🇻🇳 Vietnamese

Clams Hot Pot

Name: Clams Hot Pot
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: to taste Salt; 1, diced Garlic; small handful Mint Leaves; 1/2 tsp White Pepper; 300 g Tofu; 3 cloves, minced Shallots; 1 litre Stock or Broth; 800 g Clams; 200 g Water Spinach; 1.5 litres Chicken Broth; 1 tbsp Neutral Oil

🇻🇳 Vietnamese

A clear, restorative vietnamese soup starring clams — light on the palate, big on aroma. About 27 minutes from fridge to table.

Prep 10 min Cook 17 min Serves 4 Easy

Ingredients

Saltto taste
Garlic1, diced
Mint Leavessmall handful
White Pepper1/2 tsp
Tofu300 g
Shallots3 cloves, minced
Stock or Broth1 litre
Clams800 g
Water Spinach200 g
Chicken Broth1.5 litres
Neutral Oil1 tbsp

Instructions

1
Sweat the garlic in the Neutral Oil until translucent but not browned, about 5 minutes.
2
Add the shallots and white pepper and cook for 30 seconds more.
3
Pour in the stock, bring to a simmer, and add the clams.
4
Simmer gently until the clams is just cooked through and the broth tastes rounded.
5
Ladle into warm bowls and top each with mint leaves and a grind of black pepper.

Chef's tip

Prep everything before the heat goes on — vietnamese cooking moves fast once it starts.

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Video: Steam clams with lemongrass and chili - NGHÊU HẤP SẢ ỚT · on YouTube