Cơm hến Huế — Huế baby clam rice

Rinse the rice until the water runs mostly clear. Cook it with 450 ml water according to the package directions. Spread the hot rice immediately in a clean shallow tray, in a layer no deeper than 2.5 cm. Cool rapidly, ideally within 1 hour, then cover and refrigerate at or below 4°C / 40°F. Use within 24 hours; do not leave it on the counter to cool.

Scrub the clams under cold running water. Discard cracked shells and any live clam that does not close when tapped. Keep raw clams and their liquid separate from the cooked rice and ready-to-eat ingredients. Wash hands and clean the work area after handling them.

Bring 750 ml water and 15 g sliced ginger to a boil in a covered pot. Add the clams, cover and steam or boil until the shells open, about 5–8 minutes, shaking the pot once or twice. Discard clams that stay closed. Strain the broth through a fine filter; add hot water only if needed to make about 600 ml. Keep it hot. Remove the clam meat and discard the shells.

Heat 15 ml oil in a wok. Cook 35 g shallot and the garlic until fragrant. Add the clam meat, fish sauce and black pepper; toss briefly until steaming hot throughout. Take it off the heat promptly so the small clams stay tender.

For the condiment, warm 10 ml oil in a small pan. Cook 15 g shallot and the bruised ginger until fragrant. Dissolve the mắm ruốc in about 100 ml hot clam broth, then stir it into the pan with the chili and sugar. Bring to a gentle simmer for 2 minutes. Transfer to a small dish so diners can add it to taste.

Toast the sesame in a dry pan until fragrant. Shred the banana blossom and hold it briefly in acidulated water, then drain well. Rinse the bean sprouts and blanch briefly until hot throughout; drain and chill. Rinse and dry the herbs, then tear or slice them. Crush the peanuts and break the pork rind into bite-size pieces. Keep ready-to-eat toppings covered and chilled until assembly.

Divide the cold rice among four bowls. Arrange the warm clams, banana blossom, sprouts, herbs, scallions, peanuts, sesame and pork rind over the rice. Serve at once with about 150 ml hot clam broth per person and the mắm ruốc condiment on the side. Assemble just before eating; do not let the rice sit at room temperature.