👨‍🍳 Instructions

1. 1

   If using fresh clams, scrub them thoroughly. If using frozen, thaw them. If the clams are in their shells, steam them until they open, then remove the meat and discard the shells. Reserve the steaming liquid if using shelled clams.

   💡 Tip: Ensure clams are thoroughly cleaned to avoid grit.
2. 2

   Heat vegetable oil in a wok or large skillet over medium-high heat. Add the sliced pork belly and cook until slightly crispy. Remove the pork belly and set aside, leaving the rendered fat in the pan.

   💡 Tip: Rendering the pork belly adds a rich flavor to the dish.
3. 3

   Add chopped shallots, minced garlic, and chopped lemongrass to the pan. Sauté until fragrant, about 1-2 minutes.

   💡 Tip: Don't burn the garlic; cook until just golden.
4. 4

   Add the cooked baby clam meat to the pan. Stir-fry for 1-2 minutes. Season with fish sauce, salt, and pepper.

   💡 Tip: Cook the clams briefly to avoid making them tough.
5. 5

   Pour in the water or clam broth. Bring to a simmer and cook for about 5 minutes, allowing the flavors to meld. If using chili, add it now.

   💡 Tip: The broth should be savory and slightly seasoned.
6. 6

   In serving bowls, place the cooked rice. Spoon the clam mixture and some of the broth over the rice.

   💡 Tip: Day-old rice is ideal as it's drier and less likely to become mushy.
7. 7

   Garnish generously with fresh chopped herbs, crushed roasted peanuts, crispy fried shallots, and the reserved crispy pork belly. Serve immediately.

   💡 Tip: The combination of fresh herbs and crunchy toppings is essential for the authentic taste and texture.