- dried rice vermicelli
- lettuce, sliced in a chiffonade
- bean sprouts
- 3/4 lb beef, thinly sliced
- 3 lemongrass stalks, minced
- garlic
- 1 shallot, minced
- fish sauce
- sugar
- 1 thai red chile, minced
- sea salt and cracked pepper
- 1 lime
- Combine the beef, lemongrass, 6 cloves garlic, sliced, 1 1/2 tbsp fish sauce, 1/2 tsp sugar, and some cracked pepper. Chill 4 hours.
- Divide the lettuce and bean sprouts between bowls.
- Combine the juice of the lime, 1 clove garlic, minced, the chili, minced, 1/4 cup fish sauce, 3 tbsp sugar, and 1/3 cup water. Mix well. Set aside.
- Soak the rice noodles in hot water. Drain. Divide between bowls.
- Meanwhile heat 1 tbsp of peanut oil in a large skillet. Add the shallot and saute until tender.
- Pour in the beef and marinade and saute for 2 to 3 minutes. Season with salt. Serve on top of the noodles. Serve with the sauce.