Instructions: In a bowl, combine the pork, 1 teaspoon of the fish sauce and white pepper to taste. Let marinate for 30 minutes.

In a 3-quart soup pot, combine the pork and chicken broth. Bring to a rolling boil. Reduce the heat and skim the surface to remove the foam. Continue skimming until the foam ceases to rise. Simmer until the broth is well flavored and the pork cooked, about 10 minutes.

Stir in the salt, sugar and the remaining 1 tablespoon fish sauce; simmer for 5 minutes longer. Add the daikon, cover and simmer until tender, about 15 minutes. Remove from the heat.

Transfer the soup to a heated tureen. Garnish with the scallions and sprinkle with freshly ground white pepper.

This recipe yields 4 to 6 servings.

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