Soak the rice overnight to soften, then rinse and drain well. Toast the rice lightly in a pot, then add water and 1 teaspoon salt to cook the porridge. If using pre-cleaned clam meat, rinse and drain it well.

Cut the pork leg bones in half, blanch briefly with a pinch of salt, then rinse. Add the bones to the porridge pot. When the porridge is cooked, the bones will have released their flavor. Remove the bones and set aside.

Thinly slice the shallots and sauté until fragrant.

Clean mushrooms with vinegar and salt, then dice. Add a little of the sautéed shallot oil from step 3 to a pan, add the mushrooms, 1 teaspoon salt, and 1 teaspoon sugar. Stir-fry until the mushrooms are cooked, then add them to the porridge pot.

Continue using the shallot oil from step 3 in a pan, add the clams and stir-fry for 3 minutes. Add half the clam meat and clam juice to the porridge pot. Season the porridge to taste. Add more boiling water if you prefer a thinner consistency.

Chop the scallions and Vietnamese coriander, and cut the Chinese crullers into bite-sized pieces. Ladle the porridge into bowls, top with scallions, Vietnamese coriander, sautéed shallots, and some of the remaining clam meat. Serve and enjoy.