{"id":13624,"date":"2010-06-30T21:57:45","date_gmt":"2010-07-01T01:57:45","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=13624"},"modified":"2010-06-30T21:57:45","modified_gmt":"2010-07-01T01:57:45","slug":"meatball-lemongrass-soup%e8%82%89%e5%9b%a3%e5%ad%90%e3%81%a8%e6%98%a5%e9%9b%a8%e5%85%a5%e3%82%8a%e3%83%ac%e3%83%a2%e3%83%b3%e3%82%b0%e3%83%a9%e3%82%b9%e9%a2%a8%e5%91%b3%e3%82%b9%e3%83%bc%e3%83%97","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=13624&lang=en","title":{"rendered":"Meatball Lemongrass Soup
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\"\"<\/a><\/p>\n

Meatball Lemongrass Soup<\/strong>
\nLunch June 27, 2010<\/em><\/p>\n

My husband’s favorite dish at our favorite Vietnamese restaurant is called “Lemongrass Chicken”. You can’t really taste strong lemon flavor, but this dish is definitely very flavorful and so so tasty. A few months ago I found lemongrass plant at a farmer’s market and I decided to buy. The grass itself did not smell much and I was a little worried. But once I cut it with knife, the lemon scent was definitely there. The meatballs were made from the leftover filling of the potstickers<\/a>. Inside this soup you’ll find meatballs, cellophane noodles, and bamboo shoots. <\/p>\n

Lemongrass Soup with Meatballs: meatballs (stuffing for pot stickers), ginger, garlic, bamboo shoots, cellophane noodles, lemongrass, water, Chinese soup base, chicken base, soy sauce, oyster sauce, fish sauce, brown sugar, salt, pepper<\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n

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\"\"<\/a><\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n

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Meatball Lemongrass Soup Lunch June 27, 2010 My husband’s favorite dish at our favorite Vietnamese restaurant is called “Lemongrass Chicken”. You can’t really taste strong lemon flavor, but this dish is definitely very flavorful and so so tasty. A few months ago I found lemongrass plant at a farmer’s market and I decided to buy. […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,3,7,12],"tags":[],"class_list":["post-13624","post","type-post","status-publish","format-standard","hentry","category-beef","category-meat","category-pork","category-soup"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/13624","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=13624"}],"version-history":[{"count":19,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/13624\/revisions"}],"predecessor-version":[{"id":13702,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/13624\/revisions\/13702"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13624"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13624"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13624"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}