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

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 3
• 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 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

Recipe

• 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.