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
Category
Rice Dish
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
–
Step 1
Cook Clams
Boil clams until shells open; remove meat, strain broth.
15 min
Step 2
Sauté Clams
Cook clam meat with garlic, shallots, shrimp paste, fish sauce, seasoning.
10 min
Step 3
Assemble Bowl
Place rice in bowls, top with clam meat, banana blossom, bean sprouts, herbs.
10 min
Step 4
Garnish
Add peanuts, crispy pork skin, chili oil.
5 min
Step 5
Serve
5 min
Step 6
Step 7
Step 8
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
350 kcal18 g protein8 g fat55 g carbs
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