How to Make Vietnamese Sour Clam Soup
Sour clam soup with pineapple is ideal for hot summer days, offering a refreshing, mildly sour flavor that’s easy to enjoy and also nutritious. It’s especially simple to make, quick, and affordable.
During the hot summer, family meals often feature refreshing soups to make dining more enjoyable and less heavy. Among these, sour clam soup is a favorite for its mildly sour, fragrant, and nutritious qualities. It’s also quick to make and budget-friendly.
Sour clam soup is typically made with pineapple for a sweet and sour flavor, along with a distinctive aroma. Adding a few young tamarinds during their season will make this dish even more appealing.
Ingredients
- Clams: 1kg
- Pineapple: 1/2 piece
- Tamarind (sấu): 2 pieces
- Tomatoes: 2 pieces
- Vietnamese coriander, dill, scallions
- Ginger, shallot
- Fresh chili: 1 piece
- Rock salt
- Seasonings: Fish sauce, MSG, salt, sugar
Instructions
Prepare Ingredients
Rinse the clams to remove dirt and mud from their shells, then soak them in a bowl of water or rice water. Make sure the clams are fully submerged. To help them release any remaining grit, you can add a few slices of chili to the water. The spiciness will cause the clams to open their shells and expel dirt.
Peel the pineapple, remove the eyes, and cut it in half (use only half for the soup). Cut the core out, then slice into small triangular pieces. Marinate the pineapple with a bit of salt and sugar to reduce its sourness.
Wash and quarter the tomatoes.
Peel the tamarind (sấu), then soak in water to prevent browning.
Mince the shallot, peel and slice the ginger.
Wash and chop the Vietnamese coriander, dill, and scallions. Slice the chili.
Cook the Sour Clam Soup
Bring about 1 liter of water to a boil, adding a few slices of ginger to the pot. Ginger helps neutralize the cooling effect of clams, making the soup more stomach-friendly. Once the water is boiling, add the clams, keeping the heat high and stirring constantly. Boil the clams for about 2 minutes, or until they fully open, then remove them from the pot.
Do not boil the clams for too long, as this will make them tough.
Strain the clam broth, letting any sediment settle at the bottom, and reserve the clear broth for the soup.
Once cleaned, set the clam meat aside. Some people like to season the clam meat for added flavor, but since clams are naturally salty, this is optional.
Sauté the clams
Heat 2 tablespoons of oil in a pot, then sauté the minced shallot until fragrant. Add two-thirds of the tomato wedges, along with 1/2 teaspoon of salt, and cook until the tomatoes soften and develop flavor. Add the clam meat and a little fish sauce, then stir-fry for another 2 minutes. Set the sautéed clams and tomatoes aside.
Add the reserved clam broth to the pot, and top it up with more water if needed to suit the number of servings. Bring the broth to a boil, then add the tamarind and pineapple. Cook for 2-3 minutes, then remove the tamarind and mash it to extract its pulp. Return half of the tamarind pulp to the soup and taste to adjust the sourness to your preference.
Season the soup with 1 tablespoon of fish sauce, 2 teaspoons of salt, and 1/2 teaspoon of MSG. Stir to dissolve the seasonings.
Add the remaining tomato wedges and bean sprouts, followed by the sautéed clams and tomatoes. Taste and adjust seasoning if necessary, then add the chopped scallions, Vietnamese coriander, dill, and sliced chili. Cook for another minute, then remove the soup from the heat and serve hot with rice.
Final Product Requirements
The soup has a perfect balance of sweet and sour flavors, with a refreshing broth and well-blended ingredients. The clams are tender and sweet, while the pineapple and tamarind (or tomato) add a gentle sourness. Fresh herbs like Vietnamese coriander and dill, combined with a touch of chili and ginger, enhance the dish’s appeal.
Tips & Notes
Choosing fresh clams will enhance the flavor of the soup. Look for clams with shiny shells that aren’t open, feel heavy, and don’t have a foul odor. If you see a clam with an open shell, it should close when touched; if it doesn’t, or if it smells bad, avoid using it.
If a clam feels light or its shell opens easily, avoid it to prevent buying spoiled clams.
For pineapple, choose one that is not too green or too ripe to achieve a balanced sweet and sour taste.
For a more flavorful soup, you can add tamarind or sour plums (sấu) if they’re available, or increase the amount of tomato for a more balanced sourness with the pineapple.
