Rice Noodle Soup with Baby Clams in Coconut Broth (Bánh canh hến nước cốt dừa)

Rice Noodle Soup with Baby Clams in Coconut Broth (Vietnamese: Bánh canh hến nước dừa) is a cherished Vietnamese culinary masterpiece originating from the scenic region of Ben Tre in the Mekong Delta. This delectable rice noodle soup showcases the harmonious marriage of baby clams and a velvety coconut milk broth. Known as "hến" in Vietnamese, these baby clams are meticulously sourced from the pristine Co Chien river, renowned for its bountiful harvest.

With a satisfyingly thick and crunchy texture and a delightful sweetness, the clams undergo a meticulous preparation process. They are carefully soaked in rice water to ensure optimal tenderness, followed by a gentle simmering in water to release any impurities. Once perfectly cooked, the baby clams are skillfully stir-fried with a tantalizing combination of onions, garlic, and a medley of seasonings, resulting in an irresistible flavor profile.

Meanwhile, the leftover cooking water is transformed into a luscious broth by blending it with coconut juice, creamy coconut milk, and an artful blend of seasonings. This coconut-infused elixir becomes the heart and soul of the dish, imparting a velvety richness that elevates the overall culinary experience.

When the broth reaches its pinnacle of flavor, it gracefully intertwines with the tender bánh canh noodles, the stir-fried baby clams, a touch of salt and pepper, and an array of locally sourced herbs. The result is a symphony of aromas and tastes—a fragrant, buttery, savory, and subtly sweet sensation that dances on the palate with each spoonful.

Bánh canh hến nước cốt dừa is a true gastronomic delight that captures the essence of Ben Tre's culinary heritage, enchanting food enthusiasts with its captivating blend of textures, flavors, and fragrances.