Recipe: Perfect Vietnamese Sour Clam Soup

Vietnamese Sour Clam Soup.

Vietnamese Sour Clam Soup You can cook Vietnamese Sour Clam Soup using 8 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Vietnamese Sour Clam Soup

  1. You need 1 kg of clams.
  2. It’s 1 1/2 of bowl water.
  3. Prepare 2 teaspoons of soup base.
  4. You need 2 of tomatoes.
  5. Prepare 1/2 of pineapple.
  6. You need 3 of slices pickled pig's ear.
  7. It’s 2 of stalks green onion.
  8. It’s 1 handful of Vietnamese laksa (Rau răm) and rice paddy herb (rau ngổ) if available. If not, coriander is fine..

Vietnamese Sour Clam Soup instructions

  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!.