Instructions: 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 white 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.

This recipe yields 6 servings.

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