Instructions: Combine the pork, scallions, pepper, and 1 teaspoon fish sauce and shape into 1-inch meatballs.

Peel the taro and slice 1/2-inch thick or, if you like, "slice" Vietnamese fashion, which is not really slicing, as follows: after peeling, using a rounded 1-inch measuring spoon, scoop out pieces. (This is similar to using a melon baller, except that the pieces are shallower in depth and wider over all.)

Bring the water to a boil. Drop in the meatballs and taro and cook at a boil for 15 minutes. After 15 minutes, test to make certain the taro is soft; if not, cook a few minutes more.

When the taro is ready, add 1 tablespoon fish sauce and 1 teaspoon salt to the soup. Sprinkle with the coriander and scallion greens and serve with rice.

This recipe yields 6 servings.

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