CANH NGHÊU NẤU RAU MUỐNG (Water spinach and clams soup)

Water spinach and clams soup has the light sweet of clams’ broth and its meat, the cool crunchy of water spinach with the flavor of ginger. It's very easy to cook.

Ingredients:
Original recipe makes 3 servings

- 400g clam

- 1 bunch of water spinach
- 1 small piece of ginger root
- A pinch of salt

PREP 35 mins

COOK 15 mins

READY 50 mins

Directions:
- Clean the clam, soak into cold water in 30’. Wash again and drain.
- Clean the ginger root, slice thinly and small
- Wash the water spinach and drain
- Put the clams and ½ of ginger into a pot, add water to cover the clams. Boil until clams’ shell open.
- Cool down and get the clams’ meat out of the shells, strain the broth through a fine mesh sieve into another pot.
- Add the rest of ginger into the stock pot and boil.
- When the stock boiled, add spinach water, clams meat and boil. Season with salt, sugar (as your taste). Remove from heat when it boiled again.
- Best serve when the soup is still hot


*Taro**