Vietnamese Beef Soup With Lemon Grass Canh Thit Xao Sa Food

VIETNAMESE BEEF SOUP WITH LEMON GRASS (CANH THIT XAO SA)

Vietnamese Beef Soup With Lemon Grass (canh Thit Xao Sa) image

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

Ingredients

1 stalk fresh lemongrass or 1 tablespoon dried lemon grass
1 dash fresh ground black pepper
2 teaspoons fish sauce (nuoc mam)
1 clove garlic, chopped
6 ounces fatty beef chuck, sliced paper thin
1 teaspoon vegetable oil
2 shallots or 2 scallions, slice white part of
3 cups water
1 1/2 beef bouillon cubes
1 teaspoon salt
1 tablespoon fresh coriander, chopped (Chinese parsley)
2 scallions, green part only,chopped

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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