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Vietnamese Sour Clam Soup
Vietnamese Sour Clam Soup

Before you jump to Vietnamese Sour Clam Soup recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Lowering costs Inside the Kitchen.

Until fairly recently any person who expressed concern about the wreckage of the environment raised skeptical eyebrows. That has completely changed now, since we all apparently have an awareness that the planet is having problems, and we all have a part to play in fixing it. According to the experts, to clean up the environment we are all going to have to make some adjustments. This needs to happen soon and living in ways more friendly to the environment should become a goal for every individual family. The kitchen is a good place to start saving energy by going a lot more green.

Refrigerators and freezers use a lot of electricity, particularly when they are not running as economically as they should. When you can get a new one, they use about 60% less than the old ones that are more than ten years old. The correct temperature settings for your fridge and freezer, whereby you’ll be saving energy and optimising the preservation of food, is 37F and also 0F. You can certainly reduce how often the motor has to run by routinely cleaning the condenser, which will save on electricity.

The kitchen alone provides you with many small methods by which energy and money can be saved. It is quite straightforward to live green, of course. A lot of it is merely making use of common sense.

We hope you got benefit from reading it, now let’s go back to vietnamese sour clam soup recipe. You can cook vietnamese sour clam soup using 8 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to cook Vietnamese Sour Clam Soup:
  1. Get clams
  2. Take bowl water
  3. Provide soup base
  4. Use tomatoes
  5. You need pineapple
  6. You need slices pickled pig's ear
  7. Provide stalks green onion
  8. Get Vietnamese laksa (Rau răm) and rice paddy herb (rau ngổ) if available. If not, coriander is fine.
Steps to make Vietnamese Sour Clam Soup:
  1. Soak and clean the clams then boil them with 1 1/2 bowls of water until bubbling and the clams’ shells are open.
  2. When the clams are cooked through, pour them into a strainer.
  3. Drain the boiled water into a bowl.
  4. Pick out the cooked clams and set aside.
  5. Slice the tomatoes into wedges.
  6. Slice the pineapple into 0.5 cm pieces.
  7. Wash the green onion and cut it into 2 cm-long pieces. Rinse the laksa leaves and rice paddy herbs then chop them into small pieces.
  8. Stir-fry the clams until lightly cooked to absorb the spices with soup base.
  9. Add and lightly fry the tomatoes and pineapples.
  10. Add the boiled clam liquid, pickled pig’s ears, and bring to a boil. Adjust seasoning if needed.
  11. When the soup boils, add spring onions, laksa leaves, rice paddy herbs and turn off the heat.
  12. This sweet and sour clam soup is excellent with rice!

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