Ingredients

• 6 cups pork or chicken stock
• 1 tablespoon minced fresh gingerroot
• 2 large shallots, minced and crushed
• 1 stalk lemon grass, cut into 2-inch pieces
• 3/4 cup rice
• 1/2 pound minced ground pork
• 2 tablespoons Thai fish sauce
• For garnish: firm bean curd, cut into cubes, sliced scallion, deep-fried shallots and sprigs of fresh cilantro, to taste

Instructions

1. 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.
2. Drink: Tea