Okra, Green Bean and Seafood Stew

Bring the stock to a boil in a large saucepan over high heat, then add okra, bay leaves, and onions. Reduce heat to medium-low, and cook, stirring occasionally, until okra is very tender and stock has reduced by one-quarter, about 1 1/2 hours.

Add 3 tablespoons fish sauce, beans , and chiles to the vegetable broth, and cook, stirring occasionally, until soup has thickened and okra falls apart, about 30 minutes.

Add mussels and shrimp; cover pan, and cook until mussels open and shrimp are cooked through, about 4 minutes.

To serve, remove from heat and stir in remaining fish sauce and pepper. Ladle soup into bowls, and serve with rice.

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