Cơm Hến

Ingredients(for 1 bowl (approx. 350g) per serving)

• 2 cups Cooked jasmine rice (Cơm trắng)
• 300g Fresh baby clams (hến) (cleaned, rinsed)
• 1 cup Fresh Vietnamese herbs (mint, perilla, coriander, finely chopped)
• 3 tbsp Roasted peanuts (roughly crushed)
• 2 tbsp Fried shallots (crispy, homemade or store-bought)
• 2 pieces Rice crackers (Bánh tráng mè, toasted)
• 1/2 cup Bean sprouts (fresh)
• 1 tbsp Chili oil (optional for spice) - optional
• 2 tbsp Fish sauce (Nước mắm)
• 2 cloves Garlic (minced)
• 1 small Shallot (finely chopped)
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1

   Rinse the baby clams thoroughly in cold water. Bring a medium pot of water to a boil, add the clams, and cook for 2-3 minutes until the shells open (if using shell-on). Strain, reserving the clam broth. Remove clams from shells if needed.

   5 minutes

   Do not overcook clams to keep them tender.

2. 2

   In a small pan, sauté minced garlic and chopped shallot in a teaspoon of oil until fragrant. Add the cooked clams, season with salt, pepper, and 1 tablespoon of fish sauce. Stir-fry for 2-3 minutes. Set aside.

   5 minutes

   Use low heat to avoid burning the aromatics.

3. 3

   Reheat the reserved clam broth. Season with the remaining fish sauce and a dash of black pepper. Keep hot for serving.

   3 minutes

   Taste and adjust seasoning to your liking.

4. 4

   Arrange a portion of hot steamed rice in each bowl. Top with sautéed clams, chopped herbs, bean sprouts, roasted peanuts, and fried shallots.

   3 minutes

   Layer ingredients for maximum flavor distribution.