Watercress & pork soup with Vietnamese flavours

1. Put a large saucepan over a medium-low heat. Drizzle in the oil and add the shallots. Sauté for 10 minutes, adding the garlic and ginger halfway through. Stir in the pork mince, turn the heat up a little and fry for 8 minutes, breaking it up as it cooks, until it is browned with no pink meat remaining.

2. Season with salt and white pepper, then stir in the chicken stock. Bring to the boil, then stir in the watercress and 1 tbsp fish sauce. Reduce the heat to a simmer and cook the soup for 10 minutes. Add the lime juice, then taste and tweak the seasoning with extra lime juice or fish sauce, if liked.