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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 Make Healthy Eating A Part of Your Life.

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Initially, you will have to be very careful when food shopping that you don’t unthinkingly put things in your shopping cart that you no longer wish to eat. As an example, most likely you have never checked the box of your favorite cereal to find out its sugar content. A good healthy substitute can be porridge oats which have been found to be beneficial for your heart and can give you good sustainable energy each day. Add fruits or spices to improve the flavor and now you have a breakfast that can become a usual part of your new healthy eating plan.

To sum up, it is easy to start to make healthy eating a regular part of your daily lifestyle.

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

The ingredients needed to prepare Vietnamese Sour Clam Soup:
  1. Get clams
  2. Provide bowl water
  3. Get soup base
  4. Take tomatoes
  5. Take pineapple
  6. Provide slices pickled pig's ear
  7. Provide stalks green onion
  8. Use Vietnamese laksa (Rau răm) and rice paddy herb (rau ngổ) if available. If not, coriander is fine.
Instructions 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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