Com Hen (Hue Baby Clam and Rice Salad)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 500 g fresh clams, scrubbed
- 320 g jasmine rice
- 100 g beansprouts
- 3 shallots
- 2 garlic cloves
- 2 tbsp fish sauce
- 40 g roasted peanuts, roughly chopped
- 1 fresh mint
- 1 tsp dried chilli flakes
Nutrition (per serving)
- Calories
- 412 kcal
- Protein
- 16.2 g
- Carbohydrate
- 69.9 g
- of which sugars
- 3.8 g
- Fat
- 6.3 g
- of which saturates
- 1.1 g
- Fibre
- 3.1 g
- Salt
- 2.38 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the jasmine rice according to the pack and leave to cool slightly.
- 2
Rinse the clams well. Bring a pot of water to the boil, add the clams, cover and cook for 3-4 minutes until they open; discard any that stay shut. Lift out the meat and keep 300ml of the cooking liquid.
- 3
Finely slice the shallots and fry in a little oil until golden and crisp; set aside. Fry the garlic in the same pan for 1 minute, then add the clam meat and fish sauce and toss for 2 minutes.
- 4
Divide the rice between bowls, top with the clams, beansprouts, crispy shallots and peanuts.
- 5
Warm the reserved clam liquid and pour a little over each bowl, scatter with mint and chilli flakes and serve.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.