2 tablespoons Nuoc cham sauce
5 cups Water
1/2 teaspoon Salt
3 Spring onions (scallions)
500 g Fresh lotus root
500 g Lean pork ribs

Cut pork ribs into short lengths. Peel lotus root thinly and cut into slices Slice spring onions (scallions), using both green and white parts Put these ingredients into a saucepan with salt and water. Bring to boil, cover and simmer for 1 – 2 hours until well cooked and liquid reduced to 4 cups. Add nuoc cham sauce to taste. Serve hot with white rice.

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