Vietnamese Sour Clam Soup

Name: Vietnamese Sour Clam Soup
Total time: 1800 s
Yield: 3 servings
Cuisine: American
Ingredients: 1 kg clams; 1 1/2 bowl water; 2 teaspoons soup base; 2 tomatoes; 1/2 pineapple; 3 slices pickled pig's ear; 2 stalks green onion; 1 handful Vietnamese laksa (Rau răm) and rice paddy herb (rau ngổ) if available. If not, coriander is fine.

cookpad vietnam @cook_2506890

Vietnam

This is one of my family’s favorite soups. The sweetness of clam, the sourness of pineapples, tomatoes, and pickled pig’s ears together with the aroma of laksa leaves, rice paddy herbs are not only healthy but also colorful ^_^ (Contributed by Heina Phuong)

cookpad vietnam @cook_2506890

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Ingredients

30 mins

3 servings

1 kgclams
1 1/2bowl water
2 teaspoonssoup base
2tomatoes
1/2pineapple
3slices pickled pig's ear
2stalks green onion
1 handfulVietnamese laksa (Rau răm) and rice paddy herb (rau ngổ) if available. If not, coriander is fine.

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Steps

30 mins

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!