– Wash clams, swiftly stir-fry them with cinnamon, star anises, lemongrass in about 3 minutes, add water in to boil.

– Take clams out and keep them separate. Mix the soup used for boiling clams with bone broth, boil the mixture. Flavour it with spices.

– Wash vegetables, leave them dry. Put rice noodles in bowls, pour boiling water in then swiftly remove water. Place clams in. Pour hot broth in, add dill.

– Serve.

- 2kg clams - 400gr fresh rice noodles - Shave banana inflorescence, water spinach, bean sprouts - Shallots, star anises, cinnamon, lemongrass, dill - Seasoning powder, salt, sugar - Bone broth.