Clam Rice Porridge (Cháo Hến) Recipe by Pham Huyen
This recipe is translated from Cookpad Vietnam. See original: Cháo hến Cooking Instructions 60 minutes 1 Soak the rice overnight to soften, then rinse and drain well. Toast the rice lightly in a pot, then add water and 1 teaspoon salt to cook the porridge. If using pre-cleaned clam meat, rinse and drain it well. 2 Cut the pork leg bones in half, blanch briefly with a pinch of salt, then rinse. Add the bones to the porridge pot. When the porridge is cooked, the bones will have released their flavor. Remove the bones and set aside. 3 Thinly slice the shallots and sauté until fragrant. 4 Clean mushrooms with vinegar and salt, then dice. Add a little of the sautéed shallot oil from step 3 to a pan, add the mushrooms, 1 teaspoon salt, and 1 teaspoon sugar. Stir-fry until the mushrooms are cooked, then add them to the porridge pot. 5 Continue using the shallot oil from step 3 in a pan, add the clams and stir-fry for 3 minutes. Add half the clam meat and clam juice to the porridge pot. Season the porridge to taste. Add more boiling water if you prefer a thinner consistency. 6 Chop the scallions and Vietnamese coriander, and cut the Chinese crullers into bite-sized pieces. Ladle the porridge into bowls, top with scallions, Vietnamese coriander, sautéed shallots, and some of the remaining clam meat. Serve and enjoy. 1 Soak the rice overnight to soften, then rinse and drain well. Toast the rice lightly in a pot, then add water and 1 teaspoon salt to cook the porridge. If using pre-cleaned clam meat, rinse and drain it well. 1 Soak the rice overnight to soften, then rinse and drain well. Toast the rice lightly in a pot, then add water and 1 teaspoon salt to cook the porridge. If using pre-cleaned clam meat, rinse and drain it well. 2 Cut the pork leg bones in half, blanch briefly with a pinch of salt, then rinse. Add the bones to the porridge pot. When the porridge is cooked, the bones will have released their flavor. Remove the bones and set aside. 2 Cut the pork leg bones in half, blanch briefly with a pinch of salt, then rinse. Add the bones to the porridge pot. When the porridge is cooked, the bones will have released their flavor. Remove the bones and set aside. 3 Thinly slice the shallots and sauté until fragrant. 3 Thinly slice the shallots and sauté until fragrant. 4 Clean mushrooms with vinegar and salt, then dice. Add a little of the sautéed shallot oil from step 3 to a pan, add the mushrooms, 1 teaspoon salt, and 1 teaspoon sugar. Stir-fry until the mushrooms are cooked, then add them to the porridge pot. 4 Clean mushrooms with vinegar and salt, then dice. Add a little of the sautéed shallot oil from step 3 to a pan, add the mushrooms, 1 teaspoon salt, and 1 teaspoon sugar. Stir-fry until the mushrooms are cooked, then add them to the porridge pot. 5 Continue using the shallot oil from step 3 in a pan, add the clams and stir-fry for 3 minutes. Add half the clam meat and clam juice to the porridge pot. Season the porridge to taste. Add more boiling water if you prefer a thinner consistency. 5 Continue using the shallot oil from step 3 in a pan, add the clams and stir-fry for 3 minutes. Add half the clam meat and clam juice to the porridge pot. Season the porridge to taste. Add more boiling water if you prefer a thinner consistency. 6 Chop the scallions and Vietnamese coriander, and cut the Chinese crullers into bite-sized pieces. Ladle the porridge into bowls, top with scallions, Vietnamese coriander, sautéed shallots, and some of the remaining clam meat. Serve and enjoy. 6 Chop the scallions and Vietnamese coriander, and cut the Chinese crullers into bite-sized pieces. Ladle the porridge into bowls, top with scallions, Vietnamese coriander, sautéed shallots, and some of the remaining clam meat. Serve and enjoy. 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