Beef Soup with Lemon Grass (Canh Thit Xao Sa)
Submitted by janne
Canh Thit Xao Sa: a fragrant Vietnamese beef soup with lemongrass, fish sauce, shallots, and garlic, topped with fresh coriander and scallions. Light, aromatic, and ready in minutes.
YIELD
3 servingsPREP
20 minCOOK
20 minREADY
40 minThis is the simpler, quicker side of Vietnamese soup making.
Paper-thin slices of beef chuck get seasoned with fish sauce, garlic, and black pepper, then stir-fried with shallots and chopped lemongrass before simmering in a light broth.
The lemongrass fills the whole pot with that unmistakable citrusy, floral fragrance that makes Vietnamese cooking so captivating.
A scattering of fresh coriander and scallion greens right before serving keeps everything bright and alive in the bowl.
Kitchen Tips
- If using fresh lemongrass, peel off the tough outer leaves and use only the tender lower third of the stalk. That is where all the flavor hides.
- Dried lemongrass needs a full 2-hour soak before chopping. Do not skip this or it stays woody and unpleasant.
- Slice the beef as thin as you possibly can. Pop it in the freezer for 15 minutes first and the knife will glide through it.
- Want some heat? Thinly slice a Thai chili or two and drop them in at the final boil. It is completely traditional and totally encouraged.
Ingredients
Directions
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.
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