Local gastronomy
About
Rice at room temperature, tiny basket clams, and about a dozen things scattered over the top: herbs, banana blossom, star fruit, peanuts, crackling pork rind, sesame, chilli and fermented shrimp sauce. A bowl of the clam broth comes on the side, to sip or to pour in.
The clams are associated with Cồn Hến, the islet in the Perfume River the dish is named for. It began as a way to use small clams and yesterday's rice, and stayed on the menu long after it stopped being thrift.
Ask for it with rice, with noodles (bún hến) or as a soup: the same clams, three ways.
Where to find it
Where to eat it, kitchens and stalls around Hue known for this dish. Tap a pin or card to locate it, then open Google Maps for directions and current hours.