Vietnamese Sour Clam Soup
Vietnamese Sour Clam Soup

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, vietnamese sour clam soup. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Vietnamese SOUR CLAM SOUP はまぐりの酸っぱいスープ Canh chua ngao. Contrasting flavors co-exist in harmony and complement each other in Vietnamese sweet and sour clam soup. The pineapple and tomato in this soup give it the subtle sourness and sweetness.

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

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

The ingredients needed to make Vietnamese Sour Clam Soup:
  1. Get 1 kg clams
  2. Make ready 1 1/2 bowl water
  3. Make ready 2 teaspoons soup base
  4. Prepare 2 tomatoes
  5. Make ready 1/2 pineapple
  6. Make ready 3 slices pickled pig's ear
  7. Take 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.

There are Vietnamese sweet and sour soup recipes that call for tamarind but I have tried tamarind paste, tamarind blocks, and tamarind concentrate but could never reproduce the right quantities needed for the perfect sour flavor of this dish. It's much easier to just use lemon juice. 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.

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!

The special fragrance of the enydra fluctuans, the crunchiness of the bean sprouts, and the slight sourness of tamarind make the sour water spinach. Canh Chua Vietnamese Sour Tamarind Soup. Vietnamese sweet and sour soup (canh chua) is an example of everything that is great about Vietnamese home cooking. It uses a variety of Canh chua is a traditional Vietnamese home cooked soup that perfectly encompasses the delicate balance of sweet, sour, salty and spicy, all in one bowl. Vietnamese Sour Fish Soup (Canh Chua Ca Recipe)Vietnamese Foody.

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