Cơm Hến (Hue Baby Clam Rice, also Bún Hến & Mì Hến)

A humble Hue classic of tiny freshwater clams served over rice, rice noodles or egg noodles with herbs, crispy pork skin, peanuts and a bowl of clam broth on the side.

Cơm hến is Hue food at its most local: inexpensive, intensely flavoured and built around hến, the tiny clams gathered from the Perfume River. The clams are stir-fried and served over cold rice, then piled with shredded banana blossom, herbs, star fruit or green mango, crushed peanuts, crispy fried pork skin, sesame and a spoon of fermented shrimp paste and chilli. A small bowl of hot clam broth comes alongside to sip or pour over the top. The same toppings are also served over bún (rice vermicelli) as bún hến or over yellow egg noodles as mì hến, so you can choose your base. Expect a lively mix of textures and a noticeably spicy, salty, funky flavour; travellers who dislike shrimp paste can ask for it on the side. It is eaten as a light breakfast, lunch or afternoon snack. Cồn Hến islet in the river is the traditional home of the dish and still has well-known vendors.