Combine pork or chicken stock, minced fresh gingerroot, minced and crushed shallots, and lemon grass pieces in a large saucepan.

Add rice and salt to taste.

Bring to a boil, then reduce heat and simmer, stirring occasionally, for 20 to 30 minutes, or until the soup reaches a porridge-like consistency.

Remove and discard the lemon grass.

Add the ground pork and Thai fish sauce.

Simmer for 5 minutes more.

Garnish with firm bean curd cubes, sliced scallions, deep-fried shallots, and fresh cilantro sprigs to taste.

Serve hot, optionally with tea.