Something fishy with Simon Rhodes from Lobsterpot Fishmongers, Wood Street Food Hall

PREVIOUSLY I have written about Asian fish dishes, mainly about Chinese, Thai and Japanese cuisine.

But Vietnamese restaurants are emerging and are fast becoming as popular as Thai. In fact, Vietnam is one of the fastest growing economies in the world, so watch this space for a few Vietnamese restaurants popping up locally in the next few years.

Vietnamese food is very similar to Thai although it is a little less spicy.

There are still the same main flavours - sweet, salty, sour and hot - but the chilli sauce is usually served on the side.

I recently tried a Vietnamese restaurant and was impressed with the balance of flavours, which I found delicate and simple but extremely effective.

A customer came into the shop the other day and said that during a recent trip to Vietnam he had some street food, a clam broth which he said was astoundingly good. He wanted to try to recreate it here.

Fish sauce, soy sauce and shrimp paste are the staple ingredients for Vietnamese cooking, along with ginger, lemongrass, coriander and mint. I have found a Vietnamese recipe for a clam broth and I think it is worth giving it a go.

First put some clams into a wok or pan and then pour over them boiling water, as soon as the clams open remove them with a slotted spoon and keep aside. Keep the water because it is great stock.

Then add to the water sliced lemongrass, crushed garlic, sliced ginger and deseeded chilli. Top up with more water if necessary.

Bring the water/stock to a boil and add some fish sauce and a little sugar. Return the clams to the broth and simmer for a further 30 seconds. Be careful not to overcook the clams or they will taste rubbery.

Ladle the broth into a bowl and add a sprinkle of pepper and garnish with basil or coriander.