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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
Cuisine: Vietnamese
     Serving Size: 3 - Change
Nutritional Facts
Servings Per Recipe: 3

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Beef Soup With Lemon Grass (canh Thit Xao Sa)

Recipe Tags: Soup Recipes

Date Added: January 04, 2014

Ingredients:

1 Unit Fresh Lemon Grass 1 Unit Stalk fresh lemon grass or
1 Tablespoon Lemon Grass 1 Tablespoon Dried Lemon Grass
1 Unit Pepper 1 Unit Sprinkling of freshly ground black pepper
2 Teaspoons Fish Sauce 2 Teaspoons Fish sauce (nuoc mam)
1 Unit Clove Of Garlic 1 Unit Clove Of Garlic chopped
6 Ounces Beef 6 Ounces Fatty beef chuck sliced paper thin
1 Teaspoon Vegetable Oil 1 Teaspoon Vegetable oil as needed
2 Unit Shallots 2 Unit Shallots or white part of 2 scallions, sliced
3 Cups Water 3 Cups Water hot
1 1/2 Unit Beef Bouillon Cubes 1 1/2 Unit Beef bouillon cubes crushed
1 Teaspoon Salt 1 Teaspoon Salt to 1 ts
1 Tablespoon Fresh Coriander 1 Tablespoon Fresh coriander (Chinese parsley) chopped
2 Unit Scallions 2 Unit Scallions green part only
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Directions:

1. Here's a pretty simple Vietnamese beef soup recipe in contrast to the recipe for Hanoi Beef Soup.

2. It doesn't call for hot chilies, but you can slice a couple into thin rounds and toss 'em in.

3. That's kosher (if that term can apply..). with any Vietnamese soup.

4. Add 'em either when the soup is brought to it's final boil or just after it's removed from the heat.

5. If you are using fresh lemon grass, simply remove the outer leaves and upper two-thirds of the stalk, then chop.

6. If you are using dried, it must be soaked for 2 hours, then drained and chopped fine.

7. 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.

8. Heat the oil and fry the shallots over a high flame.

9. Add the lemon grass and fry for about 1 minute, then add the meat.

10. 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.

11. Immediately before serving, bring the soup to a boil.

12. Pour into bowls and sprinkle with the chopped coriander and scallion.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Fish, MSG, Spring Onion, Garlic, Iodine, Beef, Cilantro allergies.
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