Cháo Trai Hến (Clam and Baby Clam Congee)
85% chuẩn vị · Vietnamese
A regional variation of Cháo Trai, this version incorporates small baby clams (hến) along with larger clams, adding a more complex texture and flavor profile.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Jasmine rice1 cup
- Water7 cups
- Fresh clams (e.g., littleneck)1/2 lb
- Baby clams (hến), fresh or frozen1/2 lb
- Shallots3
- Garlic4 cloves
- Ginger1 inch piece
- Fish sauce3 tbsp
- Saltto taste
- Black pepperto taste
- Scallions1/4 cup, chopped
- Dill2 tbsp, chopped
- Fried shallotsfor garnish
Các bước
- 1
Rinse rice. Combine rice and 7 cups of water in a pot. Bring to a boil, then simmer, stirring occasionally, until rice is very soft and porridge-like (about 60-75 minutes).
- 2
Clean both types of clams. Mince shallots, garlic, and ginger.
- 3
In a separate pan, sauté minced shallots, garlic, and ginger until fragrant.
- 4
Add the larger clams to the pan. Cook until they begin to open. Add the baby clams and cook until they are done (baby clams cook very quickly). Add fish sauce and stir.
- 5
Add the cooked clams and their juices to the congee. Stir and cook for another 5-10 minutes.
- 6
Season with salt and black pepper to taste.
- 7
Serve hot in bowls, garnished with chopped scallions, dill, and fried shallots.
