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In a medium saucepan, heat together the chicken stock, fish sauce, preserved vegetable and white pepper. When simmering, add the cubes of beancurd and fish balls. Cook for 30 seconds, then add the pieces of spring onion. Simmer for a few seconds. Ladle into small bowls and serve. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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