Clam Rice (Cơm hến)

Originating from Hue, a city in Vietnam, this regional specialty is known for its unique preparation using cooked basket clams or mussels combined with steamed rice. Traditionally, the dish is served chilled or at room temperature, offering a refreshing and light culinary experience. To enhance the flavors and textures, various toppings are added to the rice, such as peanuts, cilantro, chili peppers, fermented shrimp sauce, star fruit, banana flower, taro, fried onions, fried pork rinds, and roasted sesame seeds. These additions provide a harmonious blend of tastes and create a delightful visual presentation.

Accompanying the dish is a bowl of clam broth, which is served on the side. This flavorful broth serves as a complement to the rice and is meant to be poured over it, adding a rich and savory element to the overall taste. To add further texture and variety, fried bits of rice paper or fried wonton wrappers are commonly served alongside the dish, providing a crispy contrast to the softness of the rice and toppings.

This dish represents the unique culinary heritage of Huế and showcases the region's emphasis on combining simple yet flavorful ingredients to create a memorable dining experience. Whether enjoyed as a light meal or a refreshing snack, this dish offers a delightful exploration of Vietnamese flavors and textures.