Beef Soup With Lemon Grass - {Canh Thit Bo Xao Sa}

By á-170456

Ingredients

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

Details

Servings 6

Preparation

Step 1

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.

Sprinkle the white 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.

Heat the oil and fry the shallots over a high flame. Add the lemon grass and fry for about 1 minute, then add the meat. Cook until all traces of redness are gone. Add the water, bring to a boil, and add the beef bouillon cubes, remaining 1 teaspoon fish sauce, and salt.

Immediately before serving, bring the soup to a boil. Pour into bowls and sprinkle with the chopped coriander and scallion.

This recipe yields 6 servings.