3    Zucchini, Medium Size.

  1 1/2 c  Lean Ground Pork or Chicken.

      2    Eggs, lightly beaten.

      2 T  Fish Sauce.

           Ground White Peppers.
      2 T  Cilantro, chopped.

      6 c  Chicken or Pork Stock.

  Peel zucchini and cut into approximately 1-1/2" lengths.  Make the lengths
  of zucchini into cups by scooping out the seeds in the center, but leaving
  small amount to form the bottom of the cup.  You may need more or less
  zucchini than the amount given, depending on their size.
  In a bowl, mix the ground pork or chicken with fish sauce, eggs, ground
  white peppers, and cilantro.  Fill the zucchini cups with the mixture, and
  overfill slightly to make a small mound.  Cook the filled zucchini cups by
  steaming for about 1/2 hour.
  Bring the chicken or pork stock to a boil, and season to taste.  Place the
  precooked zucchini cups into a serving tureen, pour the boiling stock
  over them, and serve.
  Translated by Padej Gajajiva from "Rattanakosin Dishes, 1982", Momluang
  Terb Xoomsai.