- 6
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
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.
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