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Ingredient
Vietnamese Sour Clam Soup
Introduce
Chef :
cookpad vietnamVietnamese Sour Clam Soup
This is one of my family’s favorite soups. The sweetness of clam, the sourness of pineapples, tomatoes, and pickled pig’s ears together with the aroma of laksa leaves, rice paddy herbs are not only healthy but also colorful ^_^ (Contributed by Heina Phuong)
Ingredient
Food ration :
3 servingsCooking time :
30 mins
1 kg
clams
1 1/2
bowl water
2 teaspoons
soup base
2
tomatoes
1/2
pineapple
Cooking instructions
* Step 1
Soak and clean the clams then boil them with 1 1/2 bowls of water until bubbling and the clams’ shells are open.
* Step 2
When the clams are cooked through, pour them into a strainer.
* Step 3
Drain the boiled water into a bowl.
* Step 4
Pick out the cooked clams and set aside.
* Step 5
Slice the tomatoes into wedges.
* Step 6
Slice the pineapple into 0.5 cm pieces.
* Step 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.
* Step 8
Stir-fry the clams until lightly cooked to absorb the spices with soup base.
* Step 9
Add and lightly fry the tomatoes and pineapples.
* Step 10
Add the boiled clam liquid, pickled pig’s ears, and bring to a boil. Adjust seasoning if needed.
* Step 11
When the soup boils, add spring onions, laksa leaves, rice paddy herbs and turn off the heat.
* Step 12
This sweet and sour clam soup is excellent with rice!
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