VIETNAMESE BEEF SOUP WITH LEMON GRASS (CANH THIT XAO SA)
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.
Provided by Dancer
Categories Steak
Time 40m
Yield 3 serving(s)
Number Of Ingredients 12
Steps:
- 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.
- 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.
Nutrition Facts : Calories 179.1, Fat 12.9, SaturatedFat 4.8, Cholesterol 39.6, Sodium 1431.3, Carbohydrate 3.9, Fiber 0.3, Sugar 0.7, Protein 11.6
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