Clam Pho
Prep
20 mins
Cook
40 mins
Servings
4
Difficulty
Easy
This clam pho is my go to weeknight dinner because it comes together in just an hour and won't break the bank. Fresh clams are packed with iron and B12, which keeps your energy up, and they add such a beautiful briny sweetness to the aromatic broth. The beauty of this dish is that most of the work happens while your stock simmers away, so you're really only looking at about twenty minutes of actual hands on time. I love how the warm spices like star anise and cinnamon mingle with lime and cilantro to create something that feels elegant enough for guests but simple enough for a Tuesday night at home.
Ella x
Ingredients
- 500clams
- 200 driedrice noodles
- 50 mlvegetable oil
- 1onion(diced)
- 2ginger(grated)
- 3garlic(minced)
- 2star anise
- 1cinnamon
- 1cloves
- 2 tablespoonsfish sauce
- 2 tablespoonslime juice
- 1 teaspoonchili flakes
- 1 teaspoonsalt
- 1 teaspoonblack pepper
- 1fresh cilantro
Detail level
Instructions
- 1
In a large pot, heat the vegetable oil over medium heat.
Tip: Be careful not to burn the oil.
- 2
Add the onion, ginger, and garlic and sauté until the onion is translucent.
Tip: This step takes about 5 minutes.
- 3
Add the star anise, cinnamon, and cloves and cook for 1 minute.
Tip: Be careful not to burn the spices.
- 4
Add the fish sauce, lime juice, chili flakes, salt, and black pepper and stir to combine.
Tip: This step takes about 2 minutes.
- 5
Add the clams and cook until they open, about 3-4 minutes.
Tip: Be careful not to overcook the clams.
- 6
Add the rice noodles and cook for 2-3 minutes, or until they are tender.
Tip: This step takes about 2 minutes.
- 7
Add 1 liter of water and bring to a boil.
Tip: Then reduce the heat to low and simmer for 10 minutes.
- 8
Taste and adjust the seasoning as needed.
Tip: You can add more fish sauce, lime juice, or chili flakes to taste.
- 9
Ladle the soup into bowls and garnish with fresh cilantro.
Tip: Serve immediately and enjoy!
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