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Mince shallot.
In a bowl, combine the minced shallot and other ingredients in the Pork section and mix well. Let sit to marinate while you prepare the remaining ingredients.
Cut off tough root ends of chives and cut into 3-5cm lengths.
Strain tofu if needed and gently cut into 2-3cm cubes.
In a pot, heat vegetable oil on medium.
Add the seasoned minced pork and sauté, breaking up the chunks into small crumbles.
When most of the pork is no longer pink, add water and bring to boil on medium high.
Skim any impurities that rise to the surface.
Once the water is boiling, carefully add in the tofu.
Reduce heat to medium low and simmer for 5 minutes.
Add chives, reduce heat to low, and use a ladle to press down on the chives to ensure all of them come in contact with the broth.
Simmer for 2-3 minutes.
Season to taste with bouillon u0026 fish sauce and remove from heat.