*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 3    Preparation Time :0:00
 Categories    : Vietnamese                       Soups
                 Ceideburg 2
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       t            Vegetable oil
    2                    Shallots or white part of 2
                         -scallions, sliced
    3       c            Water
    1 1/2                Beef bouillon cubes
    1       t            Salt
    1       tb           Fresh coriander (Chinese
                         -parsley), chopped
    2                    Scallions, green part only,
   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.
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