Vietnamese Beef Soup With Lemon Grass (canh Thit Xao Sa)

Total Time
40mins
Prep 20 mins
Cook 20 mins

If you are using fresh lemon grass, simply remove the outer leaves and upper two-thirds of the stalk, then chop. If you are using dried, it must be soaked for 2 hours, then drained and chopped fine.

Ingredients Nutrition

Directions

  1. Sprinkle the black pepper, 1 teaspoon of the fish sauce, and chopped garlic over the meat; mix well and allow the meat to absorb the flavors for a few minutes.
  2. Heat the oil and fry the shallots over a high flame.
  3. Add the lemon grass and fry for about 1 minute, then add the meat.
  4. Cook until all traces of redness are gone.
  5. Add the water, bring to a boil, and add the beef bouillon cubes, remaining 1 teaspoon fish sauce, and salt.
  6. Immediately before serving, bring the soup to a boil.
  7. Pour into bowls and sprinkle with the chopped coriander and scallion.

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