Ingredients for Clams and Pineapple Soup
Fresh clams: 1 kg
Pineapple: 1/2 fruit (about 200-300g)
Tomatoes: 2 fruits
Sour fruit: 1-2 fruits (or 1-2 tablespoons of tamarind juice)
Vietnamese coriander, dill: 50g each
Red shallots: 2 bulbs
Seasonings: salt, sugar, fish sauce, broth mix, pepper
Chili: 1-2 fruits (adjust to taste)
Cooking oil: 1 tablespoon
How to Cook Clams and Pineapple Soup
Step 1: Prepare the ingredients
Clean the clams: Soak the clams in diluted salt water or rice washing water for about 1-2 hours to remove the sand. Then, rinse them thoroughly under running water. Boil the clams in 1 liter of water until they open up, remove and set aside the meat, and retain the broth (after filtering out the sediment).
Prepare the vegetables:
Peel and core the pineapple, then cut it into thin slices or bite-sized pieces.
Wash the tomatoes and cut them into wedges.
Wash the Vietnamese coriander and dill, then chop them finely.
Peel and mince the red shallots.
Soak the sour fruit in warm water, mash it, and strain the juice, discarding the seeds.
Step 2: Cook the soup
Sauté the shallots: Heat up a tablespoon of cooking oil in a pot and fry the shallots until fragrant.
Stir-fry the tomatoes and pineapple: Add the tomatoes and pineapple to the pot and stir-fry them briefly with a pinch of salt to enhance their colors.
Make the soup broth: Pour in the clam broth (after filtering) and add another 0.5 liters of water. Bring it to a boil, then add the tamarind juice for a sour taste. Season with 1 teaspoon of salt, 1 teaspoon of broth mix, 1 tablespoon of fish sauce, and 1/2 teaspoon of sugar. Adjust the seasoning to your taste.
Add the clams: When the broth boils again, gently slide in the clam meat and simmer for about 2-3 minutes.
Step 3: Finalize and serve
Turn off the heat and mix in the Vietnamese coriander, dill, and chili (if you like it spicy). Stir well to infuse the herbs’ flavors.
Ladle the soup into bowls, sprinkle with pepper, and serve hot with white rice or rice vermicelli.
Tips for a Tastier Clams and Pineapple Soup
Choose fresh clams with shiny shells that open up during cooking to ensure quality.
If tamarind is unavailable, you can substitute it with sour sop or lemon, although tamarind provides a more characteristic sourness.
Avoid overcooking the clams to prevent them from becoming tough.
You can add bean sprouts or spinach to make the soup more nutritious and colorful.
Nutritional benefits:
Clams: Rich in protein, iron, and zinc, beneficial for cardiovascular health and the immune system.
Pineapple: Contains vitamin C and digestive enzymes.
Tomatoes: Provide lycopene, a powerful antioxidant.
Wishing you success in preparing this delicious and flavorful Clams and Pineapple Soup!
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