Entree: Vietnam – Central Vietnam – Cơm Hến (Rice topped with small river clams, crunchy garnishes, herbs, and a light clam broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 cups (600 g) cooked jasmine rice
- 1 lb (450 g) baby river clams (hến), scrubbed
- 1 cup (240 ml) water for steaming clams
- 4 tbsp (60 ml) vegetable oil
- 6 shallots, thinly sliced
- 3 cloves (5/16 oz (9 g)) garlic, minced
- 2 stalks lemongrass, white part thinly sliced (about 1 7/16 oz (40 g))
- 2 bird's eye chilies, thinly sliced
- 1/4 cup (60 ml) fish sauce
- 1 tbsp (15 ml) lime juice
- 1 tsp (5 g) sugar
- 1/2 cup (60 g) fried shallots (crispy)
- 1/2 cup (60 g) roasted peanuts, coarsely chopped
- 4 oz (115 g) pork rinds (chicharrón), crushed
- 2 tbsp (10 g) toasted rice powder
- 1 cup (240 ml) reserved clam broth (from steaming)
- 1 cup (30 g) mixed fresh rau răm (Vietnamese coriander) and mint leaves
- Lime wedges for serving

Show original ingredient measurements

- 3 cups (600 g) cooked jasmine rice
- 1 lb (450 g) baby river clams (hến), scrubbed
- 1 cup (240 ml) water for steaming clams
- 4 tbsp (60 ml) vegetable oil
- 6 shallots, thinly sliced
- 3 cloves (9 g) garlic, minced
- 2 stalks lemongrass, white part thinly sliced (about 40 g)
- 2 bird's eye chilies, thinly sliced
- 1/4 cup (60 ml) fish sauce
- 1 tbsp (15 ml) lime juice
- 1 tsp (5 g) sugar
- 1/2 cup (60 g) fried shallots (crispy)
- 1/2 cup (60 g) roasted peanuts, coarsely chopped
- 4 oz (115 g) pork rinds (chicharrón), crushed
- 2 tbsp (10 g) toasted rice powder
- 1 cup (240 ml) reserved clam broth (from steaming)
- 1 cup (30 g) mixed fresh rau răm (Vietnamese coriander) and mint leaves
- Lime wedges for serving

Instructions

1. Steam the clams: place clams and 1 cup (240 ml) water in a covered pot over medium-high heat and steam until clams open, about 5–7 minutes. Reserve 1 cup (240 ml) of the liquid as clam broth and remove clams from shells, discarding any unopened ones.
2. In a large skillet, heat 2 tbsp (30 ml) vegetable oil over medium heat. Add sliced shallots and fry until golden and soft, about 5 minutes; remove half for garnish. Add minced garlic, lemongrass, and chilies to the skillet and sauté 1–2 minutes until fragrant.
3. Add the clam meat to the skillet with 2 tbsp (30 ml) vegetable oil, 1/4 cup (60 ml) fish sauce, and 1 tsp (5 g) sugar. Stir over medium heat until the mixture is slightly reduced and aromatic, about 3–4 minutes. Adjust seasoning with lime juice to taste.
4. To assemble, divide 3 cups (600 g) cooked jasmine rice among 4 bowls. Spoon the warm clam mixture evenly over the rice.
5. Top each bowl with 2 tbsp (30 g) crushed pork rinds, 2 tbsp (15 g) roasted peanuts, 1–2 tbsp (8–16 g) fried shallots, and 1/2 tbsp (5 g) toasted rice powder. Scatter fresh rau răm and mint over each bowl.
6. Finish by spooning 1–2 tbsp (15–30 ml) reserved clam broth over each serving and serve with lime wedges on the side. Mix before eating to combine flavors and textures.