** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. If you are using fresh lemon grass, simply remove the outer leaves and upper two-thirds of the stalk, then chop.
2. If you are using dried, it must be soaked for 2 hours, then drained and chopped fine.
3. 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.
4. Heat the oil and fry the shallots over a high flame.
5. Add the lemon grass and fry for about 1 minute, then add the meat.
6. 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.
7. Immediately before serving, bring the soup to a boil.
8. Pour into bowls and sprinkle with the chopped coriander and scallion.
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Dietary Notes:
This recipe is a good source of Vitamin C with 11% of your daily recommended intake 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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