Serves 6
75 min
Spicy Beef Noodle Soup With Mushrooms
Recipe GLPRc68884d6d7ae65
A fragrant Asian beef noodle soup featuring a deeply spiced chile oil condiment made with shallots, garlic, and lemongrass. Tender shaved beef is added to aromatic broth infused with ginger and scallions, topped with delicate mushrooms and finished with fresh herbs, sprouts, and a squeeze of lime for balance.
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Ingredients
2 cups dried bird chiles, stems removed
½ cup water
1 cup vegetable oil
1 small shallot, finely chopped
1 head garlic, cloves separated and finely chopped
2 lemongrass stalks, bottom third only, outer layers removed, finely chopped
2 Tbsp. fish sauce
2 tsp. sugar
1 tsp. MSG (optional)
2 quarts low-sodium chicken or beef broth
2 scallions, trimmed
4 garlic cloves, lightly smashed
1 2-inch piece ginger, peeled and thinly sliced
1 Tbsp. fish sauce
4 oz. beech or enoki mushrooms
1 lb. dried or fresh rice noodles
6 oz. shaved beef, cut into 3x2-inch pieces, patted dry and chilled
Bean sprouts for serving
Fresh cilantro leaves with tender stems for serving
Lime wedges for serving
Directions
Crush the dried bird chiles using a mortar and pestle or coarsely chop them with a knife until broken into manageable pieces. Place in a small bowl and cover with ½ cup of room-temperature water. Let soak for 15 minutes to soften.
Heat 1 cup of vegetable oil in a small saucepan over medium heat. Add the finely chopped shallot, separated and minced garlic head, and finely chopped lemongrass. Cook, stirring occasionally, until the aromatics become soft and fragrant, approximately 3 minutes.
Drain the softened chiles and add them to the shallot mixture. Stir in 2 tablespoons of fish sauce, 2 teaspoons of sugar, and 1 teaspoon of MSG. Mix well to combine.
Reduce the heat to low and continue cooking, stirring occasionally, until the chile mixture becomes jammy and deeply infused, 13 to 17 minutes. Remove from heat and allow to cool before using.
Bring 2 quarts of broth to a simmer in a medium heavy pot over medium heat. Add the trimmed scallions, lightly smashed garlic cloves, and thinly sliced ginger. Simmer until the broth becomes fragrant and infused with these aromatics, 13 to 17 minutes.
Remove and discard the scallions, smashed garlic, and ginger pieces using a slotted spoon. Add the beech or enoki mushrooms to the broth and simmer until they soften, about 4 minutes. Season with 1 tablespoon of fish sauce.
Bring a large pot of water to a rolling boil. Add the rice noodles and cook according to package directions, being careful not to overcook (fresh noodles may require only about 30 seconds). Drain well.
Divide the cooked noodles among 6 serving bowls. Arrange 2 to 3 pieces of the chilled shaved beef on top of each portion of noodles.
Top each bowl with a handful of fresh bean sprouts and ladle the hot broth with mushrooms over the beef and noodles. The residual heat will gently cook the beef.
Spoon a generous portion of the cooled chile condiment over each bowl. Garnish with fresh cilantro leaves and tender stems. Serve with lime wedges on the side and additional fish sauce for those who prefer extra seasoning.
