Vietnamese Beef and Lemongrass Soup
- 200 g Beef sirloin or fillet
- 2 garlic cloves minced
- 2 teaspoons fish sauce
- cracked black pepper
- 2 spring onions sliced
- 1 teaspoon canola oil
- 1 stalk lemon grass sliced
- several slices ginger
- chilli to taste
- 6 cups of beef stock
- 2 limes zest and juice
- 2 teaspoons rice vinegar
- 1 teaspoon sugar
- tomato deseeded and wedge sliced, coriander leaves, Vietnamese mint leaves, spring onion, chives
Wrap the beef in plastic and chill in the freezer for 30 minutes. Unwrap and cut into paper thin slices.
Add 1 teaspoon of the garlic, 1 teaspoon of the fish sauce and the black pepper to the beef and mix well. Set aside to marinate.
Heat a little oil in a soup pot over a medium heat and stir fry the remaining garlic, spring onion, lemongrass, ginger and chilli for about 2 minutes. Add the remaining fish sauce, beef stock, rice vinegar, sugar and tomato and bring to the boil. Reduce heat and cover, simmer for 5 minutes.
Just before serving, bring the soup to the boil again.
Add in the beef and simmer until just cooked (about 1 minute). Check seasoning and add lime juice and extra fish sauce to taste.
Garnish with spring onion, chives, basil, mint and coriander.
Serve with rice or noodles