Vietnamese Clam Soup with Spinach. Roughly chop up the spinach and boil with the clam water, salt to taste. Once it's cooked, turn off the heat and add the vinegar. How to make Vietnamese spinach soup with shrimp after harvesting it in the garden.
When they're cooked they will float to Add some cooked rice vermicelli into the bowl, top iup with boiled water spinach, some Vietnamese ham, some garlic and laddle the soup over with.
Try another leafy green vegetable like mustard greens.
Opo or Italian squash and zucchini work well in this soup too.
You can have Vietnamese Clam Soup with Spinach using 3 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Vietnamese Clam Soup with Spinach
- You need of clams.
- It's of bunch malabar spinach (basella or ceylon spinach).
- You need of Spices: shallots, seasoning powder, fish sauce.
A regional guide to the most slurp-worthy bowls to eat in Vietnam. Back to my summery clam soup over here, it is just bursting with a medley of fresh flavors. I start the base with tons of garlic and a couple of anchovies melted in the olive oil, then i build on layers of flavors with some white wine, fresh tomatoes and finish with wilted baby spinach. Such a beauty, I swear !
Vietnamese Clam Soup with Spinach instructions
- 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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