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Preparation
45 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Clam Soup with Pineapple For 4 people
River clams 1 kg Pre-peeled pineapple 1/2 fruit Tomatoes 3 fruits Spring onions 3 sprigs Vietnamese coriander 5 sprigs Fermented rice vinegar 1 cup Onion 3 cloves Garlic 3 cloves Chili 2 pieces Fish sauce 1 tablespoon MSG 1 teaspoon Seasoning powder 1 teaspoon
How to choose fresh ingredients
How to choose fresh clams
- You should choose clams that are still alive; if they are alive, they will gradually close their shells when touched.
- Avoid choosing those with cracked or broken shells because such clams are more likely to be infected with harmful bacteria. Avoid buying clams that have been frozen or packed in plastic bags as they are no longer fresh.
- Fresh clams usually do not have a strong or fishy smell; if they are sea clams, they often have a stronger sea water scent.
How to choose delicious pineapples
- When selecting pineapples, you need to pay attention to the color of the fruit first. Ripe and delicious pineapples usually have a golden yellow color, sometimes with a mix of green. These are usually the ones that are sweet and ripe.
- Those with a lot of green color indicate that they are not fully ripe, while ripe yellow ones mixed with dark brown mean they are overripe and about to spoil.
How to choose delicious tomatoes
- When buying, choose tomatoes with bright red skin, even in color. The outer skin should be intact, plump, and not bruised to be considered fresh tomatoes.
- If you cut a tomato in half, and the seeds inside are yellow with red flesh, these are good tomatoes. You should choose tomatoes with fresh stems still attached. Ripe tomatoes usually have stems firmly attached to the top of the tomato.
- Avoid buying tomatoes that are bruised, mushy, or too green and hard.
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How to make Clam Soup with Pineapple
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Prepare and boil the clams
First, after buying the clams, use a brush to scrub off all the dirt stuck on the outside of the shell. Then, take a pot and add 1kg of cleaned clams along with 200ml of water, place it on the stove and boil over medium heat for about 10 – 15 minutes.
Tip for cleaning clams:
- You can soak the clams in rice washing water along with a few slices of ginger and chili to help them release the sand quickly.
- Soak the clams in diluted saltwater with a few chili peppers. This will help the salty and spicy mixture make the clams expel the sand. Additionally, you can also use vinegar and chili to soak the clams.
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Prepare other ingredients
For tomatoes, remove the stem, wash them clean, and cut them into wedges. For the pineapple, just use a knife to remove the hard core, then cut it into bite-sized pieces.
For the onion and garlic, peel them and then chop finely. Finally, for the rau răm (Vietnamese coriander), use your hands to pick the young leaves, then wash them along with the green onions that have had their roots removed. Let them drain and chop finely.
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Separate the clam meat
When you see the clams are cooked, turn off the heat and let them cool for 5 minutes. Next, proceed to separate the shell and take out the clam meat inside, wash it directly under running water, and then tear off the green part and squeeze to remove all the waste from the clams.
Then wash the clams clean again and let them drain. Cut the clam meat into bite-sized pieces.
The clam broth should be strained to take the clean water for making the soup. Using clam broth to cook the soup will give the soup a sweeter taste.
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Cooking the soup
Pour oil into the hot pot, then add minced onion and garlic to sauté until fragrant.
Add chopped tomato and pineapple into the pot, stir well, and then add the clams to stir-fry. Next, strain the clam broth and take the clean water to make the soup. Using clam broth to cook the soup will give it a sweeter taste.
Tip: The clams are already cooked, so add them last and do not stir-fry for too long to prevent them from becoming tough.
After the tomato and pineapple are cooked, add the chopped scallions and Vietnamese coriander into the pot, season with 1 tablespoon of fish sauce, 1 teaspoon of monosodium glutamate, and 1 teaspoon of seasoning powder, then stir well.
Next, to create a sour taste for the soup, add 1 cup of fermented rice vinegar. If you don’t have fermented rice vinegar, you can use tamarind to extract its juice.
Finally, add in 2 chili peppers; if you cannot handle spicy food, you can skip this step.
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Final product
The broth has a subtle sweet and slightly sour taste that is really impressive, combined with the delicious fresh clam meat. Additionally, a bit of Vietnamese coriander and scallions makes the clam soup even more attractive. This dish is also very nutritious and good for health.
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So, Điện máy XANH has shown you the secret to cooking pineapple soup that is sour and sweet, helping you relieve stress for daily meals. Wishing you success in cooking the clam soup!
