for 4 person

Sauce (nuoc mam cham)

1 dl	fish sauce
4 tbsp	water
2	limes, the whole juice
3 tbsp	coarse cane sugar
2	garlic cloves, finely chopped
1	red chilli, finely chopped

Rice vermicelli

150 g	rice vermicelli
	water, boiling

Beef

4 stick	lemongrass, core roughly chopped
2	shallots, coarsely chopped
3	garlic cloves, coarsely chopped
3 tbsp	peanut oil
500 g	beef rump, cut into thin slices
3 tbsp	fish sauce

Bowls

2	baby lettuce, leaves removed
½	cucumber, cut into thin slices
1	carrot, cut into thin slices
70 g	bean sprouts
1 bunch	coriander
1 bunch	Thai basil
4 tbsp	peanuts, finely chopped, roasted
2 tbsp	fried onions

How it's done

Sauce (nuoc mam cham)

Whisk together the fish sauce, water, lime juice and sugar. Stir in the garlic and chilli.

Rice vermicelli

Place the rice vermicelli in a bowl, pour boiling water over the top and leave to absorb for approx. 6 mins., pour away the liquid, rinse in cold water, drain.

Beef

Puree the lemongrass, shallots, garlic and 2 tsp of oil in a food processor or using a mortar and pestle, mix in the meat. Heat the remainder of the oil in a frying pan. Stir fry the meat in batches for approx. 2 mins. Pour in the fish sauce and cook for approx. 1 min.

Bowls

Serve the lettuce, vegetables and herbs in bowls. Top with the rice vermicelli and meat, pour the sauce over the top. Top with the peanuts and fried onions.

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