Canh Ngao Nấu Chua (Vietnamese Sour Clam Soup) - Traditional
Món truyền thống · Vietnamese
A classic and refreshing Vietnamese sour soup made with fresh clams, tomatoes, pineapple, and a medley of herbs. This traditional version emphasizes the natural sweetness of clams and the tangy broth.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Fresh clams1 kg
- Tomatoes2 medium
- Pineapple1/4 medium
- Tamarind paste2 tbsp
- Garlic3 cloves
- Shallots1 small
- Bean sprouts100g
- Okra100g
- Fish sauce2 tbsp
- Sugar1 tsp
- Saltto taste
- Black pepperto taste
- Water1.5 liters
- Cilantro1 bunch
- Scallions1 bunch
- Bird's eye chili1-2
Các bước
- 1
Clean the clams thoroughly. Soak them in salted water for at least 30 minutes to purge sand.
- 2
Prepare the broth base: Sauté minced garlic and shallots in a pot. Add chopped tomatoes and cook until softened. Stir in tamarind paste and cook for another minute.
- 3
Add water to the pot and bring to a boil. Season with fish sauce, sugar, salt, and black pepper.
- 4
Add the cleaned clams to the boiling broth. Cook until they open, about 5-7 minutes. Discard any clams that do not open.
- 5
Add sliced okra and bean sprouts. Cook for another 1-2 minutes until vegetables are tender-crisp.
- 6
Stir in chopped cilantro and scallions. Serve hot, garnished with chili slices if desired.
