Published:  11:31 Wednesday - December 26, 2012

This unusual recipe is quite easy to prepare, and like many of the soups in Vietnam, relies heavily on fresh ingredients .

Star fruit, also known as caram-bola, is increasingly available in specialty food shops. Thin slices of fresh, tart pineapple can also be used.

Ingredients

• 24 clams, washed and cleaned
• 6 cups (1 1/2 litres) chicken stock
• 2 tablespoons finely chopped baby leeks or scallions (spring onions)
• 2 cloves garlic, finely chopped
• 1 tablespoon vegetable oil
• 2 tablespoons fish sauce
• 1 teaspoon shrimp paste (optional)
• 2 medium star fruit, sliced
• Garnish:
• 1/2 cup (20 g) cilantro (coriander) leaves
• 3 red chillies, seeded and finely sliced
• 1/2cup (20 g) ran ram (polygonum) leaves

Method

Rinse clams thoroughly. Bring stock to a boil, add clams and cook, stirring until the shells open. Remove the clam meat, discarding the shells, and set aside. In a separate pan, fry the baby leek and garlic in oil until soft, add clams and season with fish sauce and shrimp paste.

Return stock to a boil. Add clam mixture and star fruit, and immediately turn off the heat. Garnish with cilantro, chilli and ran ram.

Helpful Hints:

• This is an ideal recipe for mussels. If available, use the small, green-lipped variety. For many of the fish soups, chicken or pork stock is commonly used. If you prefer a clear vegetable or fish stock may also be used.

Source: myvietnam