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Preparation
15 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Clam Soup with Mustard Greens Serves 4
Clams 1.5 kg Mustard greens 400 gr Fish sauce 1 teaspoon Salt 2 teaspoons Cooking oil 1 tablespoon
How to Choose Fresh Ingredients
How to choose fresh clams
- You should choose clams with intact shells, not cracked or covered in a lot of algae.
- Prioritize selecting those that are still alive, with their mouths open to ensure freshness and sweetness.
- If buying packaged clam meat, choose from reputable brands with clear information on expiration date and origin.
How to choose fresh mustard greens
- You should choose bunches of greens that are still fresh and green, with leaves and stems intact.
- Prioritize those that still have their roots, which helps retain freshness longer and are easier to store.
- Absolutely do not choose bunches that are bruised, have many unusual black spots, or are wilted.
- For this dish, you can flexibly choose any type of mustard greens according to your preference!
How to make Clam Vegetable Soup
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Prepare and boil clams
To clean the clams, wash them thoroughly with water and soak them in a mixture of diluted salt water overnight. Then, use a brush to scrub the clam shells clean.
How to clean clams of sand
- Method 1: To help clams expel sand and dirt, soak them in a pot of water with a few slices of chili for about 2 – 3 hours.
- Method 2: Place the clams in a basin, cover them with another basin, shake vigorously, and then pour water in to soak for about 1 hour.
- Method 3: Another method is to soak the clams in diluted salt water for about 2 hours, then boil them with a little vinegar to help clean them effectively.
After cleaning the clams, put them into an pot, add about 200ml of water, and bring to a boil. Once the water boils, the clams will open; you can remove them to a basket to drain.
Wait for the clams to cool, then carefully remove the clam meat to prepare for the soup. After extracting all the clam meat, carefully discard the innards, rinse them with water, and place them in a basket to drain.
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Prepare the vegetables
Remove the yellowing, worm-eaten leaves and roots from the vegetables, wash them clean, and cut them into bite-sized pieces.
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Cook the soup
Place a pot on the stove, add 1 tablespoon of cooking oil, wait for the oil to heat up, then add the clams, stir gently to cook the clams evenly, add 1 teaspoon of fish sauce, 1 teaspoon of salt, and stir-fry for another 2 minutes before adding the vegetables.
Stir-fry for about 2 more minutes, then add about 400ml of water, wait for the soup to boil, taste and adjust the seasoning to your family’s preference, and then turn off the heat.
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Final Product
The clam and vegetable soup has an appealing aroma along with a delightful sweet and light taste. This soup, though simple, is incredibly stimulating to the taste buds, perfect for days when you want to change your palate, making the meal both interesting and nutritious.
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With just a few simple steps, you have completed the dish canh trai rau cải that is light and delicious, helping to enrich your family’s daily menu. Be sure to save it right away and share it so that more people can know about it!
