Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, vietnamese clam soup with spinach. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really 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 current trending foods in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Vietnamese Clam Soup with Spinach is something that I have loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can cook 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:
- Take 500 g clams
- Get 1 bunch malabar spinach (basella or ceylon spinach)
- Take 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’s going to wrap this up with this exceptional food vietnamese clam soup with spinach recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
