Cơm Hến Recipe - NGON Vietnam

Cơm Hến

Rice with Baby Clams

A flavorful dish from Huế featuring rice topped with sautéed baby clams, fresh herbs, crispy pork skin, roasted peanuts, and a light clam broth served on the side.

Other variations:

Cơm hến Huế, Cơm hến khô, Cơm hến chan nước, Cơm hến chay

Region

Central Vietnam

Preparation Time

45 min

Servings

4

Difficulty

Easy

About this recipe

Cơm Hến is a humble yet iconic dish of Huế, traditionally made with river clams from the Perfume River. It is known for its mix of temperatures, textures, and flavors—cool rice, warm clams, fresh vegetables, and crunchy toppings.

Ingredients List

500 g cooked rice (room temperature) 300 g baby clams (cleaned) 2 cloves garlic (minced) 2 shallots (minced) 1 tsp fermented shrimp paste 1 cup fresh herbs (perilla basil mint) 100 g banana blossom (thinly sliced) 100 g bean sprouts 50 g roasted peanuts (crushed) 50 g crispy pork skin 2 tbsp chili oil fish sauce salt pepper to taste

Materials & Tools

Large pot wok or frying pan knife and chopping board mixing bowls strainer

Preparation steps

Total Time :

45 min

Active Time :

45 min

Cooking Time

–

Cook Clams

Boil clams until shells open; remove meat, strain broth.

15 min

Sauté Clams

Cook clam meat with garlic, shallots, shrimp paste, fish sauce, seasoning.

10 min

Assemble Bowl

Place rice in bowls, top with clam meat, banana blossom, bean sprouts, herbs.

10 min

Garnish

Add peanuts, crispy pork skin, chili oil.

5 min

Serve

With a small bowl of hot clam broth.

5 min

Chef’s Tips

Use freshly cooked, cooled rice to prevent clumping; do not overcook clams to keep them tender.

Serving Suggestions

Clam broth on the side, extra chili oil, lime wedges

Nutritional info

350kcal
18g protein
8g fat
55g carbs

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