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
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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