Vietnamese Beef Soup With Lemon Grass (canh Thit Xao Sa) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 3 |
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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:
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.
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