Vietnamese Beef Soup With Lemon Grass (Canh Thit Xao Sa)

The memory is as vivid as the aroma still lingers in my mind. My grandmother, a tiny woman with hands that moved with incredible speed and precision, would stand over her wok, coaxing flavors from humble ingredients. On rainy days, the scent of lemongrass and fish sauce would fill her small kitchen, a beacon of warmth and comfort. This Vietnamese Beef Soup, Canh Thit Xao Sa, was her signature, a simple yet deeply satisfying dish that always brought a smile to our faces. It wasn’t just a soup; it was a hug in a bowl, a taste of home, and a testament to the magic that a little love and lemongrass can create.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 3
• Dietary Type: Not Gluten Free

Ingredients

• 1 stalk fresh lemongrass or 1 tablespoon dried lemon grass
• 1 dash fresh ground black pepper
• 2 teaspoons fish sauce (nuoc mam)
• 1 clove garlic, chopped
• 6 ounces fatty beef chuck, sliced paper thin
• 1 teaspoon vegetable oil
• 2 shallots or 2 scallions, white part sliced
• 3 cups water
• 1 1⁄2 beef bouillon cubes
• 1 teaspoon salt
• 1 tablespoon fresh coriander, chopped (Chinese parsley)
• 2 scallions, green part only, chopped

Equipment Needed

• Large pot or wok
• Cutting board
• Knife

Instructions

1. Begin by preparing the beef. In a bowl, combine the thinly sliced beef chuck with the black pepper, 1 teaspoon of the fish sauce, and the chopped garlic. Ensure the meat is well coated with the marinade. Allow the meat to sit and absorb the flavors for at least 10 minutes, or longer for a deeper flavor.
2. If you are using dried lemongrass, it must be soaked in warm water for 2 hours, then drained and chopped fine. If using fresh lemongrass, remove the tough outer leaves and the upper two-thirds of the stalk. Then, finely chop the remaining tender portion.
3. Heat the vegetable oil in a large pot or wok over a high flame. Once the oil is hot, add the sliced shallots (or the white parts of the scallions) and fry until they become fragrant and lightly golden brown. Be careful not to burn them, as this will impart a bitter taste to the soup.
4. Add the chopped lemongrass to the pot and continue to fry for about 1 minute, stirring constantly, until the lemongrass releases its aromatic oils.
5. Add the marinated beef to the pot with the shallots and lemongrass. Cook the beef until all traces of redness are gone. Stir frequently to ensure the beef cooks evenly and doesn’t stick to the pot.
6. Pour in the water, bring the mixture to a boil over high heat. Once boiling, add the beef bouillon cubes, the remaining 1 teaspoon of fish sauce, and the salt. Stir well to dissolve the bouillon cubes and salt.
7. Reduce the heat to medium-low and simmer for about 10 minutes to allow the flavors to meld together.
8. Immediately before serving, bring the soup back to a boil. This ensures that the soup is piping hot when served.
9. Ladle the soup into individual bowls. Garnish each bowl generously with the chopped fresh coriander and the chopped green parts of the scallions.
10. Serve immediately and enjoy!

Expert Tips & Tricks

• For a more intense lemongrass flavor, bruise the fresh lemongrass stalk with the back of a knife before chopping it. This releases more of its essential oils.
• To save time, you can marinate the beef the night before and store it in the refrigerator.
• If you prefer a clearer broth, skim off any foam or impurities that rise to the surface during simmering.
• Don’t overcook the beef, as it can become tough. The thin slices will cook quickly.
• Taste the broth before serving and adjust the seasoning as needed. You may want to add more fish sauce for saltiness or a squeeze of lime juice for acidity.
• If you can’t find fatty beef chuck, you can use other cuts of beef, but make sure they are thinly sliced and tender.

Serving & Storage Suggestions

Serve Canh Thit Xao Sa hot, garnished with fresh coriander and scallions. This soup is delicious on its own or served with a side of steamed rice.

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop until heated through. The soup may lose some of its freshness and the beef may become slightly tougher upon reheating, but the flavor will still be delicious. This soup is best consumed fresh.

Freezing is not recommended as the beef may become very tough and the texture of the broth may change upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	179 kcal	N/A
Total Fat	12.9 g	19%
Saturated Fat	4.8 g	24%
Cholesterol	39.6 mg	13%
Sodium	1431.3 mg	59%
Total Carbohydrate	3.9 g	1%
Dietary Fiber	0.3 g	1%
Sugars	0.7 g	N/A
Protein	11.6 g	23%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• For a spicier kick, add a pinch of red pepper flakes or a sliced chili pepper to the soup.
• You can substitute the beef with chicken, pork, or even tofu for a vegetarian option.
• Add other vegetables to the soup, such as bean sprouts, mushrooms, or carrots.
• For a richer broth, use beef broth instead of water and beef bouillon cubes.
• If you can’t find fish sauce, you can substitute it with soy sauce, but the flavor will be slightly different.

FAQs (Frequently Asked Questions)

Q: Can I use dried lemongrass if I can’t find fresh lemongrass?
A: Yes, you can use dried lemongrass. Just make sure to soak it in warm water for at least 2 hours before using it to rehydrate and soften it.

Q: How do I prevent the beef from becoming tough?
A: Slice the beef very thinly and don’t overcook it. The thin slices will cook quickly and remain tender.

Q: Can I add other vegetables to this soup?
A: Absolutely! Feel free to add any vegetables you like, such as bean sprouts, mushrooms, or carrots.

Q: Is fish sauce essential for this recipe?
A: Fish sauce adds a unique umami flavor to the soup, but if you can’t find it or prefer not to use it, you can substitute it with soy sauce. However, the flavor will be slightly different.

Q: How long can I store leftover soup?
A: Leftover soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop until heated through.

Final Thoughts

This Canh Thit Xao Sa is more than just a recipe; it’s a journey back to simpler times, to the comforting aromas of my grandmother’s kitchen. I encourage you to try this recipe and experience the vibrant flavors of Vietnam. Don’t be afraid to experiment with different ingredients and make it your own. And please, share your feedback and any variations you create! This soup pairs beautifully with a refreshing glass of iced tea or a light Vietnamese salad. Chúc ngon miệng! (Enjoy your meal!)