** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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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