Hue Cuisine - clam rice

This three dish combination of clam rice, mixed vegetable soup and salted vervain is a a simple Hue meal. The clams come from the Perfume River, and ‘vervain’ is a local vegetable, an edible cousin of the verbena.

The clams are collected fresh and boiled until the meat inside separates from the shell. The meat and the boiling solution are filtered through a clean cloth to be served separately as meat and boiled soup in two separate dishes. They are eaten with cooled boiled rice accompanied by with various aromatic vegetables, minced banana flowers, thick soy sauce mixed with chillies, fermented fish, pounded sesame and fish mixed with garlic.

Mixed vegetable soup is an easily prepared basic dish based on local seasonal vegetables such as bat bat, bong ngot, mung toi, la lot, and sweet loofah (the plant before it becomes a bath accessory in its dried form). Bamboo shoots, prawns, small slices of meat, onion, and some fish are added, and the dish is seasoned with fish sauce, prawn paste, salt and pepper.

Salted vervain is a delicious winter dish. Vervain plants are peeled to remove the outer layers, and the inner white part is cut into small slices. The slices are then pulverised and pot roasted. Sliced and minced beef, cleaned prawns and garlic are stir-fried with a boiled mixture of sugar, prawn paste and fat along with some pepper. Finally, the pounded vervain slices are added and stir-fried together with the other ingredients.

 

 

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