Amount
Ingredient
Preparation



1
stalk
lemon grass

fresh, or 1 tb dried



1
x
black pepper

freshly ground



2
teaspoons
nuoc mam

fish sauce



1
clove
garlic

chopped



6
ounces
beef chuck

fatty, sliced paper thin



1
teaspoon
vegetable oil





2
each
shallots

or white part of 2 scallions, sliced



3
cups
water





1 1/2
each
beef bouillon cubes





1
teaspoon
salt





1
tablespoon
coriander

fresh , chopped



2
each
scallions

green part only, chopped

 Here's a pretty simple Vietnamese beef soup recipe in contrast to the recipe for Hanoi beef Soup.

It doesn't call for hot chilies, but you can slice a couple into thin rounds and toss 'em in.

That's kosher (if that term can apply) with any Vietnamese soup.  Add 'em either when the soup is brought to it's final boil or just after it's removed from the heat.

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.