Instructions: In a saucepan, bring the stock to a boil and add the ground pork, stirring to break it up. Stir in the cooked rice and the fish sauce. Cook at a moderate heat for 10 minutes.

When ready to serve, break a whole egg into each individual bowl. Bring the soup to a boil and ladle over the egg yolks. Garnish with ginger, cilantro, and green onions. Let sit for a minute, to let the egg poach, then serve to your sick chicks.

Serve this hot to 2 people to coax their appetites - or double the recipe for a savory first course for 4 people.

Comments: This excellent "chicken soup" is especially nice for invalids, with its soft, digestible rice - a barely coddled, protein-rich egg - tender, ground pork bits - and appetite-stimulating spices.

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