Hello everybody, it’s Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, vietnamese sour clam soup. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Vietnamese Sour Clam Soup is one of the most well liked of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Vietnamese Sour Clam Soup is something which I’ve loved my entire life.
To get started with this recipe, we must first prepare a few components. You can cook vietnamese sour clam soup using 8 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Vietnamese Sour Clam Soup:
- Take 1 kg clams
- Prepare 1 1/2 bowl water
- Take 2 teaspoons soup base
- Prepare 2 tomatoes
- Prepare 1/2 pineapple
- Prepare 3 slices pickled pig's ear
- Prepare 2 stalks green onion
- Prepare 1 handful Vietnamese laksa (Rau răm) and rice paddy herb (rau ngổ) if available. If not, coriander is fine.
Steps to make Vietnamese Sour Clam Soup:
- Soak and clean the clams then boil them with 1 1/2 bowls of water until bubbling and the clams’ shells are open.
- When the clams are cooked through, pour them into a strainer.
- Drain the boiled water into a bowl.
- Pick out the cooked clams and set aside.
- Slice the tomatoes into wedges.
- Slice the pineapple into 0.5 cm pieces.
- Wash the green onion and cut it into 2 cm-long pieces. Rinse the laksa leaves and rice paddy herbs then chop them into small pieces.
- Stir-fry the clams until lightly cooked to absorb the spices with soup base.
- Add and lightly fry the tomatoes and pineapples.
- Add the boiled clam liquid, pickled pig’s ears, and bring to a boil. Adjust seasoning if needed.
- When the soup boils, add spring onions, laksa leaves, rice paddy herbs and turn off the heat.
- This sweet and sour clam soup is excellent with rice!
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