Canh Thit Xao Sa (beef Soup With Lemon Grass)

1 Stalk fresh lemon grass or
1 tb Dried Lemon Grass
Sprinkling of freshly ground black pepper
2 ts Fish sauce (nuoc mam)
1 Clove garlic, chopped
6 oz Fatty beef chuck, sliced paper thin
1 ts Vegetable oil
2 Shallots or white part of 2 scallions, sliced
3 c Water
1 1/2 Beef bouillon cubes
1 ts Salt
1 tb Fresh coriander (Chinese parsley), chopped
2 Scallions, green part only, chopped

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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