Recipe courtesy of David Rosengarten
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Total:
50 min
Prep:
10 min
Cook:
40 min
Yield:
4 servings

Ingredients

Directions

In a large saucepan combine stock with gingerroot, shallots, lemon grass, rice and salt to taste. Bring to a boil and simmer, stirring occasionally, for 20 to 30 minutes, or until soup is a porridge-like consistency. Remove and discard lemon grass. Add the pork and fish sauce and simmer 5 minutes more. Garnish with scallion, shallots and cilantro.

Drink: Tea

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