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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

-paper thin 1 ts Vegetable oil

2 Shallots or white part of 2

-scallions, sliced 3 c Water

1 1/2 Beef bouillon cubes

1 ts Salt

1 tb Fresh coriander (Chinese

-parsley), chopped 2 Scallions, 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. From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria Zimmerman, Barron`s, 1979. Posted by Stephen Ceideburg August 28 1990.

 

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