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. >From Taste Show #TS4824 Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #578 by "Master Harper Gaellon"
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|Serving Size: 1 Serving (104g)|
|Recipe Makes: 4|
|Calories from Fat: 60 (26%)|
|Amt Per Serving||% DV|
|Total Fat 6.6g||9 %|
|Saturated Fat 2.3g||12 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 20.4mg||6 %|
|Sodium 720.5mg||25 %|
|Potassium 229mg||6 %|
|Total Carbohydrate 32.1g||9 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 31.1g|
|Protein 9g||13 %|
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Calories per serving: 228
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