Vietnamese Clam Rice (Com Nghieu) Recipe

Serves/Makes: 4 – 6

Ingredients:

• 2 pounds clams, washed well in cold water
• 1/2 cup water
• 2 tablespoons lard (or oil)
• 2 tablespoons pork cracklings
• 1/2 cup finely shaved banana blossom
• 1 star fruit, thinly sliced
• 2 tablespoons sesame seeds, roasted
• 5 cups cooked white rice
• 2 tablespoons finely chopped rau ram (polygonum)
• 1 cup sesame seed rice crackers, baked and broken into small pieces
• 2 tablespoons chili sauce
• 1 teaspoon shrimp paste
• 1 tablespoon vinegar
• 1 teaspoon lime juice
• 1 pinch of sugar

How to cook Vietnamese Clam Rice (Com Nghieu):

• Steam the clams until they open. Drain, remove meat and set aside. Discard shells. Strain the stock and reduce by one-third, then remove from heat.
• Heat pork fat and saute pork cracklings, add banana blossom, star fruit and sesame seeds. Cook gently for 3 minutes or until sesame seeds are lightly browned. Add rice and clam stock. Stir-fry for 3 minutes. Before removing from heat, add clams, rau ram, rice crackers, season to taste.
• Serve with chili sauce, and shrimp paste mixed with vinegar, lime juice and sugar.

Notes:
The Vietnamese Clam Rice recipe very easy to prepare and so good!
The Vietnamese name for this recipe is Com Nghieu.

This recipe for Vietnamese Clam Rice (Com Nghieu) serves/makes: 4 – 6

The Vietnamese Clam Rice (Com Nghieu) recipe is adopted from The Food of Vietnam – 1997.

Main Ingredient: Clams 
Preparation Method: Pan Fried/Sauteed 
Cuisine: Vietnamese