Rinse the salmon with white wine and ginger or with salt and lemon juice (or vinegar). Marinate the salmon with 2 teaspoons fish sauce, 1 teaspoon sesame oil, 1 teaspoon seasoning powder, chopped shallots, and a few slices of ginger to help remove any fishy smell. Let the salmon marinate for 15 minutes to absorb the flavors.
Rinse the chicken bones and drain. Place the bones in a pot with 4 cups water (1 liter), a pinch of salt, and a few slices of ginger. Simmer the chicken bones for about 30–40 minutes to make chicken broth.

After marinating, cook the salmon in a pan with a little cooking oil until done. Add a splash of water to prevent burning. Alternatively, you can steam the salmon for a delicious result. Once cooked, remove any bones and flake the salmon meat.

Peel the pumpkin, carrot, sweet potato, and potato. Wash, drain, and dice them into small cubes. Trim the stems from the straw mushrooms, wash, drain, and cut in half if they are large.

Rinse the rice and drain. Toast the rice in a pot over medium heat for about 10 minutes until fragrant and lightly golden. Add the chicken broth to the pot and bring to a boil.

Add the carrot, pumpkin, potato, and sweet potato to the pot. Simmer the porridge and vegetables over low heat until everything is very soft. Stir occasionally to help the porridge cook evenly and prevent sticking.

Next, add the straw mushrooms and cook until done. Stir in 3 teaspoons seasoning powder. Taste and adjust the seasoning as needed. If you prefer a thinner porridge, add more water. Add half of the flaked salmon and chopped scallions, and sprinkle with a little black pepper.

Ladle the salmon porridge into bowls. Top with the remaining salmon, cilantro, a pinch of black pepper, and a few slices of ginger to enhance the flavor.