1 stalk fresh lemon grass or
1 tbsp dried lemon grass
1 sprinkling of freshly ground black, pepper
2 tsp fish sauce (nuoc mam)
1 clove garlic, chopped
6 oz fatty beef chuck, sliced paper thin
1 tsp vegetable oil
2 shallots or white part of 2 scallio, ns, sliced
3 cup water
1 1/2 beef bouillon cubes
1 tsp salt
1 tbsp fresh coriander (chinese parsley),, chopped
2 scallions, green part only, chopped
A Recipe for
Canh Thit Xao Sa (Beef Soup With Lemon Grass)
Always serve too much hot fudge sauce on hot fudge sundaes. It makes people overjoyed, and puts them in your debt. |
| Judith Olney |
The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive. |
| William Ralph Inge |
There are four basic food groups, milk chocolate, dark chocolate, white chocolate, and chocolate truffles. |
| Unknown |
This Recipe for Canh Thit Xao Sa (Beef Soup With Lemon Grass) is one of thousands in the Recipes-to-go Meat Cookbook.
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Old people shouldn't eat health foods. They need all the preservatives they can get. |
| Robert Orben |
Vengeance is a dish that can be eaten colld. |
| James Payn In Market Overt (1895) |
This is a recipe for Canh Thit Xao Sa (Beef Soup With Lemon Grass) from the recipe cookbook of Recipes-to-go (Meat)
“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
| Henry Miller, American writer (1891-1980) |
But when the time comes that a man has had his dinner, then the true man comes to the surface. |
| Mark Twain |
My wife dresses to kill. She cooks the same way. |
| Henry Youngman |
There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will. |
| Robert Frost |
I don't even butter my bread; I consider that cooking. |
| Katherine Cebrian |
The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
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.
From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria Zimmerman,
Barron's, 1979.
Posted by Stephen Ceideburg August 28 1990.
Serves: 3
Canh Thit Xao Sa (Beef Soup With Lemon Grass) Recipe brought to you by Recipes To-Go