Brian Jeffrey
Com hen, a signature dish from Hue, has won over Korean tourists with its affordability, stunning presentation, and delightful taste.
This dish left a trio of Korean travelers playfully declaring that they wouldn’t waste any rice.
Choi Jongrak, a content creator from South Korea who has called Ho Chi Minh City home for over five years, adventured through Hue alongside his brother Sungrak and their friend Dongrin.
The three friends jointly run a well-followed YouTube channel that has garnered over a million subscribers, showcasing a blend of Korean and Vietnamese culture, particularly their cuisines.
While in Hue, they visited notable sites such as the Imperial City and Dong Ba Market, enjoying local specialties like sweet soups, beef noodle soup (bún bò), and traditional Hue cakes, including steamed rice cakes (bánh bèo) and tapioca dumplings (bánh bột lọc).
The crown jewel of their food journey was com hen (clam rice), a dish emblematic of Hue’s culinary scene. It features a colorful mix of ingredients that reflects the region’s artistic approach to food.
A classic serving of com hen includes rice, baby clams, fresh herbs, banana blossoms, blanched bean sprouts, roasted peanuts, fried shallots, crispy pork skin, and a variety of savory sauces, such as fermented shrimp paste, sweet and sour fish sauce, and spicy vinegar.
Locals explain how the clams’ natural coolness is enhanced with spicy components, and diners are recommended to stir the ingredients and add clam broth for an exquisite flavor experience.
The Korean trio sampled com hen at a popular restaurant on Han Mac Tu Street in Vy Da Ward, Hue City, where they ordered three bowls of clam rice along with a portion of stir-fried clams—one of the restaurant’s top sellers.
They were immediately impressed by its appealing presentation. Sungrak remarked on the dish’s very affordable price of 10,000 VND (approximately 0.40 USD), while Dongrin pointed out the health benefits of clams, rich in protein and minerals.
“Delicious!” exclaimed Sungrak, who noted that the stir-fried clams added to the dish’s charm, although it was delightful on its own as well. He also enjoyed the mild sweetness of the clam broth, reminiscent of clam soup from Busan, where he hails from.
Dongrin loved the unique aroma, akin to sesame oil, while Jongrak enthusiastically liked the combination of sweet, sour, and crunchy textures in the dish, especially the starfruit slices and crispy pork skin.
After their meal, the group felt completely satisfied, labeling com hen a must-try dish in Hue. They humorously noted that they had indeed “not left a single grain of rice behind,” highlighting the dish’s undeniable allure.
