Clam and dill broth

Clam and dill broth

Canh ngao

By
From
Real Vietnamese Cooking
Serves
6
Photographer
Michael Fountoulakis

The clams can be replaced by other seafood - mussels, for example, would also work well. You might need to adjust the seasoning of the finished dish to your own liking, but keep in mind that clams can be quite salty, so resist seasoning the broth until the very end.

Ingredients

Quantity Ingredient
2 teaspoons vegetable oil
5 red asian shallots, finely diced
3 tomatoes, peeled, seeded and roughly chopped
160g chopped unripe pineapple flesh, cut into bite-sized pieces
1/2 teaspoon salt
3 teaspoons sugar
1 litre chicken stock or water
2 tablespoons Tamarind water
1 long red chilli, thinly sliced
dill fronds
500g clams, washed
1 tablespoon fish sauce, approximately
3 spring onions, thinly sliced
1/2 teaspoon freshly ground black pepper
1/2 lime, juiced
Boiled rice, to serve

Method

  1. Heat the oil over medium heat in a saucepan and fry the shallot until fragrant. Add the tomatoes, pineapple, salt and sugar and cook for 2 minutes, or until the tomatoes soften.
  2. Pour in the stock and tamarind water. Stir in the chilli and dill and bring to the boil.
  3. When the stock is boiling, add the clams and cover the pan. Shake the pan about to evenly cook the clams -you will start to hear them popping open. After 2-3 minutes, check the clams and discard any that have not opened.
  4. Add the fish sauce, spring onion, pepper and lime juice. Check the seasoning, as you might wish to add more fish sauce.
  5. Serve in a large bowl at the table and enjoy over boiled rice.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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