Cơm Hến
Hue Baby Clam Rice
A refreshing and unique Hue specialty, Cơm Hến features chilled rice mixed with tiny, flavorful baby clams, a medley of fresh herbs, crunchy toppings, and a hint of spicy chili oil. It's a delightful cold dish perfect for a light meal.
🧂 Ingredients
- 500 g Baby clams(Fresh or frozen. If frozen, thaw completely.)
- 3 cups Cold cooked rice(Day-old rice is ideal as it's drier and holds its texture better.)
- 1 clove Aromatics(Minced)
- 1 small Shallot(Finely chopped)
- 1 tbsp Vegetable oil
- 1/4 cup Water or clam broth(For cooking clams)
- 1-2 tbsp Fish sauce(To taste, for seasoning clams)
- 2 cups Fresh herbs and vegetables(A mix of thinly sliced or finely chopped herbs like mint, cilantro, Thai basil, and shredded vegetables such as cucumber, shredded lettuce, and bean sprouts. Adjust to your preference.)
- 2 tbsp Chili oil(Or to taste. Use a good quality chili oil for best flavor.)
- for topping Pork crackling (optional)(Crushed into small pieces for a crunchy garnish.)
- for topping Roasted peanuts (optional)(Crushed)
- for serving Lime wedges (optional)
👨🍳 Instructions
- 1
Prepare the clams: If using fresh clams, scrub them clean. If using frozen, ensure they are fully thawed. In a pot or deep skillet, heat 1 tbsp of vegetable oil over medium heat (approx. 175°C / 350°F). Add minced garlic and chopped shallot, and sauté until fragrant, about 1 minute. Add the baby clams and 1/4 cup of water or clam broth. Cover and cook over medium-high heat until the clams open, about 5-7 minutes. Discard any clams that do not open. Drain the clams, reserving the cooking liquid. Remove the tiny shells from the clams. Season the clam meat with 1-2 tbsp of fish sauce, tasting and adjusting as needed. Set aside.
⏱️ 15 minutes - 2
Prepare the herbs and vegetables: Wash and thoroughly dry all fresh herbs and vegetables. Finely chop or thinly slice the herbs (mint, cilantro, Thai basil). Shred lettuce and cucumber, and prepare bean sprouts. Combine these in a bowl.
⏱️ 10 minutes - 3
Assemble the rice bowls: Divide the cold cooked rice evenly among 4 serving bowls. Create a small well in the center of the rice.
⏱️ 5 minutes - 4
Top the rice: Spoon the seasoned baby clams into the well of each rice bowl. Generously scatter the prepared fresh herbs and vegetables over the rice and clams. Drizzle each bowl with 1/2 tbsp of chili oil. If desired, add crushed pork crackling and roasted peanuts for texture. Serve immediately.
⏱️ 5 minutes - 5
Serve: Offer lime wedges on the side for diners to squeeze over their bowls, if desired. The reserved clam cooking liquid can be served in small bowls as a light broth, or a little can be drizzled over the rice for extra flavor.
⏱️ N/A
💡 Pro Tips
- ✓Using day-old, cold rice is crucial for the authentic texture of Cơm Hến. Freshly cooked, hot rice will become mushy.
- ✓This dish is traditionally quite spicy. Adjust the amount of chili oil to your personal preference.
- ✓Cơm Hến is a signature dish of Hue, a city in central Vietnam, known for its distinct culinary traditions.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Bun Hến: Serve the clam mixture and toppings over vermicelli noodles instead of rice.
- Less Spicy: Reduce or omit the chili oil, or use a milder chili sauce.
- Vegetarian: Omit the clams and pork crackling. Use a flavorful mushroom broth and add pan-fried tofu or seasoned mushrooms for protein.