Instructions: About 1 hour before you wish to serve the soup, slice pork as thinly as possible against the grain, the cut slices into 1/2- inch-wide strips.

Place in a small bowl. Add fish sauce, sugar and ground black pepper; stir to coat. over and marinate in the refrigerator for 1/2 to 1 hour.

Meanwhile, place ginger and peppercorns in a tea infuser or tie in a cheesecloth bag; place in a large pot. Add broth and bring to a boil.

Reduce heat to low and simmer, partially covered, for 30 minutes. With a slotted spoon, remove tea infuser (or cheesecloth bag).

Add pork slices and marinade to infused broth and simmer until cooked through. About 2 minutes. Ad tofu cubes and simmer for several minutes to warm completely.

Place several pork slices, some tofu cubes and a sprinkling of sliced scallions in each bowl, then ladle broth over. Sprinkle with cilantro leaves. Serve at once with lime wedges and a small dish of the remaining scallions and cilantro leaves so guests can adjust flavorings as they wish.

Makes about 6 cups, for 6 first-course servings.

NOTES : Variation; For a substantial meal-in-one soup: Allow 1/2 cup cooked rice per person; place rice in each bowl, the pour soup over, distributing tofu and pork among the bowls.

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