Baby clams are a treasure trove of essential vitamins and minerals, offering numerous health benefits.

To ensure the finest baby clams for this recipe, choose those freshly harvested from the stream. Begin by soaking them in water for approximately three to four hours to remove any traces of mud and sand.

During this process, carefully remove any floating baby clams, as they are no longer alive and should not be used. Once the baby clams are meticulously cleaned, place them in a pot and boil until their flesh reaches the perfect level of chewiness.

Finally, prepare a clear broth using the purified cooking liquid.

Fresh young jackfruits are plucked from the garden, peeled, and cut into bite-sized pieces, with all sticky sap thoroughly removed. Begin by sautéing chives in hot oil, then adding the baby clams and a medley of spices, stirring them to perfection.

Subsequently, pour in the clear broth, add the bite-sized pieces of young jackfruit to the pot, and let the soup simmer on low heat for approximately 20 minutes. To elevate the flavor profile, sprinkle some lá lốt (piper lolot) on top of the soup.

This baby clam soup with young jackfruit is not only an economical choice but also a highly nutritious one, making it a refreshing option for those hot and sunny days.

Source: Saigon Times