Clams with Lotus Roots + Alocasia Odora, Bean Sprout, Pineapple, Tomatoes, Okra, and Basil in Vietnamese Tamarind-flavoured Broth

2 pounds of clam

4 cups water

2 tablespoons salt

2 tablespoons sugar

1 tablespoon pepper

1 tablespoon Vietnamese fish sauce (optional)

Pineapple, lotus roots, dry tamarind, chili, tomatoes, okra, Asian bean sprout, and
stem of Alocasia Odora

culantro & basil

chopstickspoon.wordpress.com

“Today I am making another Vietnamese comfort food recipe. I still follow my grandma’s recipe but add a little twist with clam and lotus roots. I find the broth taste better and sweetener.  You can eat this Vietnamese Southern-style tamarind soup with any kinds of sea foods; usually taste best with king shrimp or red Tilapia fish “

• Soak clam, put 1/2 tsp. hot chili to get rid of smell and dirt.
• Wash and cut all vegetables and herbs in smaller sizes that you want

 

Directions:

 

1. Bring the water to a boil
2. Take half cup of hot water from the pot, pour in a bowl and squeezed tamarind to get a sour brown liquid, and then pour the tamarind liquid back to the pot.
   
3. Put Clams, pineapple and lotus root to make the broth sweetener and aromatic. Cook for 10 minutes
   
4. Add Okra and stem of Alocasia Odora, let it cook for another 2-3 minutes before putting bean sprout in
5. Add pepper, salt, sugar and fish sauce (optional) to your preference taste. Letstand, covered, for 10 minutes before serving. This soup is eaten with culantro and basil