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  Beef soup with lemon grass (canh thit xao sa)
 
Yield: 3 Servings
 
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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