Beef Soup with Lemon Grass (Canh Thit Xao Sa)
1 Stalk fresh lemon grass or 1 tb Dried Lemon Grass Sprinkling of freshly -ground black pepper 2 ts Fish sauce (nuoc mam) 1 Clove garlic, chopped 6 oz Fatty beef chuck, sliced
Ingredients
- 1stalk fresh lemon grass or
- 1tbsp dried lemon grass
- 1Clovegarlic, chopped
- 6ozfatty beef chuck, sliced
- 2shallots or white part of 2
- 11/2 beef bouillon cubes
- 1tsp salt
- 1tbsp fresh coriander (chinese
Directions
- 1
1 Stalk fresh lemon grass or 1 tb Dried Lemon Grass Sprinkling of freshly -ground black pepper 2 ts Fish sauce (nuoc mam) 1 Clove garlic, ch
- 2
It doesn't call for hot chilies, but you can slice a couple into thin rounds and toss 'em in
- 3
That's kosher (if that term can apply.) with any Vietnamese soup
- 4
Add 'em either when the soup is brought to it's final boil or just after it's removed from the heat
- 5
If you are using fresh lemon grass, simply remove the outer leaves and upper two-thirds of the stalk, then chop
- 6
If you are using dried, it must be soaked for 2 hours, then drained and chopped fine
- 7
Sprinkle the black pepper, 1 teaspoon of the fish sauce, and chopped garlic over the meat
- 8
mix well and allow the meat to absorb the flavors for a few minutes