This recipe is a total win because it’s got those baby clams that bring an ocean-fresh vibe, perfectly mingling with the fragrant jasmine rice for that ultimate comfort food experience. Plus, the crunchy peanuts and herbs add a vibrant twist that makes every bite an explosion of flavors and textures I just can’t get enough of!
I love making dishes that showcase the vibrant flavors of Vietnamese cuisine. One of my favorite dishes is Com Hen, or Baby Clam Rice.
It serves as a fragrant, flavorful base for… well, not much.
Tender baby clams, garlic, and shallots combine as the main flavoring. Adding some fresh herbs, crushed peanuts, and a few spicy fresh chilis takes it to another level.
Ingredients
Carbohydrates are provided by jasmine rice, which gives the dish a soft, pleasant, and aromatic foundation.
Clams: Proffering an abundance of protein and minerals such as iron and zinc, they add worthwhile and wonderful flavor.
Fish Sauce: Contributes umami and saltiness, heightening the total flavor intricacy.
Herbs: Fresh mint and cilantro furnish an aromatic burst of flavor and a degree of freshness that’s hard to achieve otherwise.
Crispy fried shallots add a delightful crunch and a note of sweetness to the rice.
Ingredient Quantities
- 2 cups jasmine rice, cooked and cooled
- 1 pound baby clams, cleaned and cooked
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 2 shallots, thinly sliced
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon ground black pepper
- 1 tablespoon roasted peanuts, crushed
- 1 tablespoon crispy fried shallots
- 2 tablespoons fresh herbs (mint, cilantro, and Vietnamese coriander), chopped
- 1 cucumber, sliced
- 1 cup bean sprouts
- 1 lime, cut into wedges
- 1 fresh chili, sliced
Instructions
1. In a large pan, heat the vegetable oil over medium heat. Add the garlic and minced shallots and sauté until they are fragrant and golden brown.
2. The cooked baby clams are added to the pan, and everything is stirred well to combine with the garlic and shallots.
3. Incorporate the fish sauce, soy sauce, sugar, and ground black pepper. Cook for 2 more minutes to meld the flavors.
4. The cooked and cooled jasmine rice should be folded in gently, mixing thoroughly so that the rice is evenly coated with the sauce and clams.
5. Keep sautéing everything together for 3-4 minutes, letting the rice warm up and soak in the flavors.
6. Take the pan off the heat and move the clam and rice mixture to a serving platter.
7. Evenly distribute the crushed roasted peanuts and crispy fried shallots atop the mixture.
8. Top with the fresh herbs, which you should chop quite fine. Make sure to spread them evenly and generously across the dish and serve.
9. Accompany the dish with sliced cucumber and bean sprouts placed alongside, providing a fresh and crunchy contrast that elevates the overall dining experience.
10. Serve lime wedges and fresh, sliced chili with the dish and let everyone adjust the seasoning of their rice to their liking.
Equipment Needed
1. Large pan
2. Spatula or wooden spoon
3. Knife
4. Cutting board
5. Measuring spoons
6. Serving platter
7. Small bowl (for lime wedges and sliced chili)
FAQ
- Q:Can I use canned clams instead of fresh baby clams? A: Yes, one can use canned clams, but it is vital to making sure they are well-drained and rinsed to reduce the overly briny taste.
- Q:If I have a seafood allergy, is there a substitute for fish sauce? A: If you don’t want to use fish sauce, then use soy sauce or tamari for a similar umami flavor. You’ll get a slightly different taste, but you won’t get one that’s inferior to fish sauce.
- Q:How should I cook the jasmine rice properly for this dish? A: Use 1.5 cups of water for each cup of jasmine rice. After cooking, let the rice cool completely before using it in the dish.
- Q:Is it possible to prepare this dish for a vegetarian diner? A: It is indeed doable. Just leave out the clams and substitute for fish sauce with either a vegetarian alternative, some extra soy sauce, or another either suitable for vegetarians sauce.
- Q:Components can be prepared in advance. Q: Can I prepare components ahead of time? A: Yes. The rice and clams can be cooked ahead of time and stored in the refrigerator.
- Q:What if I can’t find Vietnamese coriander?
Treasured in many of the world’s great cuisines, herbs and their delicate flavors can take a dish to a whole new level of deliciousness. Here are some ways to make the best use of them:– Use mint and cilantro more often, or substitute Thai basil for a whole new flavor angle.
- Q:How should leftovers be stored?
Store any remaining food in an airtight container in the refrigerator for a maximum of 2 days. Reheat very gently; otherwise, you may overcook the little necks.
Substitutions and Variations
You can use basmati rice or long-grain white rice instead of jasmine rice.
If small-sized mussels or chopped clams are used, they can be substituted for baby clams.
You can use canola oil or sunflower oil as a replacement for vegetable oil.
Should fish sauce not be on hand, one can substitute with light soy sauce or tamari, though this will slightly change the flavor profile of the dish.
Substituting roasted peanuts with roasted cashews or toasted sesame seeds offers a different flavor and texture altogether.
Pro Tips
1. Rice Texture: Ensure the jasmine rice is thoroughly cooled before adding it to the pan. This helps prevent clumping and allows the grains to separate nicely, giving your dish a better texture.
2. Clam Preparation: If you’re using fresh clams, make sure they are thoroughly cleaned to remove any sand or grit. Consider steaming them just until they open, then removing the meat for the recipe, enhancing freshness and flavor.
3. Herb Enhancement: Lightly bruise the fresh herbs before chopping to release their essential oils. This will amplify their aroma and integrate more flavor into the dish.
4. Layering Flavor: For a deeper flavor, lightly toast the minced garlic and shallots before adding them to the oil. This adds a subtle smoky note that can enhance the overall taste.
5. Customization: Encourage diners to lightly squeeze the lime and sprinkle chili over their portions right before eating. This can add a zesty and spicy kick that elevates the dish’s flavors, allowing personal preference in spice and acidity.
Com Hen Baby Clam Rice Recipe
My favorite Com Hen Baby Clam Rice Recipe
Equipment Needed:
1. Large pan
2. Spatula or wooden spoon
3. Knife
4. Cutting board
5. Measuring spoons
6. Serving platter
7. Small bowl (for lime wedges and sliced chili)
Ingredients:
- 2 cups jasmine rice, cooked and cooled
- 1 pound baby clams, cleaned and cooked
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 2 shallots, thinly sliced
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon ground black pepper
- 1 tablespoon roasted peanuts, crushed
- 1 tablespoon crispy fried shallots
- 2 tablespoons fresh herbs (mint, cilantro, and Vietnamese coriander), chopped
- 1 cucumber, sliced
- 1 cup bean sprouts
- 1 lime, cut into wedges
- 1 fresh chili, sliced
Instructions:
1. In a large pan, heat the vegetable oil over medium heat. Add the garlic and minced shallots and sauté until they are fragrant and golden brown.
2. The cooked baby clams are added to the pan, and everything is stirred well to combine with the garlic and shallots.
3. Incorporate the fish sauce, soy sauce, sugar, and ground black pepper. Cook for 2 more minutes to meld the flavors.
4. The cooked and cooled jasmine rice should be folded in gently, mixing thoroughly so that the rice is evenly coated with the sauce and clams.
5. Keep sautéing everything together for 3-4 minutes, letting the rice warm up and soak in the flavors.
6. Take the pan off the heat and move the clam and rice mixture to a serving platter.
7. Evenly distribute the crushed roasted peanuts and crispy fried shallots atop the mixture.
8. Top with the fresh herbs, which you should chop quite fine. Make sure to spread them evenly and generously across the dish and serve.
9. Accompany the dish with sliced cucumber and bean sprouts placed alongside, providing a fresh and crunchy contrast that elevates the overall dining experience.
10. Serve lime wedges and fresh, sliced chili with the dish and let everyone adjust the seasoning of their rice to their liking.
