In Cambodia, Vepricardium asiaticum (Khmer: ងៀវ ngeav) is a popular small cockle, enjoyed in coastal and riverside seafood stalls. Lightly stir-fried with Khmer herbs, garlic, and leafy greens, these cockles deliver a briny-sweet bite that pairs perfectly with lime and Kampot pepper dip. Their ridged shells and orange flesh make this a rustic yet appealing drinking snack found across Cambodian night markets.
