Vietnamese Beef Soup With Lemon Grass (Canh Thit Xao Sa)

• 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

1. 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.
2. Heat the oil and fry the shallots over a high flame.
3. Add the lemon grass and fry for about 1 minute, then add the meat.
4. Cook until all traces of redness are gone.
5. Add the water, bring to a boil, and add the beef bouillon cubes, remaining 1 teaspoon fish sauce, and salt.
6. Immediately before serving, bring the soup to a boil.
7. Pour into bowls and sprinkle with the chopped coriander and scallion.

lemon grass, fresh ground black pepper, fish sauce, clove garlic, beef chuck, vegetable oil, shallots, water, salt, fresh coriander, scallions

Taken from www.food.com/recipe/vietnamese-beef-soup-with-lemon-grass-canh-thit-xao-sa-90896 (may not work)