Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to make a distinctive dish, vietnamese clam soup with spinach. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
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.
Vietnamese Clam Soup with Spinach is one of the most popular of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Vietnamese Clam Soup with Spinach is something that I’ve loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can have vietnamese clam soup with spinach using 3 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Vietnamese Clam Soup with Spinach:
- Get 500 g clams
- Take 1 bunch malabar spinach (basella or ceylon spinach)
- Make ready Spices: shallots, seasoning powder, fish sauce
Yes, I love clams that much! Malabar spinach, known as Rau Mong Toi in Vietnamese is commonly found in Asian supermarkets. They grow on vines with heart-shaped leaves and white blossoms. They are also known as vine spinach, ceylon spinach or Chinese spinach.
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!
The leaves have a mild taste with a somewhat slimy texture when cooke - Vietnamese Clam Soup with Spinach - Vietnamese Young Jackfruit Salad From Auntie Gai - Vietnamese Pickled Mustard Greens (Mom's style) - Vietnamese Braised Caramelized Pork with Duck Eggs - Vietnamese Sticky Rice with Mung Beans - Vietnamese Fried Crab Spring Rolls - Savory Vietnamese Vegetable Dipping Sauce - Vietnamese Braised Pork Belly. I 've been waiting since last year to finally share this spinach clam soup with you guys. 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.
So that is going to wrap it up with this exceptional food vietnamese clam soup with spinach recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
