Pork and Watercress Soup

• 1 bunch watercress, picked over
• 1 litre (35 fl oz/4

Wash the watercress thoroughly in cold water and set aside. In a large saucepan add the chicken stock, pork, fish sauce, salt and pepper. Bring to the boil, stirring occasionally, then reduce to a simmer and skim the impurities from the surface. Cook for 5 minutes, then add the watercress, return to the simmer and cook for a further 5 minutes. Serve in soup bowls and garnish with spring onion a