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Clams are soaked to get rid of the dirt, thoroughly cleaned and boiled before removing the shell. The flesh is then marinated with spices for 10 minutes and stir-fried with oil, chopped onions, chilli powder, and fish sauce. Scallions are added when the clams are well done.
Stir-fried clams are put into a bowl with rice, herbs, chopped giant elephant ears, roasted peanuts, carambola, sesame seeds and topped with pork cracklings. Shrimp paste and chilli can be added to enhance the taste.
The boiling broth for Cơm Hến is boiled again and seasoned with Hue shrimp paste, sugar and ginger.
The complete broth is added to the Cơm Hến mixture of clams and rice as a marinade. Everything is well mixed before serving.