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To make the chilli jam, heat the oil in a small saucepan and fry the shallots and garlic until they are lightly golden. Stir in the chilli flakes and sugar and stir well, until the sugar has dissolved. The chilli jam is now ready.
Break the noodles into about 5 cm long pieces and soak the noodles in hot water for a couple of minutes.
In the meantime, heat the stock in a wok or large saucepan. Bash the end of the lemongrass to release the flavour and add to the pan with the fish sauce, and chilli jam. Bring to the boil, drain the noodles and add to the stock along with the cockles.
Cut the mushrooms of large, and slice the tomatoes in half. Add to the pan along with the spring onions, lime juice and lime leaves. Simmer until the cockles are cooked and then serve in bowls, with fresh coriander leaves scattered over the top.
Serve some extra chilli jam on the side for anyone who might like it spicier.
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