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

Submitted by Dancer

"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."

 

• Ready In: 40mins
• Ingredients: 12
• Serves: 3

ingredients

• 1 stalk fresh lemongrass or 1 tablespoon dried lemon grass
• 1 dash fresh ground black pepper
• 2 teaspoons fish sauce (nuoc mam)
• 1 clove garlic, chopped
• 6 ounces fatty beef chuck, sliced paper thin
• 1 teaspoon vegetable oil
• 2 shallots or 2 scallions, slice white part of
• 3 cups water
• 1 1⁄2 beef bouillon cubes
• 1 teaspoon salt
• 1 tablespoon fresh coriander, chopped (Chinese parsley)
• 2 scallions, green part only,chopped

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.