Ingredients

• 6 lemongrass stalks (bottom 3 inches only), outer layers peeled
• 3 pounds beef short ribs
• 8 cups low-salt chicken broth
• 8 cups water
• 1 1/2 tablespoons vegetable oil
• 1 1/2 onions, thinly sliced, divided
• 1 garlic clove, minced
• 1 tablespoon (or more) sambal oelek*
• 1 1/2 teaspoons paprika
• 3 tablespoons fish sauce (nuoc nam or nam pla)*
• 2 tablespoons sugar
• 2 1/2 teaspoons red shrimp paste with soya bean oil*
• 1/2 teaspoon salt
• 1 8.8-ounce package dried thin rice noodles (vermicelli-style)
• 2 green onions, chopped
• 1/4 cup chopped fresh cilantro
• 2 cups thinly shredded cabbage
• 1/2 cup rau ram (Vietnamese coriander)* or Thai basil leaves* or regular basil leaves
• 3 dried Thai bird chiles,* chopped (optional)
• 4 lime wedges

Instructions

1. Finely chop enough lemongrassstalks to measure 4 teaspoons. Cut remaining stalks in half. Place beef and stalks in large pot. Add broth and 8 cups water; bring to boil. Reduce heat; simmer 1 1/2 hours.
2. Heat oil in medium skillet over medium heat. Add 1/3 of sliced onions and garlic; sauté 1 minute. Add 1 tablespoon sambal oelek, paprika, and chopped lemongrass; sauté 1 minute. Add sambal oelek mixture to soup; mix in fish sauce, sugar, shrimp paste, and salt. Simmer until beef is tender, skimming foam from surface, about 1 hour. Remove beef from soup. Skim fat from surface of soup. Simmer soup until reduced to 8 cups, about 10 minutes. Add more sambal oelek for spicier flavor. Trim off any fat from beef; cut meat into bite-size pieces.
3. Bring large saucepan of water toboil. Add noodles; boil 1 minute. Drain; rinse under cold water and drain again. Using scissors, cut noodles crosswise. Divide noodles among 4 large bowls. Top with beef, remaining sliced onions, green onions, and cilantro.
4. Bring soup to boil; ladle over noodles. Toss cabbage and rau ram in small bowl. Sprinkle over soup. Top with chiles, if desired; squeeze lime over.
5. *Available at Asian markets.