Heat 3 tablespoons of vegetable oil, sauté the spice paste until fragrant. Remove and add to the beef broth.

Add the radish, green onions, celery, ginger, and lemongrass, cook until boiling and the flavors are absorbed into the beef. Taste and adjust seasoning. Add vinegar if desired, stir well, and remove from heat.

Serve with white rice, chili sauce, and crackers. If desired, add medium-sweet soy sauce and a squeeze of key lime. If fried soybeans are unavailable, substitute with fried peanuts.

To prevent the radish from being bitter, after chopping, sprinkle with salt and gently squeeze, then rinse thoroughly. Boil water and cook the radish until the water boils once. Drain and discard the water.