One of the special features about Vietnamese cooking is the extensive use of fresh herbs. If you ever have a chance to visit a market in
However, having a lot of herbs available does not mean you can mix or overuse them altogether. Using herbs is an art that a lot of cuisines have mastered after generations. It is also true for the Vietnamese kitchen. Sinece childhood I have learnt from my parents what to go with what – poached chicken with lime leaves, fish with ginger and galangal, veal with lemongrass, fish with dill etc. Of course there is room for improvements and innovations as long as there is harmony in taste and aroma in the final product.
The soup I feature today is very popular in northern
Almost all Vietnamese cooks (especially people from the North) know how to cook this soup. The recipe below, however, is dedicated to my dad since he was the one who taught me the dish. My dad loves and cooks excellent seafood. I miss his food, really!
Clam Soup with Vietnamese Mint (Canh h