Vietnamese Sour Clam Soup
Vietnamese Sour Clam Soup

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, vietnamese sour clam soup. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Vietnamese Sour Clam Soup is one of the most favored of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Vietnamese Sour Clam Soup is something which I’ve loved my entire life. They’re nice and they look wonderful.

Vietnamese SOUR CLAM SOUP はまぐりの酸っぱいスープ Canh chua ngao. Sour Clam Soup: This is a cool choice for people in summer. The sourness of this soup helps you digest food better and also eat more rice.

To get started with this particular recipe, we must first prepare a few ingredients. You can have vietnamese sour clam soup using 8 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Vietnamese Sour Clam Soup:
  1. Prepare 1 kg clams
  2. Prepare 1 1/2 bowl water
  3. Make ready 2 teaspoons soup base
  4. Take 2 tomatoes
  5. Take 1/2 pineapple
  6. Get 3 slices pickled pig's ear
  7. Prepare 2 stalks green onion
  8. Prepare 1 handful Vietnamese laksa (Rau răm) and rice paddy herb (rau ngổ) if available. If not, coriander is fine.

The broth is a combination of sour from tamarind, chicken broth, salty from the fish sauce, and spicy kick of bird eye chili. Feel free to skip the chili if you are not a huge fan. Quick and Easy Vietnamese Hot and Sour Soup with Tamarind and Tofu. I love the clean flavors of this Vietnamese Hot and Sour Soup called, Canh Chua.

Steps to make Vietnamese Sour Clam Soup:
  1. Soak and clean the clams then boil them with 1 1/2 bowls of water until bubbling and the clams’ shells are open.
  2. When the clams are cooked through, pour them into a strainer.
  3. Drain the boiled water into a bowl.
  4. Pick out the cooked clams and set aside.
  5. Slice the tomatoes into wedges.
  6. Slice the pineapple into 0.5 cm pieces.
  7. 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.
  8. Stir-fry the clams until lightly cooked to absorb the spices with soup base.
  9. Add and lightly fry the tomatoes and pineapples.
  10. Add the boiled clam liquid, pickled pig’s ears, and bring to a boil. Adjust seasoning if needed.
  11. When the soup boils, add spring onions, laksa leaves, rice paddy herbs and turn off the heat.
  12. This sweet and sour clam soup is excellent with rice!

Brothy, flavorful with a little heat, this vegan soup is rich and tangy, perfect for detoxing after all the holiday indulgences. Literally translated as sour soup, canh chua combines all the wonderful abundance of this region, incorporating seafood (such catfish, snakehead, eel, shrimp among others) along with colorful medley of tamarind, pineapple, tomatoes, okra, elephant ears, bean sprouts and a variety of herbs such as. One of many traditional Vietnamese soups, it's Peter Nguyen's favorite to make when cooking at home. As indelibly essential to New Orleans as gumbo and jambalaya is the city's Vietnamese soul. Just as visitors seek out beignets at Cafe Du Monde, they should be looking for banh mi, banh xeo.

So that is going to wrap it up for this special food vietnamese sour clam soup recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!