1. In a medium-sized saucepan heat 1 tablespoon of the oil over medium-high heat and fry the shrimp shells until pink.
2. Add 3 cups of water to the pan and bring to a boil; reduce the heat and simmer for 30 minutes. Strain the shells from the broth, then boil the broth until it is reduced to 2 cups.
3. In a large skillet, bring ½ cup of water to a boil. Add the mussels, cover, and let steam until opened, about 5 minutes. Discard any mussels that have not opened. Strain the cooking liquid and reserve. Shell all but about of the mussels; set the mussels aside.
4. Place the lemongrass, chilies, garlic, ginger, shallots, anchovy paste, and 2 tablespoons of water in a food processor. Process to form a thick paste, adding more water if needed.
5. Heat the remaining vegetable oil in a large soup pot over medium heat. Add the lemongrass paste and fry, stirring continuously, until lightly browned, about 10 minutes. Stir in the turmeric and ground coriander and cook for 1 minute more.
6. Add the shrimp broth and mussel cooking liquid to the pot, stirring to dissolve the paste. Bring to a boil, reduce heat, and simmer for 10 to 15 minutes.
7. Add the coconut milk and fish sauce; return to a boil. Add the noodles and lime zest; simmer for 2 minutes. Add the shrimp and simmer for 2 minutes more. Add the scallop slices. After 30 seconds or so, add the shelled mussels and bean sprouts. Gently stir to combine.
8. To serve, ladle the soup into deep soup bowls. Garnish with the mussels in their shells, sprinkle with chopped cilantro and the juice from a lime wedge over the top of each bowl.

Roasted Duck, Melon, and Mango Salad

1 teaspoon soy sauce

2 teaspoons fine sugar

1 teaspoon oyster sauce

1 tablespoon plus 2 teaspoons vegetable oil

½ roast duck, meat removed and shredded

3 tablespoons water

½ teaspoon granulated salt

1 teaspoon sugar

½ teaspoon sesame oil

1 teaspoon ketchup

1 teaspoon bottled chili sauce

1½ teaspoons cornstarch

1½ teaspoons apricot jam

1 cup cubed honeydew melon

1 cup cubed cantaloupe

½ large cucumber, seeded and sliced

1 cup cubed jicama

1 mango, cut into bite-sized pieces

1 pear, cut into bite-sized pieces

3 tablespoons ground peanuts

2 tablespoons toasted sesame seeds

1. In a medium-sized mixing bowl, combine the soy sauce, fine sugar, oyster sauce, and 1 tablespoon of the vegetable oil. Add the shredded duck to the bowl and toss to coat; set aside.
2. In a small bowl, whisk together the 3 tablespoons of water, salt, 1 teaspoon of sugar, sesame oil, ketchup, chili sauce, and cornstarch; set aside.
3. In a small saucepan, heat the remaining vegetable oil over medium heat. Add the sauce mixture to the pan and cook until it thickens. Stir in the apricot jam and remove the pan from the heat. Cool the sauce in the refrigerator. Stir before using.
4. Mound the duck in the center of a large serving platter. Arrange the fruits and vegetables around the duck. Spoon the sauce over the duck, fruits, and vegetables. Sprinkle the salad with chopped peanuts and sesame seeds. Serve at once.

Duck Confit

Duck confit is a lusciously moist and intensely flavored treat. The duck is cured in spices and then slowly braised in its own fat. It is delicious and surprisingly not greasy!