BigClam Spicy Soup sweet and sour

To make Big Clam Spicy Soup gluten-free, ensure that the fish sauce you use is gluten-free, as some brands contain wheat. Additionally, you can substitute the vermicelli with gluten-free noodles or rice noodles to maintain the soup's texture without compromising dietary needs.

If you can't find big clams, you can substitute them with other seafood like shrimp or mussels. For the minced pork, ground chicken or turkey can work as a leaner alternative. If you don't have pickled garlic, fresh garlic with a splash of vinegar can provide a similar tangy flavor.

To store leftover Big Clam Spicy Soup, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3 days. For longer storage, consider freezing the soup, but be aware that the texture of the seafood may change upon reheating.

Big Clam Spicy Soup pairs well with steamed jasmine rice or a side of crusty bread to soak up the flavorful broth. You can also serve it with a light salad or spring rolls for a refreshing contrast to the soup's spicy and sour flavors.

To make Big Clam Spicy Soup, start by cleaning the clams and minced pork, then chop the aromatics like ginger, lemongrass, and shallots. Sauté these in oil until fragrant, add chicken stock, and bring to a boil. Incorporate the clams, minced pork, and pickled garlic, then simmer. Finally, season the soup, add vermicelli and cabbage, and cook until tender before serving garnished with fresh herbs.