!