Entree: Vietnam – Hue – Cơm Hến (Hue-style clam rice bowl with warm clam broth, tender clams and crunchy herb and topping garnishes)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

- 1 lb (450 g) small freshwater clams (hến), scrubbed
- 6 cups (1.4 L) water to cook clams and make broth
- 4 cups (800 g) cooked jasmine rice, warm
- 2 tbsp (30 ml) fish sauce
- 1 tbsp (15 ml) lime juice
- 1/2 tsp (2.5 g) granulated sugar
- 3 tbsp (21 g) roasted glutinous rice powder (bột gạo nướng)
- 1/4 cup (30 g) roasted peanuts, coarsely crushed
- 1/2 cup (25 g) crushed pork rinds (bóp tóp)
- 1/4 cup (30 g) fried shallots (or more to taste)
- 2 scallions, greens thinly sliced
- 1 cup (100 g) thinly sliced banana blossom or cabbage, rinsed and drained
- 1/2 cup (12 g) Vietnamese coriander (rau răm) or cilantro, chopped
- 1–2 fresh red chilies, thinly sliced
- 2 tbsp (30 ml) vegetable oil
- Salt and white pepper to taste

Instructions

1. In a large pot bring 6 cups (1.4 L) water to a boil. Add clams and cook until they open, about 3–5 minutes. Remove clams with a slotted spoon and strain the cooking liquid through a fine sieve; reserve broth. Remove clam meat from shells, discarding any that did not open.
2. In a small skillet heat 2 tbsp (30 ml) oil over medium heat and briefly fry sliced banana blossom (or cabbage) until just wilted, 1–2 minutes; set aside. In the same oil fry shallots until golden if not using pre-fried shallots.
3. In a bowl combine clam meat with 2 tbsp (30 ml) fish sauce, 1 tbsp (15 ml) lime juice and 1/2 tsp (2.5 g) sugar; add a little reserved warm broth if the mixture seems dry. Taste and adjust seasoning with salt or fish sauce.
4. To assemble, place 1 cup (200 g) warm cooked rice in each bowl. Spoon seasoned clam meat over the rice, sprinkle 1 tbsp (7 g) roasted rice powder and a portion of crushed peanuts, crushed pork rinds and fried shallots over the top.
5. Add a handful of wilted banana blossom, a scattering of chopped Vietnamese coriander and sliced scallions. Pour 1/4–1/2 cup (60–120 ml) warm clam broth over each bowl to moisten (serve extra broth on the side).
6. Garnish with sliced chilies and serve immediately, allowing diners to mix toppings into the rice and broth for a balance of savory, tangy and crunchy textures.