Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, vietnamese clam soup with spinach. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Vietnamese Clam Soup with Spinach is one of the most popular of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Vietnamese Clam Soup with Spinach is something which I’ve loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can have vietnamese clam soup with spinach using 3 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Vietnamese Clam Soup with Spinach:
- Prepare 500 g clams
- Prepare 1 bunch malabar spinach (basella or ceylon spinach)
- Prepare Spices: shallots, seasoning powder, fish sauce
Instructions to make Vietnamese Clam Soup with Spinach:
- Rinse clams and put into a saucepan, pour a big bowl of clean water into the pan and bring to a boil in 2 minutes. Use chopsticks to stir evenly to make the innards come out of the shells. Let boil in 1 more minute then remove from the heat.
- Shallots: crushed and finely chopped. Add 1 teaspoon of cooking oil into a wok and fry shallots until fragrant then add innards of clams to quickly stir-fry in 1 minute (note: do not stir-fry for too long to avoid making the innards chewy and muddy liquid). Remove from heat.
- Strain off the clear liquid into a big bowl. Separate the innards of clams from the liquid and season with 1 teaspoon of seasoning powder.
- Pour the clam boiling liquid into a pan, add some seasoning powder, 1 small teaspoon of fish sauce and bring to a boil. Drop roughly chopped malabar spinach into the pan. Use chopsticks and stir well to fully submerge the spinach. When the liquid boils again, add previously stir-fried clam innards and check if the taste is sweet and fresh. Add some slices of chili to enhance the flavour if you love pungency. Good luck with this recipe!
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