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Whisk together the oil, tomato paste, shrimp paste, and the 2 tablespoons of nam prik pao.
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Heat a large Dutch oven over medium heat. Add the tomato paste mixture. Cook, stirring, for 2 minutes. Add the chopped shallots and minced garlic. Cook another minute. Add the water and cook, on medium high heat now, until the water starts to evaporate, 5 minutes or so.
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Add the beef stock and bring to a boil. Add the lemongrass knot, 2 tablespoons of fish sauce and the light brown sugar. Cover and reduce to low to maintain a bare simmer. Simmer for 30 minutes to blend the flavors.
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Serve over the cooked rice vermicelli with the garnishes.
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*If you are using the beef steak, bring the soup to a rolling boil. Place some slices of the raw steak into the bowl with the rice vermicelli. Ladle boiling soup over the noodles and steak--the thinly sliced steak will cook in the boiling soup.