1. 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. 2. Heat the oil and fry the shallots over a high flame. 3. Add the lemon grass and fry for about 1 minute, then add the meat. 4. Cook until all traces of redness are gone. 5. Add the water, bring to a boil, and add the beef bouillon cubes, remaining 1 teaspoon fish sauce, and salt. 6. Immediately before serving, bring the soup to a boil. 7. Pour into bowls and sprinkle with the chopped coriander and scallion. ---------------------------------------------------------------------------
Nutrition
Ingredients
