Bánh canh hến nước cốt dừa

Bánh canh hến nước cốt dừa is a traditional dish originating from Ben Tre in the Mekong Delta. This rice noodle soup is made with baby clams in coconut milk broth. The baby clams are called hến, and they’re harvested from the Co Chien river. Their texture is thick and crunchy, while the flavor is sweet. The clams are first soaked in rice water, then simmered in water in order to release the intestines. Once cooked, these baby clams are stir-fried with onions, garlic, and seasonings. The leftover water is mixed with coconut juice, coconut milk, and seasonings in order to create a broth. When the broth is done, it’s mixed with bánh canh noodles, stir-fried baby clams, salt, pepper, and local herbs. If properly prepared, this noodle soup should be fragrant, buttery, savory, and sweet.