Photograph of the finished Com hen Hue baby clam rice

Vietnam · Cơm hến

Com hen Hue baby clam rice

1 hr Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Clams Clams 320 g
  • Photograph of Steamed rice Steamed rice 600 g
  • Photograph of Shrimp paste (mam ruoc) Shrimp paste (mam ruoc) 40 g
  • Photograph of Pork fat Pork fat 40 g
  • Photograph of Crispy fried pork skin (chicharrón) Crispy fried pork skin (chicharrón) 40 g
  • Photograph of Roasted peanuts Roasted peanuts 60 g
  • Photograph of Banana blossom Banana blossom 120 g
  • Photograph of Herbs Herbs 80 g
  • Photograph of Rice paper Rice paper 2
  • Photograph of Lemongrass Lemongrass 4 stalks
  • Photograph of Chilli Chilli 4
  • Photograph of Spring onion Spring onion 40 g

Method

  1. 1 Soak the clams in rice water for 30 minutes to remove the sand, then rinse them several times.
  2. 2 Boil the clams for 10 minutes until they open, then remove the meat and strain the broth to make clam soup.
  3. 3 Sauté minced pork fat, then stir-fry the clam meat with chopped lemongrass and a little diluted shrimp paste for 5 minutes to enhance the aroma.
  4. 4 Shredded banana blossoms soaked in lemon juice, finely chopped herbs, grilled rice paper, and roasted peanuts are crushed.
  5. 5 Scoop leftover rice into a bowl, then arrange stir-fried clams, banana blossoms, herbs, pork cracklings, fried pork skin, peanuts, and chili peppers on top.
  6. 6 Pour a bowl of hot clam broth over the clams, break up some grilled rice crackers into the bowl, and mix well.
Start cooking