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Beef Soup with Lemon Grass (Canh Thit Xao Sa)


Trans-fat Free, Low Carb, Sugar-Free


1 stalk lemongrass
fresh, or 1 tb dried
1 x black pepper
freshly ground
2 teaspoons nuoc mam
fish sauce
1 clove garlic
6 ounces beef chuck
fatty, sliced paper thin
1 teaspoon vegetable oil
2 each shallots
or white part of 2 scallions, sliced
3 cups water
1 ½ each beef bouillon cubes
1 teaspoon salt
1 tablespoon coriander
fresh , chopped
2 each scallions, spring or green onions
green part only, chopped


Here's a pretty simple Vietnamese beef soup recipe in contrast to the recipe for Hanoi Beef Soup.

It doesn't call for hot chilies, but you can slice a couple into thin rounds and toss 'em in.

That's kosher (if that term can apply) with any Vietnamese soup. Add 'em either when the soup is brought to it's final boil or just after it's removed from the heat.

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 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 309g (10.9 oz)
Amount per Serving
Calories 21566% of calories from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 58mg 19%
Sodium 835mg 35%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 31g
Vitamin A 4% Vitamin C 5%
Calcium 3% Iron 12%
* based on a 2,000 calorie diet How is this calculated?


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