Instructions

1. Preheat your oven to 350 degrees. Finely dice two stalks of celery, one carrot, one yellow onion and 1 lb. of cremini mushrooms. Use an electric dicer for best results. Put the diced ingredients into a large bowl.

2. Add 1/4 cup each of ginger and lemongrass to the bowl. Add 4 tsp. of canola oil to a roasting pan. Stir the mixture thoroughly and then add the mixture to roasting pan. Let the ingredients cook for 25 minutes.

3. Add 1 tsp. of canola oil to a large frying pan and cook the beef over medium-high heat for 10 to 15 minutes until it browns. Drain the beef in a strainer. During this time, also boil 1 lb. of rice noodles in a large pot for five minutes, then strain.

4. Remove the ingredients from the oven and add them to a large pot. Add 1 gal. of water to the ingredients and simmer the mixture for 20 minutes, stirring frequently. Add the beef, noodles, 1/4 cup each of cilantro and sweet basil and three diced jalapenos to the mixture while it simmers.

5. Remove the soup from the heat and then strain. Stir in 2 tbsp. of sambal oelek, a 1/2 cup of soy sauce and 1 tbsp. of sesame oil. Add a pinch of salt to taste.