Clam

razor clams, shelled (500 g) • water spinach stems (500 g) • sliced or minced garlic • Seasonings

winged beans (about 200 g) • cooked clams (about 100 g) • cilantro or Vietnamese coriander (about 10 g) • garlic • lemongrass • chili oil (sa tế) • cooking oil • salt • chili pepper (optional)

mixed seafood (such as clams and snails) (about 100 grams) • large eggs • boiled shrimp, peeled • Cilantro and green onions • fish sauce • seasoning powder and ground black pepper

clam meat • pork leg bones • white rice • shallots • Scallions, Vietnamese coriander (rau răm), Chinese crullers (optional) • Seasonings

white clams (500 grams) • pork bones (500 grams) • white rice, 1 handful split mung beans • Fried shallots, green onions • Crushed fresh chili, ground black pepper

Shrimp, squid, fish, clams • pineapple • lime leaves • chili peppers • lemongrass • galangal • garlic • Rice noodles, vegetables..

blood cockles (about 1 kg) • peeled tiger shrimp (about 100 grams) • surf clams (about 500 grams) • Or any seafood you like—these are just what I used and found at the market • fresh ginger • lemongrass • uncooked rice (about 100 grams)

To make Koga-style chicken broth • chicken breast • water (about 1200 ml) • white cooking wine • leek (white part only) • thumb-sized piece ginger • star anise pod • kombu seaweed • dried squid (about 10 grams) • fish sauce • chicken bouillon powder • sugar •

cod • Shrimp and clams, to taste • white wine or lemon juice • salt • turmeric powder • chili powder • onion • ginger root • cloves of garlic • chili peppers • coconut milk (300-400 ml) • cumin seeds •

king oyster mushrooms • mixed seafood (such as squid, clams, and imitation crab sticks) • shrimp • thinly sliced beef • napa cabbage • lemongrass • rice vermicelli noodles (about 400 grams) • Tom Yum paste (about 75 grams) • Thai hot pot seasoning (about 60 grams) • pineapple or fresh pineapple • sawtooth herb (culantro)