Choi Jongrak is a Korean content creator who has lived in HCM City for over five years. Together with his older brother Sungrak and his brother’s friend, Dongrin, he operates a YouTube channel with over 1 million subscribers, sharing insights on Korean and Vietnamese culture and cuisine.

Recently, Jongrak, Sungrak and Dongrin traveled to Hue. Besides visiting famous sites like the Imperial City and Dong Ba Market, the trio also spent time enjoying local cuisine, trying delicacies like che (sweet soup), bun bo (beef noodle soup), and various kinds of banh (cakes) such as banh beo (water fern cake) and banh bot loc (Rice dumpling cake).

Jongrak noted that Hue's cuisine is diverse and enticing. He and his companions were particularly impressed with "com hen", a renowned specialty from the ancient capital.

According to Hue people, food should taste good and also look appealing. Like many local dishes, com hen is served with an eye-catching presentation.

A typical bowl of com hen includes ingredients such as rice, clams, fresh herbs, banana blossoms, blanched bean sprouts, roasted peanuts, fried oinions, and crispy pork fat, all topped with a bit of mam ruoc (fermented shrimp paste), sweet and sour fish sauce, and spicy chili vinegar.

Locals believe that since clams have a cooling nature, they should be balanced with chili, which is warming. The other seasonings enhance the dish's appeal and flavor. Diners mix all the ingredients and pour over clam broth before eating.

Jongrak, Sungrak, and Dongrin tried this dish at a well-known eatery on Han Mac Tu Street in Vy Da Ward in Hue City.

The three Korean visitors ordered three servings of com hen, and a separate plate of stir-fried clams. These are the eatery's most popular dishes, favored by locals and tourists alike.

When the food was served, Jongrak, Sungrak, and Dongrin were pleasantly surprised by the beautifully arranged presentation.

Sungrak commented on the affordability of the dish, priced at VND10,000 per serving. Dongrin noted its health benefits, noting that clams are nutritious.

"It's great," Sungrak said.

He also praised the accompanying clam broth for its mild, naturally sweet taste, reminiscent of clam soup in Korea. Additionally, he compared the com hen in Hue to a mixed rice dish from his hometown, Busan.

All three Korean guests agreed they were happy with their first authentic com hen experience. They noted that they "didn't leave a single grain" uneaten.

Thao Trinh