tom som

• 1 teaspoon whole black peppercorns
• 1 teaspoon finely chopped cilantro root
• 1 garlic clove, peeled
• 2 small shallots, peeled
• 1 tablespoon oil
• 2-4 cups chicken broth
• 1 pound small pork spareribs, chopped into 1-inch pieces
• 1-inch piece of fresh ginger, julienned
• 2 tablespoons tamarind water
• 1 tablespoon sugar
• 2 tablespoons fish sauce
• 2 scallions, cut into 1-inch lengths

1. In a mortar, pound together the peppercorns, cilantro root, garlic, and shallots until they form a paste.
2. In a large saucepan, heat the oil and fry the paste for just 5 seconds, stirring constantly. Add the broth and bring it to a boil, stirring well.
3. Add the spareribs and return to a boil. Add all the remaining ingredients. Return to a boil again and simmer for 1 minute. Ladle into bowls and serve.

Preparation time: 5 minutes Cooking time: 8 minutes