- 500 g of lean pork ribs
- 500 g of lotus root
- 3 spring onions
- 6 cups of water
- 2 tablespoons of fish sauce
Cut the ribs into small squares.
Peel the lotus root thinly and cut into slices.
Chop the spring onions, including green part.
Simmer all ingredients in a saucepan with water and salt, half an hour until the meat is cooked and the liquid reduced to a third. Add the fish sauce. Serve with rice.
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