How to Prepare Delicious Vietnamese Clam Soup with Spinach

How to Prepare Delicious Vietnamese Clam Soup with Spinach Delicious, fresh and tasty.

Vietnamese Clam Soup with Spinach. 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. I now have my very own website at www.

Vietnamese Spinach Soup — Canh Rau Mồng Tơi.

Known as malabar in English or rau mồng tơi in Vietnamese, this succulent spinach is usually found year round in most asian supermarkets and is pretty high in vitamins and low in calories.

I was inspired to make this a few weeks ago after seeing a Spinach Clam Soup on Ciao Florentina.

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

Ingredients of Vietnamese Clam Soup with Spinach

1. It’s 500 g of clams.

2. It’s 1 of bunch malabar spinach (basella or ceylon spinach).

3. Prepare of Spices: shallots, seasoning powder, fish sauce.

This hearty pork noodle dish—made with pork patties, pork belly, and fresh veggies—is an iconic lunch staple in Hanoi, Vietnam.

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.

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!.

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 !

Doenjang soup, or doenjangguk, is Koreans' everyday food and we have many variations.

I already posted one version with boy choy, and another with I usually make stock for doenjangguk with dried anchovies, but when I find good clams and spinach at the market, I make this style of doenjangguk.