It’s all about the paste

1 tsp kosher salt 2 tbsp fish sauce 2 tbsp coconut sugar 2½ cups coconut milk 3 tbsp khao soi paste 1 tsp ground turmeric 1 tsp mild curry powder 10 oz fresh wide egg noodles 1 cup deep-fried chow mein noodles 1 cup bean sprouts 1 cup thinly sliced (lengthwise) shallots 1 cup roughly chopped cilantro 1 cup Chinese pickled mustard

greens, rinsed and chopped 4 tsp chile oil 4 lime wedges In a large pot, combine steak, salt, fish sauce, and coconut sugar and milk. Bring to simmer over medium heat; cook 20 minutes. Skim any beef scum from top. Stir in khao soi paste, turmeric, and curry powder; simmer until meat is tender, 40–60 minutes. Thin curry with about 1¼ cups water, until slightly thicker than a chowder. Bring to boil, then remove from heat. Boil noodles until just cooked; drain and cool. Portion cooled noodles into four bowls; ladle on meat and curry broth. Top with chow mein noodles and next four ingredients. Drizzle on chile oil; garnish each bowl with a lime wedge. Serves 4.