World Flavors Cookbook

Cơm Hến (Hue Baby Clam Rice)

Huế's most beloved street food — cold rice topped with tiny river clams, shredded pork skin, peanuts, sesame, chili, and fermented shrimp paste.

Cuisine: Vietnam

Ingredients

• 400g cold cooked rice
• 300g baby clams, cooked (or canned)
• 50g pork skin, boiled and shredded
• 2 tbsp fermented shrimp paste (mắm ruốc)
• 2 tbsp roasted peanuts, crushed
• 1 tbsp sesame seeds
• Crispy shallots
• Bird eye chilies
• Herbs: mint, perilla, Vietnamese balm
• 1 tbsp fish sauce, 1 tbsp lime

Instructions

1. Cook clams in boiling water. Drain and remove from shells.
2. Prepare all toppings in separate bowls.
3. Place cold rice in a bowl.
4. Layer all toppings over the rice.
5. Add a little fermented shrimp paste on the side.
6. Mix everything together before eating.