Artichoke leaves: 4 / Onion: 100g / Chicken stock: 350 ml / Clams: 15kg / Tamarind juice: 20ml / Fragrant mushrooms: 50g / Slices of pork sausage: 4 / Shallots, garlic, spring onion / Halong curry powder, com starch/ Pepper, salt, butter, fish sauce/ White wine / Coriander seed from Da Lat.
Poach the artichoke for 45 minutes, shed its petals and cut the meat into small cubes.
Soup nectar :
Soap the fragrant mushrooms in tepid water for 10 minutes then wash and sliced them finely.
Saute the chopped onion, add the curry powder and continue to cook for 3 minutes, then add the mushrooms, the chicken stock and season with salt, pepper, butter and fish sauce. Continue to boil. Then mix the corn starch with a cup of water and add it very slowly to the soup.
Saute the chopped shallots, add the curry powder, clams that have been washed for 4 minutes and with wine. The add the nectar soup, tamarind juice and chopped spring onion.
Fry the sliced pork sausage.
Put the artichoke meat and fried pork sausage in a bowl and add the soup nectar.