Fast Bun Bo Hue

Ingredients:

• 6 cloves garlic, coarsely chopped
• 2 medium shallots, quartered
• 4 stalks of lemongrass
• 1/4 cup vegetable oil
• 2 tsp red pepper flakes
• 3 tbsp fish sauce (or to taste)
• 4.5 tsp sugar + more to taste
• 4 cups lightly salted beef broth
• 350 g rice noodles
• 200g boneless top blade steak, remove connective tissue, thinly slice meat across the grain
• Half a small white onion, thinly sliced ​​and soaked in ice water for 20 minutes
• 0.5 cups tightly packed chopped cilantro leaves
• To serve: bean sprouts, mint leaves, basil leaves, thinly shredded red cabbage, lime wedges

Preparation:

1. Trim the tops of the lemongrass stalks, 15 cm from the base. Pound the tops with something heavy, like a meat mallet, and set aside for the stock. Remove 2-3 tough outer layers from the bottom parts until you reach the smoother, more tender core. Roughly chop the stalks and place in a food processor along with the garlic and shallots. Pulse about 20 times until finely chopped, but do not process to a paste.
2. Heat the vegetable oil in a large saucepan over medium heat. Add the chopped lemongrass mixture and cook until softened and beginning to brown, about 6 minutes. Add the red pepper flakes and stir for 1 minute. Add 2 tablespoons of fish sauce, 4 teaspoons of sugar, and 1/2 teaspoon of salt. Cook, stirring occasionally, until the mixture thickens slightly (run a spoon around the pan to leave a trail) and the oil begins to separate. Remove all but 2 tablespoons of the mixture and set aside.
3. Add beef broth, 4 cups of water, and the chopped lemongrass tops to the pan. Bring to a boil and reduce heat. Simmer for 15-20 minutes, until the broth is fragrant.
4. Meanwhile, bring a large saucepan of water to a boil. Turn off the heat and add the rice noodles. Cook, stirring occasionally, until tender, 6-8 minutes. Drain thoroughly and divide the noodles into 4 large bowls.
5. Add the remaining 1 tablespoon of fish sauce, 1/2 teaspoon of sugar, and 3/4 teaspoon of salt to the beef broth. Discard the lemongrass. Add the steak slices and simmer until cooked through, about 2 minutes.
6. Place slices of beef, white onion, and cilantro in each bowl. Pour hot broth over the noodles, completely covering them.
7. Serve with stir-fried lemongrass-chili mixture and other toppings.