Glass Noodles and Clams with Fish Sauce

Mince the garlic. Chopping it finely helps bring out the aroma.

Score the thick lower stems of the shungiku with a knife so they cook through, then cut into pieces about 4cm long (quarters). Separate the stems from the leaves.

Prepare the clams. Discard any with open shells or an off smell, take them out of the pack, and shake them vigorously in water to wash off surface grit.

Put the dried red chili in a cold pot and cook over very low heat. Heat until it darkens slightly and gives off a toasty aroma.

Once the chili has darkened and become fragrant, add the garlic, turn off the heat, and let the residual heat cook it and draw out the aroma.

Add the MSG seasoning (or oyster sauce). It is not essential since the clams release plenty of broth, but adding it boosts the savory flavor.

Return to low heat, and once the garlic smells toasty, add the water and the clams. Turn the heat to high from here on.

When it comes to a boil, add the glass noodles and 1 teaspoon of soy sauce, and cook hard over high heat so the noodles soak up the clam broth.

Tasting as you go, add 1 teaspoon of vinegar. It is not for sourness but to sharpen the flavor.

When the liquid has reduced, add the shungiku stems and cook them gently. Cook over high heat for 3-4 minutes until almost all the liquid has evaporated.

Once the liquid is nearly gone, add the remaining shungiku leaves, then drizzle fish sauce around the edge of the pot to spread the aroma throughout.

When the liquid has reduced nicely and the shungiku added at the end has wilted, it is done.