Easiest Way to Prepare Yummy Vietnamese Clam Soup with Spinach

Easiest Way to Prepare Yummy Vietnamese Clam Soup with Spinach Delicious, fresh and tasty.

Vietnamese Clam Soup with Spinach. 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.

The sweet soup from Hard Clam combines with the crispy and fresh of Vietnamese Spinach will create the delicious soup for your family meals.

The ingredients for cooking Vietnamese Clam Soup with Spinach.

I 've been waiting since last year to finally share this spinach clam soup with you guys.

You can cook Vietnamese Clam Soup with Spinach using 3 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Vietnamese Clam Soup with Spinach

1. Prepare 500 g of clams.

2. Prepare 1 of bunch malabar spinach (basella or ceylon spinach).

3. It’s of Spices: shallots, seasoning powder, fish sauce.

That's because I can only find these cute wild baby clams during this time of year.

If you had stopped by last night, you would have found us with our heads buried into a bucket of these garlic clams.

This morning, I was at it again with the clam soup.

Malabar spinach, known as Rau Mong Toi in Vietnamese is commonly found in Asian supermarkets.

Vietnamese Clam Soup with Spinach step by step

1. 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..

2. 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..

3. 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..

4. 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!.

They grow on vines with heart-shaped leaves and white blossoms.

They are also known as vine spinach, ceylon spinach or Chinese spinach.

The leaves have a mild taste with a somewhat slimy texture when cooke Peppery spinach, tender beef fillet and a flavoursome broth make Ken Hom's quick to cook Vietnamese Soup a sensation.

This light soup is typical of the subtle cuisine of Vietnam.

It is easy to make, and many of the steps can be done in advance.