Name: Hue Beef Noodle Soup
Yield: 4 Servings
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

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This hue beef noodle soup recipe gets a huge boost of flavor from shrimp paste and fish sauce.

Recipe notes