Hairy Melon & Vermicelli in Clam Soup | Simple Helper-Friendly Recipe | My Good Maid
Hairy Melon & Vermicelli in Clam Soup | Simple Helper-Friendly Recipe | My Good Maid
(中文食譜)
Ingredients
Fuzzy Melon: 1–2 pieces (peeled and julienned or sliced into strips)
Clam Meat: About ½ pound (washed and drained)
Glass Noodles: 1–2 bundles (cut in half)
Aromatics for Searing
Garlic: 2–3 cloves (sliced or crushed)
Ginger: 2–3 slices (to remove any fishy smell)
Seasoning & Soup
Broth or Water: About 4–5 cups (chicken broth mixed with water is recommended)
Salt: To taste
White Pepper: A pinch
Coriander: For garnish (optional)
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Hairy Melon & Vermicelli in Clam Soup: Cooking Steps
Step 1: Pre-treating Ingredients
Soak Glass Noodles: Soak the noodles in warm water for about 15 minutes until soft. Drain and cut into manageable lengths.
Anti-absorption Trick (Optional): Toss the softened glass noodles with 1 teaspoon of vegetable oil. This stops them from soaking up all the broth.
Step 2: Searing Aromatics & Melon
Sear Aromatics: Heat oil in a wok or pot. Add ginger slices and garlic. Stir-fry over medium heat until fragrant.
Stir-fry Melon: Add the julienned fuzzy melon. Stir-fry until slightly softened.
Step 3: Simmering the Soup & Adding Ingredients
Boil the Base: Pour in the broth or water. Bring it to a rolling boil over high heat.
Add Ingredients: Once boiling, add the clam meat and softened glass noodles. Stir gently with chopsticks to mix.
Simmer & Season: Cover with a lid. Turn the heat down to low. Simmer for 1–2 minutes until the noodles are fully cooked. Season with a pinch of salt and white pepper right before turning off the heat.
Step 4: Plating & Garnish
Serve: Garnish with chopped coriander. Pour into a bowl and serve hot.
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Hairy Melon & Vermicelli in Clam Soup: Buying & Cooking Tips
Flexible Substitutes: If fuzzy melon is out of season, swap it for bottle gourd or luffa (silk melon). The cooking method stays exactly the same.
The Magic of White Pepper: A tiny pinch of white pepper is crucial. It neutralizes the fishiness of the clams and highlights the natural sweetness of the broth.
Stop Noodles from Soaking the Soup: Never boil glass noodles in the soup for too long. Turn off the heat and plate them as soon as they are cooked. If you are not eating right away, store the broth and noodles separately, then combine them just before serving.
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Hairy Melon & Vermicelli in Clam Soup: Bored of the Original? Try These Flavor Variations
🧄 Shunde Dai Pai Dong Garlic Style (Rich & Savory)
How to do it: Prepare 2 tablespoons of fried garlic (or a mix of fresh and fried garlic). Use fresh garlic during Step 2. Right before plating in Step 3, toss in the golden fried garlic and a splash of fish sauce.
Flavor Profile: The broth takes on a rich garlic aroma and a touch of savory oil, turning a light melon soup into a deeply flavorful street-stall classic.
🌶️ Thai Sour & Spicy Clam Style (Appetizing & Refreshing)
How to do it: Right before turning off the heat, stir in 1 stalk of chopped lemongrass, 2 chopped bird's eye chilies, the juice of half a lime, and 1 tablespoon of fish sauce.
Flavor Profile: Tangy, spicy, and packed with Southeast Asian tropical aromas. It is incredibly appetizing and perfect for cooling down on a hot summer day.
🍳 Hong Kong Fish Puffs in Rich Soup Style (Hearty & Filling)
How to do it: Buy fried fish puffs (Yu Fu). Toss them into the wok to stir-fry along with the fuzzy melon strips. Use pure chicken broth or fish broth to simmer the dish.
Flavor Profile: The fish puffs act like sponges, soaking up the sweet clam broth. They turn incredibly silky, while making the soup milky, rich, and much more filling.
