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1. Slice the beef across the grain into thin strips, a scant 1/4 inch thick, about 1 1/2 inches wide, and about 3 inches long. Set aside.
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2. In a bowl, combine the garlic, shallot, brown sugar, salt, pepper, fish sauce, soy sauce and oil. Stir to dissolve the sugar. Add the beef and use your hands to massage the seasonings into the beef, making sure that each slice is well coated. Cover with plastic wrap and marinate at room temperature for 1 hour. Or, refrigerate overnight.
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3. While the beef marinates, make the scallion oil, if you haven't done so. Before grilling the beef, prepare the banh hoi noodles. Use scissors to halve each piece of the noodles into pieces the size of playing cards. Arrange them on 2 platters in overlapping layers, with some scallion oil atop each piece of noodle; leftover scallion oil can be served on the side for extra richness. Cover the noodles, and set aside to prevent drying while you cook the beef. Arrange the lettuce, herbs and cucumber on 1 or 2 plates and set at the table. Put the dipping sauce in a communal bowl or individual dipping sauce bowls and set at the table.
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4. Prepare a charcoal or preheat a gas grill to medium. To broil the beef, position a rack about 4 inches from the heat source and preheat the oven for 20 minutes so it is nice and hot.
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5. I usually grill the meat as individual pieces, working the meat with tongs to turn them frequently. Whether grilling or broiling, cook the beef for 5 to 7 minutes, turning frequently, until browned and a little
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6. Arrange on a platter and serve with the noodles, lettuce and herbs, and dipping sauce. To eat, invite guests to take a palm-size piece of lettuce, add few leaves of fresh herbs, a piece of banh hoi noodle, and a piece of beef. Bundle up the parcel, dip it into the sauce and deliver to the mouth.
