Loofah and Clams in Salted Broth

Notes from Nourishible editors

Written by our recipe team from the video and the method above.

• Our take · Step 9: Preserved mustard tuber, fish sauce and the clams all bring salt, so hold back the remaining fish sauce until the final taste.
• Swap: The creator says the loofah can be swapped for another melon or gourd, and the clams for shrimp.
• Technique · Step 2: The short cold-water rest stops the clams cooking on, so they stay tender instead of turning rubbery when they go back into the boiling broth.
• Technique · Step 8: Adding the celery and chili only at the end keeps them crisp and bright rather than stewed in the broth.
• Quantity · Step 8: The celery is only 'to taste'; for four servings we'd start with about 1-2 stalks, chopped.