Recipe of Perfect Vietnamese Clam Soup with Spinach
Hello everybody, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, Recipe of Perfect Vietnamese Clam Soup with Spinach . It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Vietnamese Clam Soup with Spinach , starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vietnamese Clam Soup with Spinach delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Vietnamese Clam Soup with Spinach is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Vietnamese Clam Soup with Spinach estimated approx 15 mins.
To get started with this recipe, we must first prepare a few ingredients. You can cook Vietnamese Clam Soup with Spinach using 3 ingredients and 4 steps. Here is how you can achieve that.
A healthy, tasty, cool and light soup for hot summer days (contributed by Huong Loi)
Ingredients and spices that need to be Prepare to make Vietnamese Clam Soup with Spinach :
- 500 g clams
- 1 bunch malabar spinach (basella or ceylon spinach)
- Spices: shallots, seasoning powder, fish sauce
Steps to make Vietnamese Clam Soup with Spinach
- 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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So that's going to wrap it up with this exceptional food Recipe of Ultimate Vietnamese Clam Soup with Spinach . Thank you very much for your time. I'm sure you will make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!