In a large saucepan, brown the shallots, garlic, lemongrass, and ginger in the oil. Add the chili paste, sambal oelek, and paprika and cook for 1 to 2 minutes. Add the fish sauce and brown sugar and scrape the bottom of the pan.
Add the broth and meat and bring to a boil. Cover and simmer gently for about 1 hour and 30 minutes or until the meat falls off the bone. Strain the broth through a sieve. Remove the bones and put the meat back into the broth.
Divide the noodles among four to six bowls. Top with the beef and crab meat. Pour the broth and garnish with bean sprouts and herbs. Serve with lime wedges and chili paste.
For the broth, cooking 30 minutes will suffice if you do not intend to eat the pork meat.
You will find the Vietnamese roasted chili paste in Asian grocery stores.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.