Spicy Beef Noodle Soup With Mushrooms

• servings: 4 servings

Ingredients

2 cups dried bird chiles, stems removed

1 cup vegetable oil

1 small shallot, finely chopped

1 head of garlic, cloves separated, finely chopped

2 lemongrass stalks, bottom third only, tough outer layers removed, finely chopped

2 Tbsp. fish sauce

2 tsp. sugar

1 tsp. MSG

2 quarts low-sodium chicken broth or beef broth

2 scallions, trimmed

4 garlic cloves, lightly smashed

1 2" piece ginger, peeled, thinly sliced

1 Tbsp. (or more) fish sauce

4 oz. beech or enoki mushrooms

1 lb. dried or fresh rice noodles

6 oz. shaved beef, cut into 3x2" pieces, patted dry, chilled

Bean sprouts, cilantro leaves with tender stems, and lime wedges (for serving)

Directions

Crush 2 cups dried bird chiles, stems removed, with a mortar and pestle (or chop with a chef’s knife; no need to get them fine) and transfer to a small bowl. Pour in ½ cup water (at room-temperature) to cover; let sit 15 minutes to soften.

Heat 1 cup vegetable oil in a small saucepan over medium. Cook 1 small shallot, finely chopped, 1 head of garlic, cloves separated, finely chopped, and 2 lemongrass stalks, bottom third only, tough outer layers removed, finely chopped, stirring occasionally, until softened, about 3 minutes. Drain chiles and stir into shallot mixture. Add 2 Tbsp. fish sauce, 2 tsp. sugar, and 1 tsp. MSG and mix well. Reduce heat to low; cook, stirring occasionally, until jammy, 13–17 minutes. Let cool.

Bring 2 quarts low-sodium chicken broth to a simmer in a medium heavy pot over medium heat. Add 2 scallions, trimmed, 4 garlic cloves, lightly smashed, one 2" piece ginger, peeled, thinly sliced, and 1 Tbsp. fish sauce and cook until broth is infused and flavorful, 13–17 minutes. Remove scallions, garlic, and ginger with a spider or slotted spoon; discard. Add 4 oz. beech or enoki mushrooms to broth and simmer until softened, about 4 minutes.

Bring a large pot of water to a boil and cook noodles according to package directions. (Fresh will take only about 30 seconds, so be careful not to overcook.) Divide noodles among bowls. Arrange 2–3 slices of 6 oz. shaved beef, cut into 3x2" pieces, patted dry, chilled, in each; top with bean sprouts. Ladle broth over. Top with some chile condiment and cilantro leaves with tender stems; season with more fish sauce if desired. Serve with lime wedges.