Prepare broth: Peel and thinly slice ginger. Pick cilantro leaves from stems. In a medium saucepan, combine cilantro stems, 6 cups water, ¾ of the sliced ginger, and clam broth concentrate. Bring to a boil over high heat, then reduce heat to medium and simmer, about 5 minutes.

Poach shrimp: Season shrimp with salt and add to broth. Poach shrimp until pink and opaque, about 2 minutes. Drain shrimp, cilantro stems, and ginger through a fine-mesh sieve over a large bowl and return broth to pot. Pick shrimp out, discarding cilantro stems and ginger. Transfer shrimp to a bowl. Cover to keep warm.

Cook rice: Return broth to a boil. Stir in 1 cup of the rice (save rest for own use). Reduce heat to a simmer and cook, stirring occasionally, until rice is breaking apart and broth is thick, 20–25 minutes.

Prep aromatics & peas: Meanwhile, stack remaining slices of ginger and thinly slice. Trim scallions and snow peas, then thinly slice on an angle.

Cook chili oil: Heat 3 tablespoons oil and ⅛-¼ teaspoon of the crushed red pepper (depending on heat preference) in a small skillet over medium until fragrant, about 1 minute. Stir in sliced ginger and scallions and cook until softened, about 1 minute. Season with a pinch of salt.

Finish rice & serve: Remove rice from heat and stir in 1 tablespoon of the fish sauce (taste rice and add more fish sauce, if desired). Spoon rice into bowls and top with shrimp, snow peas, and cilantro leaves. Garnish with chili oil. Enjoy!