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plate of razor clam salad with fork next to bowl of sauce
Print Recipe
5 from 1 vote

Vietnamese Razor Clam Salad

Prep Time20 mins
Cook Time5 mins
Course: Appetizer, Dinner, Lunch
Cuisine: Vietnamese
Servings: 4 servings
Author: Vy Tran


  • 1 cup warm water
  • ½ cup rice wine vinegar
  • ½ cup sugar
  • 8 oz carrot, peeled, cut into matchsticks ⅛th-inch thick and 2 inches long
  • 8 oz daikon, peeled, cut into matchsticks ⅛th-inch thick and 2 inches long
  • 1.5 pounds razor clams, cleaned
  • 2 tbsps chopped Thai basil
  • 2 tbsps chopped perilla
  • ¼ cup fried shallots
  • 2 tbsps roasted peanuts, chopped


  • 2 tbsps fish sauce
  • ¼ cup water
  • 2 tbsps granulated sugar
  • 2 garlic cloves, finely chopped
  • 1 tablespoon  fresh lime juice
  • 3 small red bird's eye chilis, gently smashed


  • To make the pickle liquid, combine water, vinegar, and sugar in a bowl and whisk until the sugar has dissolved.
  • Divide the pickle juice into twp bowls. Add carrots and daikon separately in each bowl. Let the vegetables pickle for 2 hours.
  • Fill a large pan with ½ cup of water and bring to a boil over medium high heat.
  • Add the clams to the pan, cover with a lid, and cook for 2-3 minutes, or until the clams have fully opened.
  • Remove the clams and plunge them into a bowl filled with iced water to prevent further cooking.
  • Drain the clams and pull them from the shell. Trim off the rounded foot at the base of the clam and cut out the black stomach, which will contain sand and grit. Cut the clams in half and set them aside until you're ready to assemble the salad.
  • To make dressing, combine everything in a bowl and whisk together until combined. Set aside until ready to serve.
  • When ready to assemble salad, drain carrot and daikon.
  • In a large bowl, combine razor clams, carrots, daikon, and herbs. Pour half of the dressing over salad and toss to combine.
  • Transfer to a salad platter and garnish with peanuts and fried shallots. Serve with reserved dressing and prawn crackers.