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Cơm Hến – Rice with Baby Clams
More recipes: Vietnamese recipes · All Asian recipes
Cơm Hến – Rice with Baby Clams
Laura Chen
4
20 Minuten
30 Minuten
350
Vietnamese
Main course
Cơm Hến is a traditional Vietnamese dish from Huế that is both savory and refreshing. It combines cooked rice with baby clams, fresh herbs and a range of flavorful toppings.
Ingredients
- 200 g rice
- 500 g baby clams, cleaned
- 2 tbsp fish sauce
- 1 tbsp sugar
- 1 tsp ground black pepper
- 2 garlic cloves, finely chopped
- 1 large shallot, thinly sliced
- 2 scallions, finely sliced
- 1 handful fresh cilantro, roughly chopped
- 1 handful fresh Thai basil, roughly chopped
- 1 handful fresh mint, roughly chopped
- 1 tbsp roasted peanuts, roughly chopped
- 1 lime, cut into quarters
- 2 tbsp vegetable oil
- Chili sauce (to taste)
Instructions
- Cook the rice according to the package instructions and set aside.
- Cover the clams with water in a pot, bring to a boil and cook for 5 minutes or until they open.
- Drain the clams, let them cool and remove the meat from the shells.
- Heat the oil in a large skillet and fry the shallots, garlic and scallions until soft.
- Add the clam meat, fish sauce, sugar and black pepper and stir well.
- Add the cooked rice and mix everything together.
- Take the pan off the heat and fold in the fresh herbs and roasted peanuts.
- Serve with lime quarters and, if you like, chili sauce.
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More recipes: Vietnamese recipes · All Asian recipes