Beef Soup with Lemon Grass (Canh Thit Xao Sa)
fresh, or 1 tb dried
fatty, sliced paper thin
or white part of 2 scallions, sliced
beef bouillon cubes
fresh , chopped
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.