Spicy Beef Noodle Soup (Boat Noodles) with Blood and Herbs

**Prepare the Broth:** In a large stockpot, combine the beef shank (or chuck roast), beef broth, water, garlic, cinnamon stick, star anise, coriander seeds, white peppercorns, galangal, and lemongrass. Bring to a boil, then reduce heat and simmer for at least 1.5 hours, or until the beef is very tender. Skim off any foam or impurities that rise to the surface.

**Season the Broth:** After the beef has simmered, remove it from the pot and set aside. Strain the broth through a fine-mesh sieve to remove the solids. Return the strained broth to the pot. Add the dark soy sauce, light soy sauce, palm sugar (or brown sugar), and fish sauce. Taste and adjust seasonings as needed. The broth should be rich, savory, and slightly sweet.

**Add the Blood (or Liver Paste):** If using fresh beef blood, whisk it vigorously to prevent clotting. Slowly pour the blood into the simmering broth, stirring constantly to incorporate it evenly. Cook for about 5-10 minutes, until the blood is cooked through and the broth has thickened slightly. *If using beef liver paste, mix with some of the broth first and then add to the pot. Simmer for 5-10 minutes*.

**Prepare the Noodles and Beef:** While the broth is simmering, cook the rice noodles according to package directions. Drain and rinse with cold water to prevent sticking. Slice the cooked beef into thin pieces.

**Assemble the Soup:** Divide the cooked rice noodles among four bowls. Top with the sliced beef, Chinese celery, bean sprouts, and pickled mustard greens (if using). Ladle the hot broth over the noodles and beef. Garnish with fried garlic and Thai chili flakes (if using). Optionally top with the cooked morning glory.

**Serve:** Serve immediately, allowing diners to add more chili flakes or other condiments to their liking.