Prepare 400 grams of ground beef. Set aside.
For the base sauce: in a wok or large pan, add minced garlic and chili flakes, frying until fragrant.
Add 1-2 cups chicken broth and let it deglaze to extract flavors from the bottom of the pan. Don’t discard the resulting liquid.
Add 400 grams macaroni and season with a pinch of salt. Cook in boiling water for about 8 minutes or until al dente.
Drain the macaroni and transfer it into the saucepan containing the base sauce.
Mix well to combine and let it simmer for another 2-3 minutes, ensuring that the macaroni is evenly coated with the sauce.
Add 2 tablespoons of fish sauce, 2 tablespoons of soy sauce, 2 tablespoons of sweet soy sauce, and 3 tablespoons of fish sauce. Stir until combined.
Include 1 cube chicken bouillon for added flavor. Cook briefly to incorporate all seasonings.
For garnish: prepare red, green, and yellow bell peppers cut into thin strips and lemon juice.
Serve the macaroni in a tray with garnished bell peppers and sprinkled fried shallots on top.