Canh Ngao Nấu Chua Vị Huế (Hue-Style Sour Clam Soup)
85% chuẩn vị · Vietnamese
A regional variation from the Hue region, this sour clam soup often incorporates a touch more spice and uses specific local ingredients for a deeper, more complex flavor profile.
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
- Garlic4 cloves
- Shallots2 small
- Annatto seeds (for oil)1 tbsp
- Lemongrass1 stalk
- Chili peppers (fresh)1-2
- Fish sauce3 tbsp
- Sugar1 tsp
- Saltto taste
- Black pepperto taste
- Water1.5 liters
- Cilantro1 bunch
- Scallions1 bunch
Các bước
- 1
Clean clams. Mince garlic and shallots. Bruise and chop lemongrass. Finely chop chili peppers.
- 2
Prepare annatto oil: Heat a small amount of cooking oil with annatto seeds until the oil turns red. Strain and discard seeds.
- 3
In a pot, sauté minced garlic, shallots, and lemongrass in annatto oil. Add chopped tomatoes and cook until softened.
- 4
Stir in tamarind paste and cook for a minute. Add water and bring to a boil. Season with fish sauce, sugar, salt, and pepper.
- 5
Add the cleaned clams and chopped chili peppers. Cook until clams open, about 5-7 minutes. Discard unopened clams.
- 6
Add pineapple chunks. Cook for another 2 minutes. Stir in chopped cilantro and scallions. Serve hot.
