Vietnamese Beef Soup With Lemon Grass (Canh Thit Xao Sa)

1. 1

   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.

2. 2

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

3. 3

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

4. 4

   Cook until all traces of redness are gone.

5. 5

   Add the water, bring to a boil, and add the beef bouillon cubes, remaining 1 teaspoon fish sauce, and salt.

6. 6

   Immediately before serving, bring the soup to a boil.

7. 7

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

* Per serving · 4 servings · Values may vary.