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1 Stalk fresh Lemon Grass or 1 Tablespoon Dried Lemon Grass
Sprinkling of freshly ground Black Pepper
2 teaspoon Fish Sauce
1 Clove Garlic, chopped
6 oz Fatty Beef Chuck, sliced paper thin
1 teaspoon Vegetable Oil
2 Shallots or white part of 2 Scallions, sliced
3 cup Water
1 1/2 Beef Bouillon cubes
1 teaspoon Salt
1 Tablespoon Fresh Coriander (Chinese Parsley), chopped
2 Scallions, green part only, chopped
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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.
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