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Chinese Mustard Pickle Soup

1 tb Oil
4 Minced Cloves Garlic
4 c Water
1 lb Pork Ribs Cut In 2" Pieces
1 lb Chinese Mustard Pickles Cut In 2" Pieces
1/4 c Fish Sauce (Nam Pla)
1/4 ts White Pepper

Heat a small skillet and add the oil. Stir-fry the garlic until golden brown. Reserve the garlic.

Heat the water to boiling and add the pork ribs. Cover and simmer for 15 minutes.

Mix in the Chinese mustard pickle pieces, the fish sauce and the pepper, stirring until warmed through.

Remove to a serving bowl and top with the fried garlic.

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