Description
A complex, spicy, and textural rice dish from Hue featuring tiny baby clams (Hen), crispy pork skin, peanuts, herbs, and served with a hot clam broth.
Restaurants serving Com Hen
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Baby clams(or Littleneck)
- Rice
- Fried pork skin(Top mo)
- Peanuts
- Banana blossom
Instructions
- Boil baby clams, separate meat and broth.
- Stir-fry clam meat with chili/lemongrass.
- Arrange elegantly over rice, serve with hot broth.
Learn more Spice, substitutes, tips
Key spices
Mam Ruoc(Shrimp paste)、Lemongrass
Substitutes at Japanese supermarkets
Canned boiled clams, Tempura flakes (Agedama)
Pairing
Huda Beer
Trivia
A complex dish marrying the delicacy of Hue's royal cuisine with peasant robustness. The pungent Mam Ruoc enhances the clam umami.
Eating tips & etiquette
Mix the rice and toppings well to eat dry, or pour the piping hot side-bowl of 'clam broth' over it like Japanese Ochazuke.
Allergen
Shellfish, Shrimp (Sauce), Peanuts