Manila Clam Rice Vermicelli (Mei Fun) Soup
Enjoy with added flavor from chopped herbs and lemon wedges.
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Place the rice vermicelli into boiling water and cook for 2 to 3 minutes, then remove into cold water and drain in a colander.
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Rub the Manila clams together to clean. Place 400 ml (14.1 fl. oz.) of water into a pot and boil on high. Once the shells open, add in the Chinese chives chopped up into 1 cm (0.4 in.) lengths and (1). Adjust the flavor with the soy sauce and a dash of salt.
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Serve (2) into bowls, top with the cilantro and mint leaves and red chili pepper and garnish with the lemon wedges.
Cooking Basics
Since the shells of shellfish are actually quite dirty, wash by rubbing their shells together in water.
Even if the package says `pre-purged’, it is a good idea to purge shellfish one more time to be on the cautious side. For this it is important to mimic the environment the shellfish lived in as closely as is possible. Place Manila（asari) clams in a salt solution (about 2%; at 3% a salty taste many remain) slightly weaker than sea water, and place shijimi (tiny fresh water clams) in fresh water. Place both types of shellfish in a large tub and spread them out, fill to the top with either the salt solution or fresh water. Since a dark place facilitates sand purging, cover the tub with a newspaper and leave for at least 30 to 60 minutes. During the summer months, place in a refrigerator to ensure freshness.
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