Com hen, a signature dish of Hue, has captivated the taste buds of Korean visitors, not only for its incredibly affordable price but also for its striking presentation and delightful flavors.

This dish left three Korean travelers so impressed that they joked about not leaving a single grain of rice uneaten.

Choi Jongrak, a South Korea-based content creator who has lived in Ho Chi Minh City for over five years, recently explored Hue with his brother Sungrak and their friend Dongrin.

Together, the trio co-manages a popular YouTube channel with over a million followers, where they frequently share content about Korean and Vietnamese culture and cuisine.

During their visit to Hue, the group explored famous landmarks such as the Imperial City and Dong Ba Market, while indulging in local delicacies like sweet soups, beef noodle soup (bún bò), and traditional Hue cakes, including steamed rice cakes (bánh bèo) and tapioca dumplings (bánh bột lọc).

Com hen: A feast for the eyes and palate

The highlight of their culinary adventure was com hen (clam rice), one of the most iconic dishes of Hue. This dish, reflecting the region’s emphasis on the aesthetic appeal of food, is served with a vibrant array of ingredients.

A typical bowl of com hen features rice, baby clams, fresh herbs, banana blossoms, blanched bean sprouts, roasted peanuts, fried shallots, crispy pork skin, and a blend of savory sauces, including fermented shrimp paste, sweet and sour fish sauce, and spicy vinegar.

Locals explain that the natural coolness of clams is balanced with chili, while the accompanying sauces and spices elevate the dish's flavor profile. Diners are encouraged to mix the ingredients and drizzle the bowl with clam broth for a harmonious taste.

A memorable dining experience

The Korean group tried com hen at a well-known eatery on Han Mac Tu Street in Vy Da Ward, Hue City. They ordered three bowls of clam rice accompanied by a side of stir-fried clams, which are among the restaurant's most popular offerings.

The trio was immediately struck by the dish’s beautiful presentation. Sungrak noted that the price - 10,000 VND (around 0.40 USD) - was remarkably low for such a well-prepared meal, while Dongrin highlighted the nutritional benefits of clams as a rich source of protein and minerals.

“Delicious!” Sungrak exclaimed, adding that the stir-fried clams enhanced the already delightful dish, though it was equally enjoyable on its own. He also praised the clam broth for its mild, naturally sweet flavor, reminiscent of a clam soup from Busan, his hometown.

Dongrin appreciated the dish’s sesame oil-like aroma and unique taste, while Jongrak, nodding enthusiastically with each bite, admired the blend of sweet, sour, and crispy elements in the rice, particularly the addition of sliced starfruit and crispy pork skin.

The group concluded their meal thoroughly satisfied, praising com hen as a must-try dish in Hue. They humorously remarked that they had “not left a single grain of rice behind,” a testament to the dish's irresistible appeal.

Thao Trinh