Cơm Hến (Hue Clams and Rice)
Món truyền thống · Vietnamese
A classic Hue-style dish featuring fragrant rice mixed with seasoned stir-fried clams, aromatic herbs, and a savory broth, offering a complex balance of flavors and textures.
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 rice3 cups cooked
- Baby clams1 lb
- Shallots2, minced
- Garlic3 cloves, minced
- Fish sauce2 tbsp
- Shrimp paste1 tsp
- Chili flakes1 tsp
- Vegetable oil2 tbsp
- Chicken broth2 cups
- Fresh mint1/4 cup, chopped
- Fresh cilantro1/4 cup, chopped
- Fried shallots2 tbsp, for garnish
- Saltto taste
- Black pepperto taste
- Wateras needed
Các bước
- 1
Rinse the baby clams thoroughly. If using pre-cooked clams, skip this step.
- 2
In a pot, bring 2 cups of water to a boil. Add the clams and cook for 2-3 minutes until they open. Discard any unopened clams. Strain the clams, reserving the clam broth. Set aside.
- 3
Heat vegetable oil in a wok or large skillet over medium-high heat. Add minced shallots and garlic, sauté until fragrant.
- 4
Add the cooked clams to the wok. Stir-fry for 1-2 minutes.
- 5
Add fish sauce, shrimp paste, and chili flakes. Stir well to combine.
- 6
Pour in the reserved clam broth and chicken broth. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld.
- 7
Season with salt and black pepper to taste.
- 8
Gently fold in the cooked jasmine rice into the clam mixture. Ensure the rice is evenly coated.
- 9
Stir in most of the chopped mint and cilantro, reserving some for garnish.
- 10
Serve the Cơm Hến hot in bowls, garnished with remaining fresh herbs and fried shallots. A small side bowl of the savory broth can be served alongside.
