| 1 |
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. |
| 2 |
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. |
| 3 |
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. |
| 4 |
Immediately before serving, bring the soup to a boil.
Pour into bowls and sprinkle with the chopped coriander and
scallion. |