For the stock:
450g / 1lb pork ribs
1 onion, quartered
2 carrots, cut into chunks
25g / 1oz dried squid or dried shrimp, soaked in water for 30 minutes, rinsed and drained
15mI / 1 tbsp nuoe mam
15ml / 1 tbsp soy sauce
6 black peppercorns
For the broth:
450g / 1 lb fresh lotus roots, peeled and thinly sliced
ground black pepper
1 red chilli, seeded and finely sliced, and a small bunch of basil leaves, to garnish
Put the ribs into a deep pan and cover with water. Add the other stock ingredients and bring to
the boil. Reduce the heat and simmer for 1 hour.
Take off the lid and simmer for a further 30 minutes to reduce the stock. Strain the stock - you
should have roughly 1.2 litres / 2 pints - and shred the meat off the pork ribs.
Pour the stock back into the pan and bring it to the boil. Reduce the heat and add the lotus
root. Partially cover the pan and simmer gently for 30-40 minutes, until the lotus root is tender.
Stir in the shredded meat and season the broth with salt and pepper. Ladle into warmed serving
bowls and garnish with the chilli and basil leaves.