Central cuisine always carries within itself a delicate, rustic yet rich flavor, just like the people here. Among them, mussel rice is one of the dishes that best represents the harmony between simple ingredients and skillful preparation. The mussel rice tray at Hoi An Sense looks simple but contains a vivid culinary picture, from the fresh colors of raw vegetables to the passionate aroma of Hue shrimp paste. Now, without having to go all the way to Con Hen or the small streets of Hue, you can still enjoy Hue mussel rice right in the heart of Saigon at Hoi An Sense - a place that fully honors the quintessence. Central cuisine.
Origin and value of Hue mussel rice
When it comes to mussel rice, people immediately think of Hen Islet, a small land along the Perfume River, where hard-working people created this rustic yet sophisticated dish. It is not clear when rice with mussels appeared, but it is known that through many generations, this dish has become an indispensable part of Hue culinary culture.
Mussel rice is not only a simple meal but also reflects the thrifty and creative spirit of the Central people, taking advantage of available ingredients to create an unforgettable flavor. Small but sweet mussels, sticky white rice, fresh fresh vegetables, all mixed with sweet mussel water and a bit of rich shrimp paste, creating a dish with a strong Hue flavor.
More than just a dish, Hue’s mussel rice also carries cultural value and connects the community. Every morning, small mussel rice shops along the roadside in Hue are bustling with customers ordering and slurping. A simple dish but enough to fully encapsulate the essence of the ancient capital.
Hoi An Sense – The place that preserves the full flavor of Hue mussel rice
At Hoi An Sense, the mussel rice dish is prepared with utmost care to preserve the original flavor of Hue. The chefs here not only follow the traditional recipe but also put their heart into every step, from choosing the ingredients to the preparation.
Fresh ingredients, carefully selected
The Hue mussel rice tray in Saigon at Hoi An Sense is made from carefully selected ingredients. The rice is sticky and fragrant, cooked and cooled just enough to help the rice grains firm and not fall apart when mixed. The fresh mussels are carefully prepared, only boiled briefly to retain their natural sweetness, then combined with spices to create a characteristic aroma.
The highlight of the dish is Hue shrimp paste, a strong spice that brings a rich, unmistakable flavor. In addition, the fresh vegetables are washed clean, keeping their freshness. A special feature of Hoi An mussel rice is the mussel broth, which helps balance the flavor and enhances the natural sweetness of the dish. Fried onions, roasted peanuts, and fresh chili are also added delicately to bring a complete culinary experience.
How to prepare Hue mussel rice with sophistication and skillful presentation
Each tray of Hue mussel rice at Hoi An Sense is carefully arranged, bringing harmony between color and flavor. When diners arrive, the dish is mixed right at the table, helping to preserve the freshness and creating interesting interactions. The fragrant smell of new rice, the sweet mussels, the fresh green vegetables, the spicy taste of chili, the rich flavor of shrimp paste, all blend together to create a complete flavor for Hoi An mussel rice.
Enjoy Hue mussel rice in a space imbued with the essence of Central Vietnam
Hoi An Sense is not just a restaurant, but also a place to preserve the soul of Central cuisine. Here, you can not only enjoy authentic Hue mussel rice but also immerse yourself in space cozy, minimalist, with the breath of ancient Hoi An. Under the tiled roofs, warm yellow lights, and delicate carvings, each meal at Hoi An Sense is not only a delicious meal of mussel rice in Saigon but also a journey to the beloved Central region.
In addition to delicious food, Hoi An Sense also focuses on sincerity in service. The staff is not only dedicated and attentive, but also willing to share the story of each dish, helping diners not only enjoy delicious food but also understand more about Central cuisine. Each dish is prepared with all the meticulousness, bringing the feeling of sitting in a warm Central house, where each dish contains affection and appreciation.
Hoi An Sense – preserving the unique features of Hue mussel rice in Saigon
In the middle of the bustling city, Hoi An Sense offers a rich culinary experience with authentic mussel rice. Each tray of rice is skillfully presented, preserving the sophistication from the ingredients to the preparation. Coming to Hoi An Sense, diners can not only enjoy Hue mussel rice in Saigon with the true flavor of the Central region, but can also enjoy many other specialties.
We invite you to Hoi An Sense, so that each meal is not only a special mussel rice meal but also a journey to discover Central cuisine with all sincerity and sophistication.
Vi Da Mussel Rice
Ingredients
To make Steamed Rice:
- 2 glass fragrant rice
- 3 glass water or chicken soup
- 1 teaspoon salt
- 1 teaspoon vegetable oil
To make Sauteed Scallops:
- 1 kg scallops, washed
- 2 teaspoon olive oil
- 4 garlic chopped
- 1 onion chopped
- 1 red bell pepper sliced (optional)
- 1 glass white wine
- 2 teaspoon butter
- Salt and pepper to taste
- Fresh coriander, chopped (for garnish)
- Lemon wedges (to serve)
Instructions
Prepare Steamed Rice
- Rinse the fragrant rice under cold running water until the water runs clear.
- In a large pot, combine rice with water or broth, salt and vegetable oil. Stir gently to combine.
- Heat the pot over high heat until the water boils. Once it boils, reduce the heat to low, cover the pot and cook for about 15-20 minutes until the rice is cooked and the water is absorbed.
- Turn off the heat and let the pot rest for another 10 minutes with the lid on. Then, use a fork to arrange the rice on top.
Stir-fried Scallops:
- In a large skillet, heat olive oil over medium heat.
- Add minced garlic, sliced onion and bell pepper (if using) to pan, saute until onion is soft and garlic is fragrant, about 3-4 minutes.
- Increase heat to medium high, add scallops to pan, stir in garlic and onion mixture.
- Pour in the white wine, cover the pan and cook for about 5-7 minutes until the scallops open. Discard any scallops that do not open.
- Reduce heat to low, add butter and stir until butter melts and coats scallops. Season with salt and pepper to taste.
Serve:
- Place the steamed rice on a plate.
- Place the sauteed scallops and sauce over the rice.
- Garnish with chopped coriander and serve with lime wedges on the side.
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