Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, vietnamese clam soup with spinach. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
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. A chronicle of my culinary forays, musings, and adventures.
Vietnamese Clam Soup with Spinach is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Vietnamese Clam Soup with Spinach is something which I’ve loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we must prepare a few components. You can cook vietnamese clam soup with spinach using 3 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Vietnamese Clam Soup with Spinach:
- Make ready 500 g clams
- Take 1 bunch malabar spinach (basella or ceylon spinach)
- Prepare Spices: shallots, seasoning powder, fish sauce
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 ! This hearty pork noodle dish—made with pork patties, pork belly, and fresh veggies—is an iconic lunch staple in Hanoi, Vietnam.
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!
Ladle the hot broth and spinach over the clams and season with a drop or two of sesame oil. Garnish with scallions and serve immediately. Note: Miso is fermented soybean paste made by inoculating a mixture of soybeans, salt and grains with a beneficial mold. Bring the soup to the boil again and lower the heat to medium. Gently scoop the shrimp and pork paste into the soup.
So that is going to wrap it up for this special 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. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
